Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Tropical fruit notes, in particular passion fruit, sit on a soft & pillowy body. The stars of the show are the big, bright hops with restrained bitterness providing balance.

Heat 3.5 gallons of your strike water to approximately 167°F to target a mash temperature of 152°F with the grain bill specified. If your system loses more heat, adjust accordingly.

Heat Strike Water

Add the crushed Pale Ale malt, flaked oats, wheat malt, and Carapils to your mash tun and pour the strike water in. Stir thoroughly to avoid dough balls and ensure even hydration.

Hold the mash at 152°F for 60 minutes. The flaked oats and wheat will contribute to a soft, pillowy mouthfeel and haze; Carapils will help head retention.

After mash rests are complete, perform a mash-out by raising temperature to 168°F (optional) to aid lautering.

Sparge with enough water to collect approximately 6.5 gallons of wort in the kettle (adjust to your system losses). Aim for ~6-6.5 gallons pre-boil to end near 5.5 gallons into fermenter.

Bring wort to a boil. This recipe uses minimal bittering additions to keep bitterness restrained and focus on hop flavor/aroma; total boil time 60 minutes if adding Whirlfloc at 15 minutes.

At 60 minutes (start of boil): optionally add 0.25 tsp Whirlfloc or 1 tsp Irish Moss at 15 minutes left. No bittering hops are required; if you choose to add a small bittering addition, use 0.25 oz of a neutral bittering hop at 60 minutes.

At flameout, cool the wort to about 180°F, then add the first whirlpool hop charge: 1.0 oz Mosaic and 0.75 oz Citra. Stir to create a whirlpool and let steep for 20–30 minutes while covered to encourage hop oils to extract without adding much bitterness.

After the whirlpool rest and once temperature has dropped to 170–175°F, chill the wort quickly to ~68°F using your chiller of choice. Rapid chilling helps lock in hop aroma and limits oxidation.

Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as possible. Top up with water to reach 5.5 gallons if needed.

Pitch the rehydrated or directly sprinkled US-05 or Vermont Ale yeast at 65–68°F. Add yeast nutrient at this time according to the packet directions (1 tsp here). If using lactose, add it to the kettle before chilling to ensure dissolution — it will remain unfermentable and add body.

Primary fermentation: maintain at 66–68°F for 3–5 days until vigorous activity slows. For a softer ester profile, keep toward the lower end of the range.

At ~48–72 hours after pitch (during active fermentation), add 0.75 oz Mosaic and 0.5 oz Idaho 7 directly into the fermenter. This early addition encourages biotransformation and enhances tropical/passion-fruit-like character.

First Dry Hop (early / biotransformation)

After primary activity ends (day 5–6), add the remaining hops: 1.25 oz Mosaic + 0.75 oz Citra + 1.0 oz Idaho 7 (split additions if desired). Dry hop for 3–4 days at fermentation temperature. Avoid long dry hop times (>7 days) to reduce vegetal notes.

Second Dry Hop (post-fermentation aroma)

Once active fermentation is complete (specific gravity stable for 2–3 days), transfer beer gently to a secondary fermenter or remain in primary if dry hops are finished. Sanitize all equipment carefully.

Add 32 oz of passion fruit purée (pasteurized) to the beer. If the purée is highly viscous, warm slightly and sanitize the exterior, then add through a sanitized funnel or use a sanitized bag. For a more subtle fruit character, start with 16 oz and taste; this recipe targets a noticeable but balanced passion fruit character, so 32 oz is recommended for 5.5 gal batch.

Allow fruit to condition for 4–7 days at fermentation temperature. Monitor flavor — if you prefer brighter fresh fruit notes, lean toward the shorter end; if you want integrated fruit presence, extend to 7–10 days.

Once fruit conditioning meets your desired flavor, cold-crash the beer to near 35–40°F for 24–48 hours to help drop haze particles and trub (this beer will remain hazy by style).

Rack to bottling bucket or keg. If bottling, add 5 oz priming sugar (boil in 12 oz water, cool, and add) and gently mix. Bottle and cap. Condition at room temperature for 10–14 days, then cold condition for 24–48 hours before drinking.

If kegging, carbonate to 2.5–2.8 volumes CO2 and serve fresh. Haze and hop aroma are best within 2–6 weeks of packaging; consume fresh for peak tropical hop and passion fruit character.

If using reverse osmosis (RO) or very soft water, add the gypsum (1 tsp) and calcium chloride (0.5 tsp) to the strike water to emphasize hop brightness and fullness. Dissolve and mix thoroughly before mashing.

Sanitize all fermenters, tubing, spoons, and bottles or kegs using a no-rinse sanitizer prior to transfer and packaging. Good sanitation is critical when using fruit purée.

Pale Ale Malt (2-row)

Flaked Oats

Wheat Malt

Carapils (Dextrine)

Citra Hops (whole-leaf or pellet)

Mosaic Hops (whole-leaf or pellet)

Idaho 7 Hops (or Azacca as alternative)

Passion Fruit Purée (or concentrated puree)

Lactose (optional for extra pillowy sweetness)

US-05 or Vermont Ale Yeast (dry)

Yeast Nutrient

Whirlfloc or Irish Moss (optional clarifier)

Water (brewing / strike)

Priming Sugar (if bottling)

Sanitizer (e.g., Star San)

Gypsum (Calcium Sulfate)

Calcium Chloride

Reuben's Hazealicious IPA

Make Reuben's Hazealicious IPA Recipe in just 16h . Tropical fruit notes, in particular passion fruit, sit on a soft & pillowy body. The stars of the show are the big, bright hops with restrained bitterness providing balance.

Reuben's Hazealicious IPA

Descriptors

Tasting Notes

Food Pairings

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