NEIPA - Stone Fruit / Guava

[Will_the-new-brewer]

All,

I've tried several NEIPAs that I just can't support, mainly because of the massive citrus flavor (mild ones aren't so bad). I had one that was closer to Stone Fruit / Guava, but don't remember what the name was (nor can I seem to find it again). That leaves me to finding a recipe to brew. Anyone out there actually brew a tropical (Stone Fruit/Guava, no citrus) NEIPA and willing to share the recipe?

Additionally, if anyone know about any clone recipes that are out there...I'd be done to try those as well.

Thanks!

 

[jdauria]

Basically just look for hops with tropical/stone fruit profiles. I have brewed this one a few times, changing the New Zealand hop each time, but this original recipe came out so good, it took 1st place in a comp and second place Best in Show...so it's decent, I call it The Down Under Express from Idaho:

3 gallon batch, 1.069 OG Beersmith said 180 IBUs but that's not really true.
69.1% Rahr Two Row
14.7% Flaked Oats
14.7% Munich I
1.5% Acidulated Malt
WLP066 London Fog yeast

.50 oz Saaz at 60 (any low alpha hop works here)
2.00 oz Ella 16.9% in whirlpool/hopstand post boil for 30 (add at 190F)
2.00 oz Galaxy 18.1% whirlpool for 30 at 190F
1.00 oz Idaho 7 13.1% whirlpool for 30 at 190F

2.00 oz Ella at High Krausen
3 days later add 2.00 oz Galaxy for 5 days and 1 oz Idaho 7 for 5 days. (Can also split all the hops, add 1/2 at high krausen and 1/2 3 days later).

Cold crash for 24 hrs and then keg. Needs a few weeks in keg for hop burn to subside.

Mash was 153 for 45. Mash Out at 168 for 15.
Distilled water adjusted to: Ca 112, Mg 1, Na 10, SO4 79, Cl 159

 

[iamninjabob]

100% agree with @jdauria check out some New Zealand/Australian hops if you're looking for stone fruit. Galaxy is a good one that should be easy to find, and can totally stand on it's own. Others to check out would be Rakau, Enigma, BRU-1, El dorado, and Nelson Sauvin.

My grainbill for my NEIPA's is 55% marris otter, 24% Wheat malt, 11% flaked oats, and 10% chit malt fermented with S-04.