Stout/Porter – Casey’s FWK

In stock

Dry Yeast *


A Stout/porter brewed with ale, amber, brown and black malt. Mashed at 66 degrees. Undiluted SG 1068. 40 IBU, East Kent Golding and Magnum

Suggested Yeast: Lallemand Nottingham or Safale S-04


  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