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.

Ingredients

Fermentables

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%)

Whirlpool
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%

Yeast
2 packs Imperial Yeast Dry Hop A24

Other
Whirlfloc – 15 minutes

Water Profile

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

Specifications

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


Notes

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.

17 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.

      1. Sounds good! I’ve been doing 2 days of contact time in the fermenter, then pull and it’s been fairly good. Did a split batch the other week and turned out great. The one batch got oxidized and I think the issue might have been the serving keg. I’m going to try the star san method in the keg to clear the space and see if that improves. That seems to be the only area that would be of concern in my process. Even when I dry hop, I hit the top of the fermenters with CO2 for a solid time before getting the lid shut. I know it works because during HK dry hop, the fermenter bubbles immediately again once the lid is closed. Always nice to see feedback from others on their process!

  2. Did you mean A24 for the yeast strain? I wasn’t sure if there was an A26 seasonal variant or something I missed.

  3. Hey thanks for all the great info on brewing IPAs. I was just curious what your thoughts were on hopping directly in the serving keg? I know the madfermentationist and scott janish were pretty big proponents of it (at least a couple years ago).

    1. I’ve done it once or twice and in general I think it works. It will fade very fast however. You will likely get some subtle vegetal notes since the temp is so cold however it can add bursting aroma and flavor 24 hours post hop. I’d try using cryo hops in the keg since you’re less likely to get those vegetal flavors.

  4. Hey. Thank you so much for this recipe!!!! Do you have advice for folks without temp control? ie. fermenting too warm. I had two ideas. Fermenting under pressure which could suppress the negative impacts of high temps. Alternatively, using a kveik strain such as “voss” which is known for high temp capabilities. Any thought on this?

    1. Temp control is really really important so I’d highly suggest you prioritize some sort of solution when you can. I’ve never used kveik however it’s on my list of strains to try. Pressure fermentation works well but it won’t yield the best results for a NEIPA. It’s going to suppress the ester qualities you need in the style. Kveik is prob your best bet outside of temp control but ovb can’t promise the same results as the strain I used. Hope this helps!

  5. Hey Shawn thanks for sharing info about brewing. Love the videos they’re awesome. J have a question about dry hopping. I’ve noticed you just put the hops in the fermenter unrestrained. My question is how do you not get a clogged poppet or hose when you transfer the beer? I’ve tried that and it was a frustrating mess. Also I have just left hops in the serving keg the entire time and I loved it I don’t get that grassy veggy taste. I did cold crash beer to 33 degrees before racking to keg with hops on it. Anyways just curious about your dry hop process without a clogged transfer. Thanks

    1. Hi Albert – are you fermenting in a keg or a conical? Honestly, I’ve had pretty good luck as long I crash for 24 hours before attempting any sort of transfer. I also add head pressure to the fermenting vessel. Dry hopping under pressure tends to help drop hops out of suspension faster if I understand correctly. This combo has worked out for me and I haven’t had any clogs. With a pressure transfer, sometimes a small clog can be pushed through.

      1. Thanks for your reply. That’s one thing I need to try is dry hopping under pressure. I have a Spike Flex Plus conical without yeast dump. Will try that. Appreciate your site and videos has helped me tremendously.

  6. Hey Shawn, just wanted to write that I had great success following a few things you listed with this recipe. I used your water profile and mashed at 154 and got great body, mouthfeel, and smooth taste with no chalkiness. I used Imperial’s A04 Barbarian yeast and it turned out great. I had complete fermentation in 3 days with a starter. I used 100% Citra Lupomax hops for whirlpool and 2, 3oz dry hops at day 7 and day 9 (pulled after 2 days each time). I did a quasi-experiment where the one batch was temp controlled and the other was keg fermented at room temp. I dry hopped the temp controlled batch at 55 degrees and the other was at 72 degrees. Did a few samples for friends and they both agreed that the 55 degree dry hop had a bigger aroma punch! Pretty fun experiment.

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