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

This hazy IPA blends luscious pineapple and prickly pear puree with El Dorado and Azacca hops, delivering a tantalizing explosion of tropical fruit punch that captivates your palate with exotic flavors.

Heat 4.5 gallons of strike water to achieve a mash temperature of 152°F (67°C). Mash in the crushed pale malt, flaked oats, wheat malt, and Carapils. Hold at 152°F (67°C) for 60 minutes to develop a soft, full body and dextrinous mouthfeel suited to a hazy IPA.

Mash In

Raise mash to 168°F (76°C) for a 10-minute mash out. Sparge with enough 168°F water to collect roughly 6.5–7 gallons of wort into the kettle (target pre-boil volume accounting for hop additions and whirlpool losses).

Mash Out & Sparge

Bring the wort to a vigorous 60-minute boil. Add 1 lb light DME or sugar during the last 10 minutes if you want slightly higher FG and alcohol — optional. Add 1 tsp Whirlfloc or Irish moss with 15 minutes remaining to help break proteins for a cleaner finish without stripping haze entirely.

Boil

Add 0.5 oz El Dorado and 0.5 oz Azacca at 60 minutes for a light background bitterness. This beer focuses on late hop and fruit character, so keep early bitterness low (target IBU ~25-30 total).

Bittering Hops

At 10 minutes remaining add 0.5 oz El Dorado and 0.5 oz Azacca to contribute flavor. These late additions help build tropical fruit notes that pair with the purees.

Flavor/Aroma Additions

After flameout, cool the wort to approximately 180°F (82°C) and add the 2 oz El Dorado and 2 oz Azacca for a 20–30 minute whirlpool/hop stand. This extracts intense hop aroma and low-bitterness oils, enhancing tropical profile. If you prefer juicier hop character, cool further to 165–170°F before adding hops and extend the stand.

Whirlpool Hop Stand

Chill wort quickly to yeast pitching temperature (68°F/20°C). Transfer to a sanitized fermenter, leaving most hop/trub behind if desired to preserve bright fruit and reduce astringency.

Chill Wort

Aerate wort well, then pitch the yeast once wort is at target fermentation temperature (~68°F/20°C). Maintain fermentation temperature in the low 60s–mid 60s°F for a cleaner ester profile or high 60s–low 70s°F for more fruitiness depending on yeast choice. Primary fermentation will typically be active for 3–5 days.

Pitch Yeast

Once primary fermentation activity has subsided (around 3–5 days) and gravity is within 1.010–1.015 or roughly 40–70% attenuation, gently rack or pour beer onto fruit. Sanitize equipment and add the 48 oz pineapple puree and 24 oz prickly pear puree to the fermenter. Also add the lime zest now if using. Keep temperature steady and allow 4–7 days for the fruit to integrate. Monitor gravity and aroma: the purees will add fermentable sugars and can restart activity; expect a small krausen.

Add Fruit Purees

After fruit contact (or concurrently for 2–3 days overlap), add the 4 oz combined El Dorado/Azacca dry hop blend. Leave on hops for 3–5 days to maximize tropical aroma without excessive vegetal character. Cold crash gently after dry hopping if desired to help drop out solids.

Dry Hopping

After gravity stabilizes and desired aroma/flavor are achieved (typically 7–14 days after fruit addition), transfer beer to keg or bottling bucket. If bottling, dissolve 3.5 oz priming sugar in 8 oz boiling water, cool, and gently mix into beer, then bottle. If kegging, carbonate to 2.4–2.6 volumes CO2. Cold condition for 3–7 days to help settle fruit particulates and harmonize flavors.

Finish & Condition

Pour carefully to leave behind heavy fruit sediment. Serve slightly chilled (45–50°F / 7–10°C) in a tulip or IPA glass to showcase aroma. Expect a hazy, soft, medium-bodied IPA with vibrant pineapple-forward tropical fruit, subtle cactus/prickly pear sweetness and a bright hop lift from El Dorado and Azacca.

Serve

Pale malt (2-row)

Flaked oats

Wheat malt

Carapils / dextrin malt

Light DME (or simple table sugar as optional late addition)

El Dorado hops (pellets)

Azacca hops (pellets)

El Dorado hops (pellets) - Whirlpool

Azacca hops (pellets) - Whirlpool

El Dorado + Azacca hops (dry hop blend)

West Coast / Hazy IPA-appropriate yeast (e.g., Wyeast 1318 London Ale III or London Fog strains)

Water - treated for chloride:sulfate to favor softness and mouthfeel

Water salts (calcium chloride and gypsum)

Pineapple puree (unsweetened, strained)

Prickly pear puree (unsweetened)

Lime zest (optional brightener)

Whirlfloc or Irish moss (for clarity during boil)

Priming sugar (if bottling)

Huss Pink Pineapple Haze

Make Huss Pink Pineapple Haze Recipe in just 16h . This hazy IPA blends luscious pineapple and prickly pear puree with El Dorado and Azacca hops, delivering a tantalizing explosion of tropical fruit punch that captivates your palate with exotic flavors.

Huss Pink Pineapple Haze

Descriptors

Tasting Notes

Food Pairings

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