We used a similar base for both recipes we worked on, putting together a grist high
on oats to really boost the mouthfeel of the beer and backed this up with Vienna malt to enhance the depth and malt character. We also used some maltodextrin, an unfermentable sugar, to fill out the liquid further.
For hops, we chose the unique Sabro variety to lead. This relatively new introduction to the US hop armouries has a distinct Pina Colada character backed up with all the tropical juiciness you expect of varieties like Citra. Not that we were going to leave that element to granted! We added Citra itself to the mix as well as the wonderful orange zest notes brought by El Dorado.