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When to Add Fruit Puree to a Hazy IPA
Add mango puree late in active fermentation, when the beer is a few gravity points above its expected final gravity. The yeast is still active enough to ferment the fruit sugar and absorb oxygen from the transfer, and you keep more of the fruit's aroma than you would by adding it in the kettle.
Why not earlier or later?
| Timing | What happens | Use it? |
|---|---|---|
| Kettle / whirlpool | Heat drives off mango aroma; the fruit flavor fades by packaging | No |
| Start of fermentation | Vigorous CO2 scrubs out fruit and hop aroma | No |
| Late active fermentation | Yeast ferments the fruit sugar and takes up oxygen; aroma survives | Yes |
| Conditioning, yeast dropped | Fruit sugar may not finish; higher oxygen and refermentation risk in package | Only with a planned yeast addition |
A typical schedule for a 10 BBL hazy IPA
- Days 1–2: Primary fermentation. If you dry hop during active fermentation, do it now.
- Days 3–5, when gravity is 2–4 points above terminal: Add the puree, 155 lbs (4 boxes) at 15.5 lbs/BBL (see how much mango puree per barrel). Leave headspace: fermentation will pick up again.
- Next 3–5 days: Let the fruit sugar ferment out. Gravity drops, then holds steady.
- Before you crash: Check for diacetyl. The renewed fermentation can produce it, so give the beer a warm rest until it is clean.
- Post-fermentation dry hop (optional), crash, and package once gravity has held steady for 2–3 days.
The extra fermentation usually adds a few days to the schedule. Plan tank time around it.
Keep oxygen out
Hazy IPAs lose hop aroma and turn dull or brown when they pick up oxygen. Fruit additions are a common entry point.
- Sanitize the bag spout and transfer fittings before opening the box.
- Transfer through a closed line with a pump, and purge hoses with CO2 first.
- Add the puree while the yeast is still active, so it absorbs the oxygen that gets in.
Mango and hops together
Mango sits well with tropical hops such as Citra, Mosaic and Galaxy. At 0.5 lb/gal the fruit supports the hops; at 0.75–1.0 lb/gal it is the headline. Mango puree has a pH of 3.50–4.00 (see the specifications), so a heavy dose can lower beer pH slightly and make it taste a little sharper.
Opened puree keeps 72 hours at 32°–40°F. Time your box opening for the addition day, not before. Size the order with the dosage calculator, compare formats in mango puree vs concentrate, or see the 44.1 lb aseptic mango puree.
Quick answers
Should I add mango puree before or after dry hopping?
Either works. Many brewers add the puree after the active-fermentation dry hop and before a final dry hop, so the yeast ferments the fruit while still active.
How long after adding puree can I package?
Wait until gravity has held steady for 2–3 days and the beer passes a diacetyl check, usually 5–7 days after the addition.
Can I add puree in the brite tank?
Only if you can accept sweetness and the risk of fermentation in the package. Most breweries add it in the fermenter.