So I've made my own recipe (with some help from my LHBS) for a Papaya Pale Ale. The recipe is:
7lbs Pale Malt Extract
1/2lb Crystal Malt
3/4oz Centennial Hops
Danstar Nottingham Yeast
I'm planning on using the hops only for boil and racking onto the papaya in secondary. How much papaya should I use? I'm planning on 4lbs, but I have enough papaya for 7lbs. I'd like it to have a nice strong fruit taste, but I don't want to screw up the gravity or drown out the malt completely.
Primary: Pappy's Papaya Pale Ale
Bottled: Cascade Dry Hopped IPA, Elbro Nerkte Brown, Cafezhino Dark Ale