{"id":15461,"date":"2026-07-10T13:52:31","date_gmt":"2026-07-10T12:52:31","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=15461"},"modified":"2026-07-22T07:16:30","modified_gmt":"2026-07-22T06:16:30","slug":"raw-hoppy-pale-ale-recipe-zero-watt","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/raw-hoppy-pale-ale-recipe-zero-watt\/","title":{"rendered":"Raw &amp; Hoppy Pale Ale recipe: Zero Watt"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">The Raw &amp; Hoppy Pale Ale recipe:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Color:<\/strong> Very hazy yellow (8.4 EBC) <\/li>\n\n\n\n<li><strong>Alcohol:<\/strong> ~5.5% (depending on efficiency) <\/li>\n\n\n\n<li><strong>Quantity:<\/strong> 20\u202fL <\/li>\n\n\n\n<li><strong>Bitterness:<\/strong> Very low (16.8 IBU) <\/li>\n\n\n\n<li><strong>Difficulty:<\/strong> Medium <\/li>\n\n\n\n<li><strong>Brew time:<\/strong> 2h30 to 3h (No boil \/ cooling to 35\u202f\u00b0C)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4,5 kg <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-biere\/188-69812-malt-pale-ale-malteries-soufflet.html#\/poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Pale Ale Malt<\/a><\/li>\n\n\n\n<li>0,5 kg <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-biere\/479-72-malt-ble-clair-malteries-soufflet.html#\/poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Wheat Malt<\/a><\/li>\n\n\n\n<li>25 g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/houblon-cryo\/6209-houblon-cryo-pop-yakima-chief.html\" target=\"_blank\" rel=\"noreferrer noopener\">Cryo Pop Hop Blend<\/a> (Hopstand: 30 minutes at 80\u202f\u00b0C)<\/li>\n\n\n\n<li>20 g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/houblons-en-pellets\/1183-648-houblon-en-pellets-el-dorado.html#\/25-poids-100g\" target=\"_blank\" rel=\"noreferrer noopener\">El Dorado Hop<\/a> (Hopstand: 30 minutes at 80\u202f\u00b0C)<\/li>\n\n\n\n<li>80 g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/houblons-en-pellets\/1183-648-houblon-en-pellets-el-dorado.html#\/25-poids-100g\" target=\"_blank\" rel=\"noreferrer noopener\">El Dorado Hop<\/a> (Dry Hop &#8211; <strong>24 <\/strong>hours after pitching)<\/li>\n\n\n\n<li>1 packet <a href=\"https:\/\/www.rolling-beers.fr\/fr\/levures-seches\/5360-whc-hornindal-kveik-11g.html\" target=\"_blank\" rel=\"noreferrer noopener\">WHC Hornindal Kveik<\/a><\/li>\n\n\n\n<li><strong>Total water volume: <\/strong>30\u202fL (17\u202fL mash water + 13\u202fL sparge water) Sulfate\/Chloride ratio: 1 Mash pH: 5.2 Ideal post\u2011boil pH: 4.9<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/07\/brassez-en-ete-600-x-400-px-800-x-600-px-30-1024x768.jpg\" alt=\"\" class=\"wp-image-15457\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/07\/brassez-en-ete-600-x-400-px-800-x-600-px-30-1024x768.jpg 1024w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/07\/brassez-en-ete-600-x-400-px-800-x-600-px-30-300x225.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/07\/brassez-en-ete-600-x-400-px-800-x-600-px-30-768x576.jpg 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/07\/brassez-en-ete-600-x-400-px-800-x-600-px-30-900x675.jpg 900w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/07\/brassez-en-ete-600-x-400-px-800-x-600-px-30-400x300.jpg 400w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/07\/brassez-en-ete-600-x-400-px-800-x-600-px-30.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/recettes-tout-grain\/12710-191215-zero-watt-raw-hoppy-pale-ale-20l.html#\/8209-concassage-non\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1:<\/h4>\n\n\n\n<p>In your mash tun, heat <strong>17\u202fL of water to 68\u202f\u00b0C<\/strong> and add the <strong>crushed malt<\/strong>.<\/p>\n\n\n\n<p>Stir thoroughly to avoid any lumps.<\/p>\n\n\n\n<p>Adjust to reach a temperature of <strong>65\u201366\u202f\u00b0C<\/strong> and hold it for <strong>1 hour<\/strong>.<\/p>\n\n\n\n<p>We deliberately choose to mash relatively low to maintain fluidity and drinkability. The raw process (no boil) naturally provides a very silky body.<\/p>\n\n\n\n<p>Meanwhile, heat <strong>13\u202fL of water to 75\u202f\u00b0C<\/strong> for sparging.<\/p>\n\n\n\n<p><strong>Important checkpoint: <\/strong>After 10\u201315 minutes of mashing, measure your pH and adjust it with phosphoric acid to target an ideal value of <strong>5.2<\/strong>.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Brewing in a Bag (BIAB)? Simply put the entire water volume in the same kettle.<\/p>\n<\/blockquote>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2:<\/h4>\n\n\n\n<p>Once the 1\u2011hour mash is complete, perform a <strong>10\u2011minute mash\u2011out at 75\u202f\u00b0C<\/strong>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 3:<\/h4>\n\n\n\n<p>Then proceed with <strong>lautering and sparging<\/strong>. You\u2019ll notice that the sparge volume is relatively low \u2014 this is completely normal since there is <strong>no boil<\/strong> in this process.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 4:<\/h4>\n\n\n\n<p>Next, carry out <strong>pasteurization and the hop stand<\/strong>. This is the core of this brew. Heat your wort to <strong>80\u202f\u00b0C<\/strong>.