Tropic Tide Pineapple IPA Clone Beer Kit - Extract

Description

Your Tropic Tide Pineapple IPA Clone draws on SweetWater’s Goin’ Coastal for a tropical IPA with a smooth caramel malt backbone and hoppy bitterness. The 6 lbs of Pale Ale Dry Malt Extract supplies a clean base that lets the hops and fruit stand out, while 1 lb of Caramel/Crystal 40L contributes subtle sweetness and body. Columbus, Cascade, and Citra hops deliver citrus and tropical notes that finish with about 45 IBUs of balanced bitterness.

The American Ale Yeast (SafAle US-05) ferments cleanly so the hop and pineapple character remains forward. Adding 2–3 lbs of pineapple in secondary infuses tangy tropical sweetness that complements the citrus hop profile and leaves a crisp finish.

Your Tropic Tide Pineapple IPA Clone kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.3% -5.9%
• Original Gravity: 1.049 - 1.059
• Final Gravity: 1.010 - 1.013
• IBUs: 45
• SRM: 11

Disclaimer: All calculations approximate.

Ingredients

Malt Extracts

• 6 lbs Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Caramel/Crystal Malt 40L

Hops (substitutions based on availability)

• 1 oz Columbus (60 min)
• 1 oz Cascade (15 min)
• 1 oz Citra (5 min)

Fruit Addition ((Provided by customer))

• 2–3 lbs Pineapple (secondary) customer provided

Yeast (substitutions based on availability)

• Packet American Ale Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar
• 1 Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz Columbus (60 min)
• 1 oz Cascade (15 min)
• 1 oz Citra (5 min)

1. Sanitize all your brewing equipment, fermenters, airlocks, stirring spoons, anything that might come into contact with your wort. Remember, cleanliness is key to keeping your beer out of the gutter.
2. In your brew kettle, heat 2.5 gallons of water to around 155°F. Place the Caramel/Crystal 40 in the provided muslin bag, then steep for 30 minutes. After steeping, remove the grain bag and let it drain into the kettle, don’t squeeze it too hard or you might extract unwanted tannins (and a squeaking protest from your grains).
3. Take the kettle off the heat. Stir in the 6 lbs Pale DME, making sure it dissolves completely. This prevents scorching on the bottom of the kettle once you return to heat. Bring the mixture (now called wort) to a boil.
4. Total Boil Time: 60 minutes. At 60 minutes (start of boil): Add 1 oz Columbus Hops. At 15 minutes remaining in the boil: Add 1 oz Cascade. At 5 minutes remaining in the boil: Add 1 oz Citra. Keep an eye on boil-overs and maintain a consistent boil.
5. At the end of the 60-minute boil, cool the wort to about 68°F as quickly as possible. An immersion chiller or ice bath works great here.
6. Transfer the cooled wort to a sanitized fermenter and top up with clean, filtered water to reach 5 gallons total volume. Aerate the wort by stirring or shaking. Pitch your packet of American Ale Yeast and seal with an airlock. Ferment at 68°F for about 14 days, or until final gravity stabilizes. (Optional) Add 2–3 lbs pineapple chunks/puree to secondary for ~1 week, or pineapple extract at packaging. Taste for balance.
7. For additional clarity, you can rack to a secondary fermenter after primary fermentation and cold-crash at around 40°F for 1–2 weeks. But if you like a little haze, skip it and enjoy your tropical brew.

Bottle Conditioning

1. Dissolve 5 oz Priming Sugar in 2 cups of boiling water. Let it cool. Transfer your beer to a sanitized bottling bucket, gently stirring in the sugar solution. Fill sanitized bottles, cap, and keep them at room temperature for 2–3 weeks.

Kegging

1. Transfer to a sanitized keg. Purge with CO₂ and set the regulator to 12 PSI. Allow 2–3 weeks for proper carbonation at 38°F.