Tropic Tide Pineapple IPA Clone Beer Kit - Extract

Bring a taste of the tropics to your home brewing with the Tropic Tide Pineapple IPA Clone Beer Kit. Inspired by SweetWater’s Goin’ Coastal, this tropical IPA combines a smooth caramel malt backbone with a punch of hoppy bitterness for a refreshing, well-rounded flavor profile. At around 6.0% ABV, this beer strikes a perfect balance between fruity sweetness and crisp IPA characteristics.

The malt bill starts with 6 lbs of Pale DME, delivering a clean and simple base that lets the hops and fruit shine. The addition of 1 lb of Caramel/Crystal 40 adds a subtle sweetness and body, complementing the fruit-forward notes without overpowering the hop bitterness. With a combination of Columbus, Cascade, and Citra hops, you'll experience a burst of citrus and tropical flavors that provide a refreshing and hoppy finish, while the IBU of ~45 keeps the bitterness in check for a smooth drink.

The real standout comes with the addition of 2–3 lbs of pineapple during secondary fermentation. This addition infuses the beer with a tangy, tropical sweetness that transports you to an island paradise with each sip. The pineapple melds beautifully with the hop profile, creating a beer that’s full of bright fruitiness while maintaining a clean, crisp finish that’s characteristic of a well-made IPA.

This beer kit is an ideal choice for those who appreciate the fresh, tropical flavors of pineapple and want to experience an IPA with a unique twist. Whether you’re a seasoned homebrewer or new to the craft, this kit provides all the ingredients you need to create a high-quality, tropical IPA that’s perfect for enjoying by the beach, in the backyard, or anywhere you want to evoke the feeling of warm island breezes.

• ABV: ~6.0%
• IBU: ~45
• OG: ~1.056
• FG: ~1.012
• SRM: ~7
• Degrees Plato: ~13.8
• Disclaimer: All calculations approximate.

Fermentables

6 lbs Pale DME

Specialty Grains

1 lb Caramel/Crystal 40

Hops

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

Fruit Addition

2–3 lbs Pineapple (secondary) customer provided

Yeast

1 packets American Ale Yeast (SafAle US-05)

Additives

5 oz Priming Sugar
1 Muslin Bag

Sanitize:

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.

Steep Specialty Grains:

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).

Dissolve Malt Extract

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.

Boil & Hop Schedule

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.

Cooling

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.

Fermentation

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 1–2 packets 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.

Conditioning (Optional)

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.

Packaging

Priming for Bottling:
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:
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.