A juicy and light bodied pale ale bursting with pineapple flavours!

Think of a hazy pale ale as the lighter, more sessionable cousin of the hazy IPA. Born out of the New England IPA movement, this style packs the same juicy, hop-saturated flavour but in a more approachable package.

The flavour profile leans heavily into tropical fruit, citrus, and stone fruit notes, bursting with mango, pineapple, peach, or orange zest. Yeast character and dry hopping create the signature haze and amplify the juicy impression, while the lower ABV makes it the perfect beer for laid-back drinking without sacrificing that saturated hop flavour.

For our Yakima Valley Hazy pale, we’ve leaned on some of our favourite American hops from the yakima valley region. Bursting with bright, juicy aromatics, these hops bring a unique mix of tropical and stone fruit flavours, layered complexity, and a rounded, soft bitterness that perfectly complements the smooth, hazy body.

Vitals

Original Gravity: 1.049
Final Gravity: 1.013
IBU (Tinseth): 20
BU/GU: 0.40
Colour: 8.1 EBC 

72% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 18.5 L
Sparge Water: 13.18 L
Total Water: 31.68 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.044

Mash

Sacc Rest — 67 °C — 60 min
Mash out — 75 °C — 15 min

Malts (5 kg)

4 kg (80%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
600 g (12%) — Briess Oats, Flaked — Grain — 2.8 EBC
200 g (4%) — Joe White Maltings Caramalt — Grain — 49.5 EBC
200 g (4%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC

Hops (300 g)

50 g (7 IBU) — BRU-1 14% — Aroma — 20 min hopstand @ 75 °C
50 g (6 IBU) — El Dorado 11.6% — Aroma — 20 min hopstand @ 75 °C
30 g (7 IBU) — Cryo Citra (Cryo) 24% — Aroma — 20 min hopstand @ 75 °C
70 g — Cryo Citra (Cryo) 22% — Dry Hop — day 7
50 g — BRU-1 14% — Dry Hop — day 7
50 g — El Dorado 11.6% — Dry Hop — day 7

Hopstand at 75 °C

Miscs

6.85 g — Calcium Chloride (CaCl2) — Mash
1.71 g — Epsom Salt (MgSO4) — Mash
1.71 g — Gypsum (CaSO4) — Mash
1.5 ml — Phosphoric Acid 85% — Mash
1 ml — Phosphoric Acid 85% — Sparge
1 items — Whirlfloc — Boil — 5 min

Yeast

1 pkg — Bluestone Yeast Co. BSY-A011 New England (Bluestone) 74%

Fermentation

Pitching Temp — 18 °C — 1 days
Main Ferment — 20 °C — 5 days
Diacetyl Rest — 23 °C — 2 days
Soft Crash — 12 °C — 1 days
Cold Crash — 1 °C — 2 days

Carbonation: 2.5 CO2-vol

Water Profile

Ca2+: 73
Mg2+: 5
Na+: 8
Cl-: 108
SO42-: 52
HCO3-: 16

A light bodied and fresh pale ale with a crisp finish and a burst of light tropical hops and stone fruit notes. Predominant pineapple, mango and guava. Add the dry hop addition at 10°C during the soft crash if kegging. If you are bottling add the dry hops just before fermentation ends to minimise oxygen ingress.