Description

Brewed as a 3-way collaboration with our friends and players in the game WHC Lab and The Malt Miller, this seriously good NEIPA pulls its fruity magic from Sultana, Comet and Hallertau Blanc, put to work by Framgarden Kveik. A meeting of minds, methods and ingredients that’s made a grapefruit, pineapple and lemongrass masterpiece.

Now you can brew this beer at home yourself thanks to the generosity of Brewboard then grab some cans from their site, use the discount code below and then do your own side by side comparison.

Ingredients Included

Simpsons Finest Pale Ale Golden Promise®™
Crisp CaraGold Malt
Crisp Torrified Wheat
Crisp Dextrin Malt
Crisp Naked Oat Malt

4720g Total Malt Bill

Sultana (Denali) Pellets (48 grams)
Hallertau Blanc Pellets (52 grams)
Comet Pellets (38 grams)
Lactose 500g (1 packs)
WHC Framgarden BB: (1 packs)

Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19L
Original Gravity: 1.059
Final Gravity: 1.017
ABV %: 5.5
IBU: 6.2

THE MASH
Temperature °C: 66.0
Length (mins): 60
Out temp °C: 76
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Whirlpool at 80c for 20mins

30g Sultana

While whirlpooling you can use this time to also add 200g of the required 400g lactose to the kettle

Secondary additions and timing:

Dry Hop towards end of fermentation at 32c

52g Hallertau Blanc
18g Sultana
38g Comet

Yeast: WHC Framgarden
Fermentation temperature/steps: Pitch yeast at 33c, raise temp to 38 and hold.

Comments:

A new collaboration brew between WHC yeast Lab, Brewboard and The Malt Miller.

To highlight the awesome yeast strains available from WHC they came up with the plan to work with a number of Craft Breweries to develop new beers that really let their yeast shine and with The Malt Miller to then give access to those recipes to the home brew community.

The first in the series uses Framgarden, It is a traditional farmhouse yeast culture from the Framgarden, Stordal in Norway.Similar to other kveik yeasts it has a wide temperature range and produces mango and pineapple esthers. The recipe was put together and brewed at Brewboard in Cambridge England.

Brewed as a 3-way collaboration with our friends and players in the game WHC Lab and The Malt Miller, this seriously good NEIPA pulls its fruity magic from Sultana, Comet and Hallertau Blanc, put to work by Framgarden Kveik. A meeting of minds, methods and ingredients that’s made a grapefruit, pineapple and lemongrass masterpiece.

For fermentation chill the wort to 33c, pitch the yeast and raise the temperature to 38c and hold for roughly 4.5 days. Check your gravity, when you are a few points away from FG add the remaining 200g of the 400g lactose addition. Reduce temperature to 32c for your dry hop addition. Dry hop contact time should be 3 days, dump or remove hops. Then cold crash in preparation for packaging your beer.

If you’d like the beer delivered direct to your door (UK only)  go to www.brewboard.co.uk/shop where you can either buy it by the case of 24, or as a 12-can option with a selection of BrewBoard’s other core beers to make up a MAJORVANE & FRIENDS case special.

Released December 2020