Straight from the White Labs website:
This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical...
Change the yeast that's not a typical yeast strain used for a NEIPA, WLP644 is used for wild yeast fermentation which makes the beer naturally bitter. wlp007 or wyeast 1318
If you ever go back to Canada here's a couple of places you might find Kungaroo https://boshkungbrewing.com/where-to-buy/
Here's the brewery phone number +1 705-489-4554
Just a rough estimate I would say:
10 lbs 2 Row
1 lb White Wheat (instead of Raw Wheat)
1 lb Flaked Oats
.8 oz Crystal 40
1 oz Simcoe @ 60 Min
1.5 oz Citra @ 20 Min
1.5 oz Centennial @ 20 Min
Dry Hop 5 days
1.5 oz Citra
1.5 oz Centennial
If your water supplier has a website they may release an annual water report you may be able to get there latest water readings and plug those readings into Bru'n water and compare that to what you get back from Ward Labs. It may save you some time in the future.
Brewed a Farmhouse Ale in April of this year using Wyeast 3711(French Saison) OG was 1.058 was in primary for 12 days it finished at 1.011 on May 5th Transferred it to secondary and pitched 1 vial of wlp655 Belgian Sour mix it been in secondary for 3 months I checked the gravity today and it's...