Shoddy IPA
Brewed: 9/10/2023 Kegged: 9/17/2023
In the summer of 2023, I still had not brewed a (purposely) Hazy IPA (BJCP Style 21C.).
I had lots of really nice hops in the freezer and it was on my "Roll-a-Style" list. I decided that I should go ahead and brew the style.
I have noticed that generally, the beers that I do short boils on have been more hazy .. so I decided to design the recipe using my modified "Short and Shoddy" process.
In this case, I decided to do an overnight mash and 15 minute boil, shoving lots of Eclipse, Citra, Mosaic, and Talus hops in that short timeframe.
I'd also add lots of Eclipse, Citra, Mosaic, and Talus hops into the dry hop.
For quick turn-around, I went with Voss Kveik Ale Yeast fermented in hot August temperatures.
This is that recipe.
The beer turned out great. I'm not necessarily a fan of ugly looking beers like this one, but the hop flavor and aroma turned out perfect.
Lots of tropical fruit citrus aroma and flavor. Nice soft "pillowy" mouth feel. Everything that I like about the style. Fun to drink.
Just ugly looking.
Someday I'd like to brew this recipe as a clear IPA.
On untappd: Shoddy IPA
For more information on "Roll-a-Style", see Sheppy's Blog: Roll-a-Style.
For more information on this beer, see Sheppy's Blog: Shoddy IPA
| Shoddy IPA --- Batch 1 (343) |
| Style | Hazy IPA | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.34 gal | |||
| Brewhouse Efficiency | 65.00 | Boil Time | 15 minutes |
Recipe Characteristics
| Recipe Gravity | 1.065 SG | Estimated FG | 1.013 SG | ||||
| Recipe Bitterness | 40.6 IBUs (Rager) | Alcohol by Volume | 6.9 % | ||||
| BU : GU | 0.628 | ||||||
| Recipe Color | 5.7 SRM |
|
|||||
| Measured OG: | 1.067 | Measured FG: | 1.010 | ||||
| ADF: | 84 | Measured ABV: | 7.6 |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.90 gal | Denver, Colorado | Water | 1 | - | - |
| 8.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 4.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 3 | - | - |
| 2.00 tsp | Lactic Acid (Mash) | Water Agent | 4 | - | - |
| 12 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 | 80.0 % | 0.94 gal |
| 1 lbs | Golden Naked Oats C15 (15.0 SRM) | Grain | 6 | 6.7 % | 0.08 gal |
| 1 lbs | Oats, Flaked (1.0 SRM) | Grain | 7 | 6.7 % | 0.08 gal |
| 1 lbs | White Wheat Malt (2.4 SRM) | Grain | 8 | 6.7 % | 0.08 gal |
| 1.000 oz | Eclipse (HPA-016) [17.60 %] - First Wort 15.0 min | Hop | 9 | 20.1 IBUs | - |
| 1.000 oz | Citra [13.20 %] - Boil 5.0 min | Hop | 10 | 8.6 IBUs | - |
| 1.000 oz | Mosaic (HBC 369) [12.25 %] - Boil 5.0 min | Hop | 11 | 7.9 IBUs | - |
| 1.000 oz | Talus (HBC 692) [6.20 %] - Boil 5.0 min | Hop | 12 | 4.0 IBUs | - |
| 1.0 pkg | Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml] | Yeast | 13 | - | - |
| 0.750 oz | Citra [13.20 %] - 1.0 Days Into Primary for 3.0 Days | Hop | 14 | 0.0 IBUs | - |
| 0.750 oz | Eclipse (HPA-016) [17.60 %] - 1.0 Days Into Primary for 3.0 Days | Hop | 15 | 0.0 IBUs | - |
| 0.750 oz | Mosaic (HBC 369) [12.25 %] - 1.0 Days Into Primary for 3.0 Days | Hop | 16 | 0.0 IBUs | - |
| 0.750 oz | Talus (HBC 692) [6.20 %] - 1.0 Days Into Primary for 3.0 Days | Hop | 17 | 0.0 IBUs | - |
| 0.750 oz | Citra [13.20 %] - 0.0 Days Into Aging for 3.0 Days | Hop | 18 | 0.0 IBUs | - |
| 0.750 oz | Eclipse (HPA-016) [17.60 %] - 0.0 Days Into Aging for 3.0 Days | Hop | 19 | 0.0 IBUs | - |
| 0.750 oz | Talus (HBC 692) [6.20 %] - 0.0 Days Into Aging for 3.0 Days | Hop | 20 | 0.0 IBUs | - |
| 0.750 oz | Mosaic (HBC 369) [12.25 %] - 3.0 Days Into Aging for 0.0 Days | Hop | 21 | 0.0 IBUs | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 31.75 qt of water at 158.0 F | 150.0 F | 240 min |
If steeping, remove grains,
and prepare to boil wort
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=104,Mg=22,Na=21,SO4=103,Cl=152,HCO3=104
Acid to bring water pH to around 5.3
Mash overnight.
