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There Is A Stone In My Fruit IPA

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There Is A Stone In My Fruit IPA

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Beer Style: India Pale Ale 
Recipe Type: all-grain
Yield: 5 gallons


As members of various CSAs over the years, we have come to really enjoy our fruit orchard CSA over the last few summers. Every week we get a box of freshly picked seasonal fruit that finds itself in every meal imaginable. After posting an Instagram series on the BSG Hop Solutions series featuring a lineup of hops with expressions of citrus, stone fruit, and tropical fruit (just to name a few), it just made sense to brew up a stone fruit IPA. As this is summer, we did not want an IPA that was too heavy in the ABVs. We also wanted to give the option to you the brewer to use the hops selected for this recipe to coax out the stone fruit flavors, to add fruit flavoring before bottling or kegging, or to use fresh fruit puree!

This is a Ceremix Flex and Ondea Pro exclusive recipe kit. This is an advanced recipe kit that requires the brewer to conduct a rising step mash, conduct whirlpool at 170F, and dry hop during fermentation.


  • 10.00 lb Pale Rice Malt (75%) Mash
  • 2.00 lb Light Roasted Millet Malt (15%) Mash
  • 1.35 lb Pale Buckwheat Malt (10%) Mash
  • 1.5 oz Warrior Hops
  • 1.5 oz Galaxy Hops
  • 1.0 oz Evergreen Hops
  • 1.0 oz Sitiva Hops
  • 1 pkg BRY-97 or M44 Yeast
  • Optional:
  • Fruit flavoring - peach or apricot recommended
  • Fruit puree - peach recommended
  • Enzymes:
  • Ceremix Flex and Ondea Pro

Additional Instructions

Primary Ferment: 7 - 10 days
Secondary Ferment: 7 - 10 days

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.009
Alcohol by Vol: 5.4%
Color SRM: 5.9
Bitterness IBU: 77.6
Recipe Type: all-grain
Yield: 5.0 Gallons
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Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

Perform rising step mash (Click 'Resources' > 'Tutorials' > 'All Grain Brewing Tutorial') for 85 - 135 total minutes using 10-20 ml Ceremix-Flex, and 10-20 ml Ondea Pro enzymes

“Fly sparge” by gently sprinkling water from the hot liquor tank while matching flow rates of the mash tun and hot liquor tank.

1.5 oz Warrior Hops (60 minutes)
2.5 tsp Yeast Nutrient (10 minutes) optional / recommended
0.5 oz Galaxy Hops (whirlpool at 170F post-boil)

Dry hop:
1.0 oz Evergreen Hops
1.0 oz Galaxy Hops
1.0 oz Sitiva Hops

1 pkg BRY-97 or M44 Yeast

Optional fruit flavoring:
Add fruit flavoring concentrate at bottling or kegging stage. Fruit puree may be used near end of boil or approximately midway through fermentation (caution: using unpasteurized fruit may introduce contaminates into the fermenting beer).

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