FWK Creative Stout

FWK Creative Stout

New series of Fresh Work Kits from Kegland: FWK Creative!

Here you have FWK Creative Stout - Here we give you the opportunity to tailor your own Imperial Stout, Porter, Pastry Stout, Baltic Porter, Tropical Stout, etc., based on a ready-brewed wort. You choose what you want to do next with the choice of dry hops, yeast, and any other creative touches. We encourage tinkering!

Please note that yeast and dry hops are not included and must be ordered separately. 

The wort in FWK Creative Stout is brewed with 74% pilsner malt, 6% Chocolate malt, 5% Carapils, 4% Caramunich Type III, 4% Oat malt, 4% Oatmeal and 3% Carafa Special type III. Magnum is used at 60 min boil, East Kent Golding at 15 min boil and East Kent Golding in whirlpool when brewing.
Choose whether you want to add water, based on the result you want.

Estimated values:
(20 liters is the standard procedure for the Fresh Wort Kit)

15 liters (do not add water): ABV 9.7%, OG 1,094, FG 1,020*, IBU 62, EBC 99
20 liters (add 5 liters of water): ABV 7.3%, OG 1,070, FG 1,015*, IBU 55, EBC 83
25 liters (add 10 liters of water): ABV 5.7%, OG 1,056, FG 1,013*, IBU 46, EBC 71

*using Lalbrew Nottingham as yeast

The possibilities for tampering are endless! - Here are some suggestions:

Hops: Add optional hops for extra aroma
Sourcing: Use Philly Sour yeast
Low carb: Add Amigase for full fermentation
Gluten reduced: Add Brewer's Clarex
Increased strength: Omit the water, or add extra fermentable sugar (malt extract etc.)
Lactose: Give the beer an extra smooth body and sweetness
Other additions: Oak, coffee, spices, orange peel, fruit/puree, cocoa nibs...

Suggestions for hops and yeast:

As mentioned, we want to encourage experimentation. Nevertheless, it can be good and reassuring to have some concrete suggestions, which can also inspire you to make your own adjustments. Here are some suggestions:

• For example, use one of these yeast types : Lalbrew London, Empire Ale M15 or Lalbrew Windsor British-Style.
• Try adding oak cubes during secondary fermentation for a fantastic oak barrel flavor to your beer. 
• Using lactose, cocoa nibs, tonka beans and or purée can produce a great Pastry Stout !
• If you add  dry hops, for example 15-20g Amarillo and Centennial on day 7, you get a Tropical Stout.  
• Try steeping good, coarsely ground coffee in the fermentation vessel a couple of days before bottling. You'll get a magical Coffee Stout !
• Get a Baltic Porter by adding lager yeast, such as Lalbrew NovaLager or Californian Lager M54 

FWK Creative also works great for using up leftover hops!

Feel free to read about what aroma each hop contributes, and choose what sounds good together - This is fun, and you are often impressed by new hop combinations!

General recommendation for carbonation:
Add 6g sugar per liter of beer when bottling, and let it carbonate at 20-28°C for about 14 days before storing in a cool place.
CO2 volume in keg: about 2.5 -