<\/p>\n\n\n\n<p>As soon as the wort is stable at <strong>80\u202f\u00b0C<\/strong>, turn off the heat and steep <strong>25\u202fg of Cryo Pop<\/strong> and <strong>20\u202fg of El Dorado hops<\/strong> for <strong>30 minutes<\/strong>.<\/p>\n\n\n\n<p>If you are cooling with an immersion chiller, <strong>immerse it at this moment<\/strong>. This 80\u202f\u00b0C step is enough to pasteurize the wort while extracting a light, refined bitterness.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Securing the wort:<\/strong> Take a pH reading and add a few drops of phosphoric acid to bring the wort down to a pH of <strong>5.0<\/strong> (or even <strong>4.9<\/strong>). This acidification prevents any risk of contamination.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Warning:<\/strong> Make sure not to exceed <strong>82\u202f\u00b0C<\/strong>. At this temperature, <strong>DMS<\/strong> (cooked\u2011corn sulfur compounds) begins to form, and without a boil it cannot evaporate.<\/p>\n\n\n\n<p><\/p>\n<\/blockquote>\n\n\n\n<h4 class=\"wp-block-heading\">Step 5:<\/h4>\n\n\n\n<p>Cool the wort down to <strong>32\u201335\u202f\u00b0C<\/strong>. Thanks to the Kveik strain, there\u2019s no need to wait until it reaches 20\u202f\u00b0C \u2014 cooling is extremely fast!<\/p>\n\n\n\n<p>Take your <strong>original gravity<\/strong> (target around <strong>1.052<\/strong>). Transfer to the fermenter and pitch the <strong>WHC Hornindal<\/strong> yeast. Maintain the fermenter at <strong>32\u201335\u202f\u00b0C<\/strong>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 6:<\/h4>\n\n\n\n<p>Kveik is incredibly fast. After <strong>24 hours<\/strong> (during full active fermentation), open your fermenter carefully and gently \u2014 but quickly \u2014 add the remaining <strong>80\u202fg of El Dorado<\/strong>.<\/p>\n\n\n\n<p>The vigorous fermentation will saturate the wort with aromatic compounds through <strong>active biotransformation<\/strong>.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Rolling Beers tip:<\/strong> Don\u2019t panic if the airlock goes crazy within the first few hours \u2014 that\u2019s the signature of Kveik yeasts!<\/p>\n\n\n\n<p>Maintaining such a high temperature allows Hornindal to express its full aromatic potential without producing off\u2011flavors.<\/p>\n<\/blockquote>\n\n\n\n<p><\/p>\n\n\n\n<p>After <strong>5 to 7 days<\/strong>, the final gravity should be reached, landing around <strong>1.011<\/strong>.<\/p>\n\n\n\n<p>Depending on your equipment, perform a <strong>cold crash<\/strong> for a few days to stabilize the beer.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 7:<\/h4>\n\n\n\n<p>Sterilize (in a bit of water) <strong>5 to 6\u202fg\/L of sugar<\/strong> for classic bottle conditioning.<\/p>\n\n\n\n<p>For the <strong>closed\u2011transfer \/ pressure\u2011fermentation team<\/strong>, carbonate to a standard level (around <strong>2.3 to 2.4 volumes of CO\u2082<\/strong>).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion:<\/h2>\n\n\n\n<p>This raw &amp; hoppy pale ale recipe delivers an intensely hazy, bright <strong>yellow Hazy<\/strong> appearance, topped with a dense and persistent foam thanks to the wheat proteins preserved by the raw process.<\/p>\n\n\n\n<p>On the nose, it\u2019s an immediate explosion of tropical fruits: the intense notes of <strong>ripe mango<\/strong>, <strong>watermelon<\/strong>, and <strong>tropical candy<\/strong> from El Dorado merge with the <strong>pineapple<\/strong> and <strong>mandarin<\/strong> esters produced by Hornindal, amplified by the power of <strong>Cryo Pop<\/strong>.<\/p>\n\n\n\n<p>On the palate, the body is incredibly <strong>silky and velvety<\/strong> (the signature effect of raw beer), yet the controlled acidification and vivid aromatic profile prevent the beer from feeling heavy or cloying.<\/p>\n\n\n\n<p>Bitterness is fine, discreet, and perfectly integrated. This is a modern recipe, economical in both energy and hops, showcasing the full potential of <strong>no\u2011boil brewing<\/strong>!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-2 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/recettes-tout-grain\/12710-191215-zero-watt-raw-hoppy-pale-ale-20l.html#\/8209-concassage-non\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Raw &amp; Hoppy Pale Ale recipe: Ingredients : Step 1: In your mash tun, heat 17\u202fL of water to 68\u202f\u00b0C and add the crushed malt. Stir thoroughly to avoid any lumps. Adjust to reach a temperature of 65\u201366\u202f\u00b0C and hold it for 1 hour. We deliberately choose to mash relatively low to maintain fluidity &hellip; <\/p>\n","protected":false},"author":4,"featured_media":15459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-15461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brewing-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raw &amp; Hoppy Pale Ale recipe: Zero Watt<\/title>\n<meta name=\"description\" content=\"Raw Beer: discover our Raw &amp; Hoppy Pale Ale recipe. 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