Black Lager – Casey’s FWK

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A smotth and malty Central European style black larger.  Brewed with Pilsener and Munich malts, German dark crystal and black malt.  For smoothness, the black malt was prepared seperately with a 24 hour cold water infusion,  Mash temperature was 66 degrees.

Bitterness of 22IBU has been achieved using Magnum and Hallertau.  Optional dry hop with Hallertau.

Suggested Yeast: Saflager W-34/70, Safale S-04, M42 Mangrove Jack New World Strong Ale or Nottingham

Heavy dry hopping with suitable American hops and Safale US-05 would turn this into a black IPA.


  1. Start with a clean and sanitised fermentation vessel
  2. Decant FWK cube into fermenter and aerate wort
  3. Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
  4. Pitch yeast as per manufacturers instructions
  5. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
  6. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition