The Raw & Hoppy Pale Ale recipe:
- Color: Very hazy yellow (8.4 EBC)
- Alcohol: ~5.5% (depending on efficiency)
- Quantity: 20 L
- Bitterness: Very low (16.8 IBU)
- Difficulty: Medium
- Brew time: 2h30 to 3h (No boil / cooling to 35 °C)
Ingredients :
- 4,5 kg Pale Ale Malt
- 0,5 kg Wheat Malt
- 25 g Cryo Pop Hop Blend (Hopstand: 30 minutes at 80 °C)
- 20 g El Dorado Hop (Hopstand: 30 minutes at 80 °C)
- 80 g El Dorado Hop (Dry Hop – 24 hours after pitching)
- 1 packet WHC Hornindal Kveik
- Total water volume: 30 L (17 L mash water + 13 L sparge water) Sulfate/Chloride ratio: 1 Mash pH: 5.2 Ideal post‑boil pH: 4.9
Step 1:
In your mash tun, heat 17 L of water to 68 °C and add the crushed malt.
Stir thoroughly to avoid any lumps.
Adjust to reach a temperature of 65–66 °C and hold it for 1 hour.
We deliberately choose to mash relatively low to maintain fluidity and drinkability. The raw process (no boil) naturally provides a very silky body.
Meanwhile, heat 13 L of water to 75 °C for sparging.
Important checkpoint: After 10–15 minutes of mashing, measure your pH and adjust it with phosphoric acid to target an ideal value of 5.2.
Brewing in a Bag (BIAB)? Simply put the entire water volume in the same kettle.
Step 2:
Once the 1‑hour mash is complete, perform a 10‑minute mash‑out at 75 °C.
Step 3:
Then proceed with lautering and sparging. You’ll notice that the sparge volume is relatively low — this is completely normal since there is no boil in this process.
Step 4:
Next, carry out pasteurization and the hop stand. This is the core of this brew. Heat your wort to 80 °C.
As soon as the wort is stable at 80 °C, turn off the heat and steep 25 g of Cryo Pop and 20 g of El Dorado hops for 30 minutes.
If you are cooling with an immersion chiller, immerse it at this moment. This 80 °C step is enough to pasteurize the wort while extracting a light, refined bitterness.
Securing the wort: Take a pH reading and add a few drops of phosphoric acid to bring the wort down to a pH of 5.0 (or even 4.9). This acidification prevents any risk of contamination.
Warning: Make sure not to exceed 82 °C. At this temperature, DMS (cooked‑corn sulfur compounds) begins to form, and without a boil it cannot evaporate.
Step 5:
Cool the wort down to 32–35 °C. Thanks to the Kveik strain, there’s no need to wait until it reaches 20 °C — cooling is extremely fast!
Take your original gravity (target around 1.052). Transfer to the fermenter and pitch the WHC Hornindal yeast. Maintain the fermenter at 32–35 °C.
Step 6:
Kveik is incredibly fast. After 24 hours (during full active fermentation), open your fermenter carefully and gently — but quickly — add the remaining 80 g of El Dorado.
The vigorous fermentation will saturate the wort with aromatic compounds through active biotransformation.
Rolling Beers tip: Don’t panic if the airlock goes crazy within the first few hours — that’s the signature of Kveik yeasts!
Maintaining such a high temperature allows Hornindal to express its full aromatic potential without producing off‑flavors.
After 5 to 7 days, the final gravity should be reached, landing around 1.011.
Depending on your equipment, perform a cold crash for a few days to stabilize the beer.
Step 7:
Sterilize (in a bit of water) 5 to 6 g/L of sugar for classic bottle conditioning.
For the closed‑transfer / pressure‑fermentation team, carbonate to a standard level (around 2.3 to 2.4 volumes of CO₂).
Conclusion:
This raw & hoppy pale ale recipe delivers an intensely hazy, bright yellow Hazy appearance, topped with a dense and persistent foam thanks to the wheat proteins preserved by the raw process.
On the nose, it’s an immediate explosion of tropical fruits: the intense notes of ripe mango, watermelon, and tropical candy from El Dorado merge with the pineapple and mandarin esters produced by Hornindal, amplified by the power of Cryo Pop.
On the palate, the body is incredibly silky and velvety (the signature effect of raw beer), yet the controlled acidification and vivid aromatic profile prevent the beer from feeling heavy or cloying.
Bitterness is fine, discreet, and perfectly integrated. This is a modern recipe, economical in both energy and hops, showcasing the full potential of no‑boil brewing!