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This Tropical XPA pours like sunshine in a glass! Loaded with Mosaic, Astra, and Superdelic hops over a smooth oat-and-wheat malt bill, it delivers punchy tropical aroma without a ton of bitterness. It's light, juicy, and super crushable, making it the kind of crisp, refreshing, and dangerously drinkable beer you need on a summer afternoon!
Stats
- Style: Tropical XPA / American Pale Ale
- ABV: 4.9%
- OG: 1.047
- FG: 1.007 (measured 1.010)
- IBU: 23
- Colour: 7 EBC
- Carbonation: 2.5 vols CO₂
- Batch Size: 23 L (6.1 gal)
- Boil Time: 60 min
- Brewhouse Efficiency: 80%
- System: BrewZilla Gen 4- 65 L
Ingredients
Grain Bill (4.54 kg / 10 lb total)
- 3.632 kg (8 lb) Golden Promise Pale Ale Malt — 80%
- 454 g (1 lb) Rolled Oats — 10%
- 454 g (1 lb) Flaked Wheat — 10%
Hops (230.5 g / 8.1 oz total)
Boil Additions
- 5.5 g (0.19 oz) Cascade @ 60 min — 3 IBU
- 25 g (0.88 oz) Mosaic @ 5 min — 9 IBU
Hop Stand — 20 min @ 75 °C (167 °F)
- 50 g (1.76 oz) Mosaic — 6 IBU
- 30 g (1.05 oz) Astra — 3 IBU
- 20 g (0.7 oz) Superdelic — 2 IBU
Dry Hop — Day 7
- 50 g (1.76 oz) Mosaic
- 30 g (1.05 oz) Astra
- 20 g (0.7 oz) Superdelic
Yeast
- 2 packs LalBrew Pomona
Water Profile (NEIPA Style)
- Ca 128 ppm
- Mg 9 ppm
- Na 6 ppm
- Cl 163 ppm
- SO₄ 99 ppm
- HCO₃ 43 ppm
- SO₄/Cl ratio: 0.6
- Mash pH: 5.56
Mash Additions
- 6.34 g Calcium Chloride
- 1.83 g Epsom Salt
- 2 g Gypsum
Sparge Additions
- 4.76 g Calcium Chloride
- 1.37 g Epsom Salt
- 1.5 g Gypsum
- 0.72 ml Phosphoric Acid (80%)
Boil
- Whirlfloc @ 15 min
Mash Schedule
- 65 °C (149 °F) — 60 min
- 75 °C (167 °F) — 10 min mash out
Mash water: 20 L (5.3 gal)
Sparge water: 15 L (4 gal)
Fermentation Schedule
- Primary: 19 °C (66 °F) — 4 days
- Secondary: 19 °C (66 °F) — 6 days
- Cold Crash: 1 °C (34 °F) — 3 days
- Carbonation: 2.5 vols CO₂
Step-by-Step Brewing Method
1. Mash In
Mash all grains in 20 L (5.3 gal) of water at 65 °C (149 °F). Hold for 60 minutes to create a clean, highly fermentable wort with a soft mouthfeel.
2. Mash Out & Sparge
Raise mash to 75 °C (167 °F) for 10 minutes. Sparge with 15 L (4 gal) of water to collect roughly 32 L (8.5 gal) pre-boil wort.
3. Boil – 60 Minutes
- Add Cascade hops at 60 minutes
- Add Whirlfloc at 15 minutes
- Add Mosaic hops at 5 minutes
Boil hard on 2500–3500 W for strong hop utilisation and clarity.
4. Hop Stand
After flameout, cool wort to 75 °C (167 °F). Add Mosaic, Astra, and Superdelic hops and hold for 20 minutes.
5. Chill & Transfer
Chill wort to 19 °C (66 °F), transfer to fermenter, and pitch LalBrew Pomona yeast.
6. Fermentation & Dry Hopping
Ferment at 19 °C (66 °F). Add dry hops during the last few gravity points of fermentation (around day 7) to maximise hop biotransformation and aroma.
7. Cold Crash & Package
Cold crash at 1 °C (34 °F) for 3 days. Package and carbonate to 2.5 vols CO₂.
