Flavoring question

[Iceman6409]

Ok I have a weird question here. I am trying to figure out how to make a particular beer I have in my head but don't know how to get there. Basically I want to take a normal pale ale and add a mixed tropical fruit flavor to it. Kind of a full body taste. I saw a picture of Zombie Dust on here and that was my inspiration by looks. To me it looks like a mixture of tropical fruits flavors such as pineapple, mango, berries etc. So someone told me to make a normal pale ale and use Citra hops at flameout. So by chance that same night I got to try a local craft beer that was made almost primarily with Citra hops. Got no where near the taste I am looking for. Talked to another friend who says Citra hops will help in the end but will not help me get that full body flavor I am looking for.

So there is my question. Can anyone think of any way to get that kind of flavor? Artificial extracts? Anything else? Or is this really not possible. Let me know your thoughts

 

[rhys333]

Mosaic hops will give you a tropical smack around the chops. Pretty potent stuff. You can also add tropical fruit to your beer. There's a beersmith youtube interview with Mitch Steele that came out just this week talking about tropical fruit IPAs. I'm only part way into it so I can't be sure if it gives the answers you need, but would be a good place to start.

 

[mmahu]

Along side Mosaic, you can throw in Amarillo, Motueka, El Dorado, Comet to get that fruity flavour to your beer.

You can also try to watch this video: [ame]https://www.youtube.com/watch?v=MzQD_A9JW_0[/ame]

 

[Iceman6409]

I will have to check that out. Appreciate the Galaxy hops spot. However I am looking for more of a full body mouth feel. But the Galaxy hops just may be able to help the overall flavor I am looking for. Will definitely look into it. I appreciate the help so far

 

[mmahu]

I have had great results in using lots of flaked oats in IPAs, along side wheat or flaked barley. Flaked oats will deliver a smoother, silkier mouthfeel, just like you would in an NEIPA.

 

[diskotc]

+1 on the flaked oats.

Also, mash higher (68-70F) for fuller body and flavour.

I read a thread recently where someone mentioned using apple purée in the boil, A) to produce that murk that's usually associated with DIPAs, but also to produce a thicker mouthfeel. Can't say I've tried this myself, but might be worth looking into.

 

[Iceman6409]

Looking for an APA, not an IPA. Personally I am not a huge fan of hoppy beer but I can handle one or two every now and then.

 

[jurgenph]

Looking for an APA, not an IPA. Personally I am not a huge fan of hoppy beer but I can handle one or two every now and then.

try using brux trois yeast, if you don't want to use too many hops to add the fruity flavors.


J.

 

[diskotc]

Looking for an APA, not an IPA. Personally I am not a huge fan of hoppy beer but I can handle one or two every now and then.

Everything mentioned so far should still be viable for improving body and mouthfeel.

I think if this was me I'd skip the bittering hop entirely, add Mosaic at 10 and then another huge burst at flameout.

 

[rhys333]

If all you need is a fruity hop character, then as diskotc recommends above. If you want actual fruit character then you can secondary on fruit or use juice as some are doing. You'll want to mash on the warmer side to compensate for the lighter mouthfeel though. Another easy approach is to use a fruit flavoring or extract. BSG has a range of products that work quite well.

https://bsgcraftbrewing.com/craftbrewing-flavors-additions-fruit-purees-flavorings