Tropical Vacation DDH NEIPA Recipe

This has been my favorite New England IPA recipe I have brewed to date. Imperial’s Dry Hop yeast honestly steals the show and throws so much tropical fruit and funky esters. It’s loaded with pineapple, mango, and passionfruit. It features a nice creamy head, perfect lacing, and beautiful color thanks to golden naked oats. It’s juicy with a creamy pillowy finish without being overly murky despite being a heavily oated recipe.

Here’s a link to the recipe in Brewfather.



10 lb – Pilsner Malt 1.8 °L (69%)
2 lb 8 oz – Oats, Flaked 1.6 °L (17.2%)
1 lb – Golden Naked Oats 7.3 °L (6.9%)
1 lb – Wheat White Malt 2.3 °L (6.9%)

30 min hopstand @ 180°F
30 min 180 °F – 2 oz – Galaxy – 14% (17 IBU)
30 min 180 °F – 2 oz – Mosaic – 12.25% (15 IBU)

Dry Hops
7 days – 4 oz – Galaxy – 14%
7 days – 4 oz – Mosaic – 12.25%

2 packs Imperial Yeast Dry Hop A26

Whirlfloc – 15 minutes

Water Profile

Ca2+ 93
Mg2+ 2
Na+ 24
Cl 157
SO42- 49
HCO3 43


Method: All-grain
Batch size: 5 gallons
Efficiency: 70%
OG: 1.076
FG: 1.018
ABV: 7.6%
IBU: 31
SRM: 5
Target Mash pH: 5.3 (adjust with lactic acid)
Mash Temp: 154°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68°F


Day 1: Pitch yeast at 68°F and let rise to 72°F on day 2-3 for the remainder of fermentation. Should finish in 4-5 days.

Day 6-7: Drop the temperature to 60°F and hold for 24 hours.

Day 7-8: Add dry hop charge, hold at 60°F at 7-10 PSI.

Day 14: Crash to 35°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by day 20.

This recipe puts 5 gallons into the fermenter but honestly the final yield may vary due to the heavy dry hopping. Expect a decent loss from this.

3 thoughts on “Tropical Vacation DDH NEIPA Recipe

  1. Quick question, when you add the dry hops in your recipe above, are they sitting in there for 7 days or do you pull them after 2-3 days?

    1. I keep them in contact for 7 days. Going to experiment with rousing the hops every 2 days next batch. Stay tuned.

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