Chefs Tipsy Elephant 

Chefs Tipsy Elephant 

(5 gallons/19 L, all-grain)
OG = 1.057  FG = 1.010
IBU = 52  SRM = 5  ABV = 6.2%

Ingredients
9.2 lbs. (4.2 kg) Castle Malting Château pale ale malt 
1.3 lbs. (0.6 kg) Castle Malting chit wheat malt flakes 
1.3 lbs. (0.6 kg) flaked oats
2.2 lbs. (1 kg) marula fruit (whirlpool) 
5.3 AAU Magnum hops (60 min.) (0.5 oz./15 g at 10% alpha acids)
0.7 oz. (20 g) Amarillo® CryoHops® (5 min.) 
0.7 oz. (20 g) Citra® CryoHops® (5 min.)
0.7 oz. (20 g) Amarillo® CryoHops® (whirlpool)
0.7 oz. (20 g) Citra® CryoHops® (whirlpool)
0.7 oz. (20 g) Amarillo® CryoHops® (dry hop) 
0.7 oz. (20 g) Citra® CryoHops® (dry hop)
1 tsp. Irish moss (10 min.)
1 g yeast nutrient (10 min.)
Bootleg Biology OSLO yeast (or your favorite kveik strain)
¾ cup corn sugar (if priming)

Step by Step
Mash the grains with 3.6 gallons (13.5 L) of water at 151 °F (66 °C) for 60 minutes. Skip any mash out step and sparge with 4.6 gallons (17.4 L) of water at 168 °F (76 °C). Collect wort and bring to a boil for 60 minutes, adding hops, Irish moss, and nutrients as indicated. Prep the marula by peeling and squeezing as much juice from the fruit as you can (they are quite fibrous). When the boil is complete, turn off heat and stir wort to create a whirlpool. Add whirlpool hops and marula (the juice as well as the flesh and skins), cover, and let rest 20 minutes. 

Chill wort to fermentation temperature (which can be anywhere from normal fermentation temperatures up to about 100 °F/38 °C). Ferment at this temperature.

When fermentation is complete, add dry hops. Two days later, transfer to a keg and force carbonate or bottle condition as usual.

Chefs Tipsy Elephant 

(5 gallons/19 L, extract only)
OG = 1.057  FG = 1.010
IBU = 52  SRM = 5  ABV = 6.2%

Ingredients
5 lbs. (2.3 kg) Pale ale dried malt extract 
1.3 lbs. (0.6 kg) wheat dried malt extract
2.2 lbs. (1 kg) marula fruit (whirlpool) 
5.3 AAU Magnum hops (60 min.) (0.5 oz./15 g at 10% alpha acids)
0.7 oz. (20 g) Amarillo® CryoHops® (5 min.) 
0.7 oz. (20 g) Citra® CryoHops® (5 min.)
0.7 oz. (20 g) Amarillo® CryoHops® (whirlpool)
0.7 oz. (20 g) Citra® CryoHops® (whirlpool)
0.7 oz. (20 g) Amarillo® CryoHops® (dry hop) 
0.7 oz. (20 g) Citra® CryoHops® (dry hop)
1 tsp. Irish moss (10 min.)
1 g yeast nutrient (10 min.)
Bootleg Biology OSLO yeast (or your favorite kveik strain)
¾ cup corn sugar (if priming)

Step by Step
Heat 5.5 gallons (21 L) of water to a boil and then turn off heat. Carefully stir in the malt extracts until completely dissolved. Return to heat and bring to a boil for 60 minutes, adding hops, Irish moss, and nutrients as indicated. Prep the marula by peeling and squeezing as much juice from the fruit as you can (they are quite fibrous). When the boil is complete, turn off heat and stir wort to create a whirlpool. Add whirlpool hops and marula (the juice as well as the flesh and skins), cover, and let rest 20 minutes. 

Chill wort to fermentation temperature (which can be anywhere from normal fermentation temperatures up to about 100 °F/38 °C). Ferment at this temperature.

When fermentation is complete, add dry hops. Two days later, transfer to a keg and force carbonate or bottle condition as usual.

Recipe Note: Marula is native to sub-Saharan Africa and scarcely available in North America. It belongs to the same family, Anacardiaceae, as the mango, which you could try substituting. Or try another fruit of your choice, knowing that the resulting beer may not taste the same.