Malt Balance, Bitter American Hops.
Real depth of flavour, with an edge of burnt sugar from dark crystal malt to serve as counterweight to the solid bitterness and aromatic buoyancy of American hops.

**Does not include Yeast or Dryhops

Instructions:
1. Transfer wort into your fermentation bucket/vessel.
2. Put the lid on and shake hard for 1 minute.
3. Pitch Yeast
4. Ferment beer at around 18-20C in a dark place with a steady temp.
5. After 7 days add in the Dry hops.
6. Cool crash to reduce sediment.
7. Bottle or Keg as usual.