Prompt Title: Fruit-Infused IPA Recipes

1. Citrus Blast IPA

Ingredients:

• 10 lbs 2-row pale malt
• 1 lb Munich malt
• 1 lb Crystal malt (20L)
• 1 oz. Cascade hops (60 min)
• 1 oz. Citra hops (15 min)
• 1 oz. Amarillo hops (5 min)
• 1 oz. Citra hops (0 min)
• 1 oz. Amarillo hops (dry hop)
• 1 oz. Citra hops (dry hop)
• 1 oz. Cascade hops (dry hop)
• 1.5 lbs fresh grapefruit zest
• 1 lb fresh orange zest
• 1 lb fresh lemon zest
• American Ale yeast (e.g., Wyeast 1056 or Safale US-05)

Instructions:

1. Heat 5 gallons of water to 155°F and steep the grains for 60 minutes.

2. Remove the grains, bring the wort to a boil, and add the Cascade hops.

3. Boil for 45 minutes, then add the Citra hops.

4. Boil for an additional 10 minutes, then add the Amarillo hops.

5. Boil for 5 more minutes, then turn off the heat and add the final addition of Citra hops.

6. Cool the wort to 70°F and transfer to a fermenter.

7. Add the yeast and ferment for 1-2 weeks.

8. After fermentation is complete, add the grapefruit, orange, and lemon zest and the dry hops.

9. Let the beer sit for an additional 5-7 days to infuse the fruit flavors.

10. Bottle or keg the beer, and let it carbonate for 2-3 weeks before enjoying.

11. Tropical Island IPA

Ingredients:

• 10 lbs 2-row pale malt
• 1 lb Munich malt
• 1 lb Vienna malt
• 0.5 lb Crystal malt (40L)
• 1 oz. Warrior hops (60 min)
• 1 oz. Galaxy hops (15 min)
• 1 oz. Mosaic hops (5 min)
• 1 oz. Galaxy hops (0 min)
• 1 oz. Mosaic hops (dry hop)
• 1 oz. Galaxy hops (dry hop)
• 1.5 lbs fresh pineapple (cubed)
• 1 lb fresh mango (cubed)
• 1 lb fresh papaya (cubed)
• American Ale yeast (e.g., Wyeast 1056 or Safale US-05)

Instructions:

1. Heat 5 gallons of water to 155°F and steep the grains for 60 minutes.

2. Remove the grains, bring the wort to a boil, and add the Warrior hops.

3. Boil for 45 minutes, then add the Galaxy hops.

4. Boil for an additional 10 minutes, then add the Mosaic hops.

5. Boil for 5 more minutes, then turn off the heat and add the final addition of Galaxy hops.

6. Cool the wort to 70°F and transfer to a fermenter.

7. Add the yeast and ferment for 1-2 weeks.

8. After fermentation is complete, add the pineapple, mango, papaya, and dry hops.

9. Let the beer sit for an additional 5-7 days to infuse the fruit flavors.

10. Bottle or keg the beer, and let it carbonate for 2-3 weeks before enjoying.

11. Berry Medley IPA

Ingredients:

• 10 lbs 2-row pale malt
• 1 lb Munich malt
• 1 lb Crystal malt (40L)
• 1 oz