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Hoppy Holidays – hop bursted pale ale

I first brewed this in November 2018. The plan was to have a light and hoppy beer as a «palate cleanser» between the dark and heavy christmas ales. It worked perfectly!

This beer is indeed light and hoppy, and very, very tasty. To date, it might be the best beer I’ve ever brewed.

Note that I use Mosaic cryo hops at 5 minutes, and a hopburst pouch for dry hopping (both can be exchanged for regular pellets). The pouch is added 24 hours before bottling/kegging.

For the yeast I use a slurry of WLP001, from two previous rounds of Christmas ales brewed back to back.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 39.5 4 SRM 1.052 1.01 5.51 %

Fermentables

Name Amount %
Maris Otter Extra Pale 5 kg 90.91
Munich I 500 g 9.09

Hops

Name Amount Time Use Form Alpha %
Centennial 50 g 10 min Boil Pellet 10
Mosaic 50 g 5 min Boil Cryo 21.5
Chinook 20 g 0 min Boil Pellet 13
Amarillo 20 g 1 day Dry Hop Pouch 9.2

Miscs

Name Amount Time Use Type
Whirlfloc 0.5 items 15 min Boil Fining
Yeast Nutrients 1 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 80% 20°C - 23°C

Mash

Step Temperature Time
Temperature 67°C 45 min
Temperature 78°C 10 min

Fermentation

Step Time Temperature
Primary 14 days 18°C
Aging 14 days 21°C

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