Sabro Hopped XPA – All Inn Brewing Fresh Wort

In stock

Dry Yeast *


“Light-bodied so the Sabro can really shine”

An excellent introduction to Sabro hops in a simple, clean, and only moderately bitter beer. Tangerine, coconut, tropical fruit and stonefruit aromas with notes of cedar and mint..

Suggested Yeast: Safale US-05, Lallemand BRY-97


  1. Start with a clean and sanitised fermentation vessel
  2. Decant FWK cube into fermenter and aerate wort
  3. Add 5 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