Somewhere near the middle of this range would be a good starting point if you’re looking to brew a citrus IPA on par with most commercial versions. (28 g) of zest per 5.0 gallons (19 L) will give a lot more flavor and aroma. (7.1 g) of fresh citrus peel per 5.0 gallons (19 L) will add a slight amount of flavor and aroma, on par with a witbier. Bitterness from the pith won’t be very pleasant, so avoid adding too much of it. They will add the oils from outer peel and potentially some bitterness if much white pith is added with them. Citrus peels should be added in the final couple minutes of the boil. You can use fresh fruit, fruit purée, or 100% fruit juice. The fruit gets added either as the peel, in the case of grapefruit or other citrus fruits, or as the flesh, or both. As such, you really don’t need to alter your IPA recipe to accommodate the fruit - just decide how intense you want the fruit flavor and add that to the recipe. The best examples of fruit IPAs have enough fruit character that you can tell it’s not an ordinary IPA, but not so much that the underlying beer is totally obscured. See below for a list of hops with these characters. The most popular fruit IPAs use fruits that either accentuate the citrus character of their hops (grapefruit IPA, blood orange IPA) or the tropical character in hops (mango IPA, pineapple IPA). Brewing a fruit IPA is no more difficult than brewing any fruit beer.

Tropical session ipa recipe