whirlpool
Whirlpool hopping
Steep hops in wort held below boiling — typically 75–85 °C — to extract aroma compounds with far less isomerisation than a boil addition.
Also called hop stand, hopstand, steep hopping.
What is actually happening
Below boiling, alpha acid isomerisation slows dramatically while extraction of essential oils continues. The result is substantial hop flavour and aroma for very little added bitterness.
Temperature is the control. A stand at 80 °C behaves quite differently from one at 95 °C, and modern hop-forward recipes specify it precisely for that reason.
Typical conditions
| Temperature | 70–85°C |
|---|---|
| Duration | 20–60 min |
| Scale | Used at both homebrew and commercial scale |
Ranges, not targets. These describe what is usual across the styles and breweries that use this step, and a value outside the range is a decision rather than an error.
Styles where this step is decisive
- New England IPA
Hazy, soft and intensely aromatic: tropical and stone fruit hop character with deliberately low bitterness and a full, juicy body.
- American IPA
The defining modern craft beer: intense citrus, tropical and resinous hop aroma over a lean malt base, finishing firmly bitter.
- American pale ale
The beer that defined American craft brewing: clean pale malt under bright citrus and pine hop character, balanced rather than extreme.
- Session IPA
IPA hop intensity at a strength you can drink several of — lean, dry and aromatic, with the malt kept minimal.
- Double IPA
IPA scaled up: more strength, more hops and more bitterness, while staying dry enough to remain drinkable.
- Milkshake IPA
A hazy IPA with lactose and fruit added for sweetness and a fuller, creamier body.
- White IPA
A hybrid of witbier and IPA: wheat and Belgian yeast spice underneath American hop aroma.
- Cold IPA
A lean, dry IPA fermented with lager yeast at higher temperature, using maize or rice to strip body and expose hop aroma.
- Red IPA
An IPA built on caramel and amber malt, where toffee depth sits underneath full American hop character.
- India pale lager
A lager hopped at IPA intensity: clean cold fermentation carrying bright American hop aroma and firm bitterness.
- Belgian IPA
American hop intensity fermented with expressive Belgian yeast, producing pepper and fruit alongside citrus and pine.
Related steps and concepts
- Dry hopping — The post-fermentation equivalent.
- Whirlpooling — The stage it happens during.
- Hop oil — What is being extracted.
Also at the whirlpool stage
See the whole process in order on how beer is made.
Last reviewed 2026-08-16.