Every year I brew a harvest ale using hops grown in my backyard, and this 2025 version follows that tradition. This batch was inspired by an American Pale Ale Mike brewed earlier, but I put my own spin on it. The goal was a clean, balanced pale ale that lets homegrown hops show up without overpowering the malt.

In this video, we chat through the recipe and taste how good (or bad) homegrown hops can taste.

2025 Harvest Pale Ale Recipe

I brewed up this 5 US gallon batch.  Here are the details.

Water:
4 grams of gypsum in 9 gallons of spring water

Grains:
75% Briess Pilsner Malt
25% Dingemans Munich Malt

Hops:

28 g of Magnum Hops – boiled 60 minutes
28 g of Chinook Hops – boiled 20 minutes
56 g of Chinook Hops – 10 minute hop stand at 180°F

Yeast:
1 packet of Cellar Science HAZY Dried Ale Yeast

Instructions:
Mashed for 60 minutes at 150°F
Boiled for 60 minutes
Chilled after hop stand to 66°F
Fermentation went on for two weeks. I had to move the fermentor to a warmer part of the house because of the cold winter.

Outcomes:
Original Gravity: 1.050
Final Gravity: 1.011
Color: 6.37 °SRM
% ABV: 5.12%

What We Learned From This Batch

In the glass, the beer pours a light golden color that lands right where an American Pale Ale should. The Pilsner malt keeps the body light and crisp, while the Munich adds enough structure to support the hops. Bitterness is firm and clean, showing up immediately but never crossing into harsh or resinous territory.

The Chinook additions bring earthy and slightly grassy hop character with a subtle dried pineapple note. Fermentation stayed very clean, which keeps the bitterness sharp and the malt profile focused. With the fermentation stalling a bit, only to be warmed later, may have limited ester development from the yeast.’

This beer drinks easily and feels especially well suited for casual drinking. It pairs well with wings, pizza, and other greasy or salty foods where bitterness helps cut through richness.  We think a simple grain bill works extremely well when brewing with homegrown hops.  Keeping Munich malt around twenty five percent provides balance without adding too much maltiness.

Homegrown hops require patience, freezer space, and commitment, but the payoff can be worth it. This is a solid harvest pale ale that I would happily brew again.

BREW ON!