In the morning, start recirculating while heating mash up to 170ish.
Drain mash and continue to heat to boil. Right before 190ish, add fwh.
Short boil.
Cool wort to as close to 80F as possible.
Ferment hot.
Add first round of hops in hop bags 24hours into fermentation.
Ferment 4 days. Keg with the rest of the dry hops in a hop sleeve.
Force carbonate to taste.
Enjoy!
Brewing Record
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.061 SG) | Pre-boil Vol | (6.34 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||
Brewing Notes
9/7/2023 Bought ingredients at Tom's. Brewing Sunday (probably)
9/10/2023 Brew day went well. Overnight mash. Up at 5am. Pitched before 6:30am. Yeast was chugging away before noon. Smelling lots of hop aroma at 7pm in the garage.
9/11/2023 Hot and heavy fermentation done by the next morning. Temp strip says 84. I think the garage is now cooler than my basement, so I'm moving it inside. Will dry hop later today or tomorrow.
9/11/2023 1st round of dry hop is in there.
9/17/2023 Kegged. 1.010 FG. Great hop flavor. Certainly hazy. Chilling now.
9/19/2023 Right on style. Wonderful juicy hop flavor and aroma with hardly any bitterness. Soft pillowy mouthfeel. Persistent haziness so far, in fact it is actually the ugly cloudy that I dislike visually in some NEIPA's, but it is hard to be disappointed when the flavor is so perfect.
9/21/2023 Took the photo for the web page. Looks ugly-hazy, and tastes juicy with a pillowy mouth feel, so I feel like I succeeded in brewing this style. I'd like to try to brew this recipe without the haze. What should I call that IPA?
9/28/2023 Wonderful hop flavor and aroma. I think this is the only beer I've ever wanted to keep hazy. So far I'm successful.
10/4/2023 Keg blew last night. Didn't last long at all. Need to drink in more moderation. But, hazy IPAs should be consumed fresh. Stayed hazy over the couple of weeks it was on tap, so that's good I guess.
9/7/2023 Bought ingredients at Tom's. Brewing Sunday (probably)
9/10/2023 Brew day went well. Overnight mash. Up at 5am. Pitched before 6:30am. Yeast was chugging away before noon. Smelling lots of hop aroma at 7pm in the garage.
9/11/2023 Hot and heavy fermentation done by the next morning. Temp strip says 84. I think the garage is now cooler than my basement, so I'm moving it inside. Will dry hop later today or tomorrow.
9/11/2023 1st round of dry hop is in there.
9/17/2023 Kegged. 1.010 FG. Great hop flavor. Certainly hazy. Chilling now.
9/19/2023 Right on style. Wonderful juicy hop flavor and aroma with hardly any bitterness. Soft pillowy mouthfeel. Persistent haziness so far, in fact it is actually the ugly cloudy that I dislike visually in some NEIPA's, but it is hard to be disappointed when the flavor is so perfect.
9/21/2023 Took the photo for the web page. Looks ugly-hazy, and tastes juicy with a pillowy mouth feel, so I feel like I succeeded in brewing this style. I'd like to try to brew this recipe without the haze. What should I call that IPA?
9/28/2023 Wonderful hop flavor and aroma. I think this is the only beer I've ever wanted to keep hazy. So far I'm successful.
10/4/2023 Keg blew last night. Didn't last long at all. Need to drink in more moderation. But, hazy IPAs should be consumed fresh. Stayed hazy over the couple of weeks it was on tap, so that's good I guess.