• 1.7kg Morgans Dockside Stout,
  • 1.5kg Morgans Dark Malt,
  • 12gr Goldings Hop,
  • 150gr Lactose (For Creamy Head),
  • American Ale Yeast (Safale US-05)


Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Dockside Stout Tin, the 1.5kg Morgans Dark Malt Tin, as well as the Lactose, and mix well. Add 12gr Goldings Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

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