To celebrate the launch of our new Kveik Yeast, we're sharing this easy-drinking West Coast Blonde Ale recipe, fermented with Kveik. This light golden, light-bodied beer is clear with a hint of fruity esters, followed by citrus and fruit-forward hops. Give this one a go, it won't disappoint!
Kveik (pronounced 'K-VIKE') is an ancient family of yeasts passed down through generations from Voss, Norway. This hardy strain takes off quickly and ferments super fast. It can tolerate temperatures from 20° to 40° C with little to no off flavours and, depending on the strain, the high flocculation rate means it can drop out to a bright beer in as little as three days.
Although this recipe combines our Kveik Yeast with our Brewer's Series Blonde Dry kit, this yeast can be used with virtually any Mangrove Jack's kit depending on your preference!
Head to your local Mangrove Jack's stockist to pick up your ingredients and get brewing today.
Please note, the availability of these products may vary between regions.
Makes: 23 l
Preparation Time: 30 - 40 mins
Approximate ABV: 6 %
YOU WILL NEED:
- 1 x Mangrove Jack’s Australian Brewer's Series Blonde Dry
- 2.1 kg Mangrove Jack's Liquid Malt Extract - Light (available in 600 g, 1.2 kg and 1.5kg quantities)
- 2 x 10 g packets Mangrove Jack's Kveik Yeast
- 50 g Galaxy Hops
- 50 g Mosaic Hops
- 25 g Citra Hops
- Beer Finings of your choice
This recipe uses Galaxy, Mosaic and Citra hops. If you're unable to source these varieties, check out our Hop Substitution Guide.
INSTRUCTIONS:
1. On the brew day, clean and sanitise your fermenter, airlock, lid and mixing paddle with Mangrove Jack’s Total San Sanitiser.
2. Add 3 L of boiling water to your fermenter.
3. Pour the contents of the Mangrove Jack’s New Zealand Brewer's Series Blonde Dry kit into the fermenter, squeeze out the remains, then add your Liquid Malt Extract.
4. Top up to 23 L with cold water.
5. Check the liquid temperature is below 30 °C (86 °F), then add the contents of the Kveik yeast sachet into the fermenter.
6. Ferment for 3-5 days at 30 °C (86 °F), then allow the beer to cool down to approx. 20 °C (68 °F).
7. Add dry hops and leave to ferment for a further 3 days.
8. Add finings, wait 24 hours, then transfer to keg and force carbonate at 12 PSI at 4°C for 14 days - alternatively, bottle condition at a warm temperature for 3 weeks, and then transfer to a fridge and cold condition for final week (4 weeks total).
Don't forget to share your brews with us on our Facebook page, or tag us on Instagram! As always, if you have any questions, please feel free to contact us via social media, or send us a message directly here.
