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Shoddy Pale Ale

Brewed: 08/15/2021   Kegged: 08/19/2021

shoddyPA.jpgIn May of 2021, I ran into a situation where I had beer shortages, and I wanted to turn around something fairly quickly. 

I had just brewed a Lithuanian Lovin' Wheat, which meant I also had some of my Lithuanian Farmhouse yeast freshly built up from a yeast starter. Generally, my turn-around time for beers using that Lithuanian Farmhouse yeast have always been quick, even when I don't ferment at the ridiculously high fermentation temperatures that most of these beers have been fermented at.

I had been listening to a "Short and Shoddy" episode from Brülosophy's podcast, and wondered if I could get a brew day in less than 2 hours.

I was fairly sure to get any kind of decent mash efficiency, I'd have to do an overnight mash to accomplish the brew day in less than two hours.

So, this "Short and Shoddy" used an overnight mash with a half hour boil to cut brew-day time down.

The beer itself was designed to be fairly hoppy with hops I had in my freezer. Columbus, Centennial, and Galena. The Lithuanian yeast esters compliment the citrus notes from these hops.

It was a delicious hoppy beer with a quick turn-around.

Batch 2, I meant to use the Lithuanian Farmhouse yeast, but for whatever reason the yeast didn't start up. I ended up running the LHBS and picking up some Voss Kveik Ale Yeast so it could ferment hot. (see Shoddy Pale Ale Take II (Batch 294) )

For more information on Short and Shoddy brew days, see Sheppy's Blog: Short and Shoddy.

For more about the Lithuanian Farmhouse yeast, see Sheppy's Blog: Lithuanian Farmhouse.

Shoddy Pale Ale --- Batch 2 (294)

Style American Pale Ale Batch Size 6.00 gal
Type All Grain Boil Size   6.77 gal
Brewhouse Efficiency   68.00   Boil Time   30 minutes

Recipe Characteristics

Recipe Gravity 1.052 SG Estimated FG 1.008 SG
Recipe Bitterness 36.0 IBUs (Rager) Alcohol by Volume 5.8 %
BU : GU   0.689        
Recipe Color 7.1 SRM
Measured OG:   1.053    Measured FG:   1.007 
ADF:   86    Measured ABV:   5.9


Amt Name Type # %/IBU Volume
7.86 gal Denver, Colorado Water 1 - -
11.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
2.00 g Calcium Chloride (Mash) Water Agent 3 - -
2.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
0.50 tsp Lactic Acid (Mash) Water Agent 5 - -
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 86.3 % 0.86 gal
1 lbs Munich Malt - 10L (10.0 SRM) Grain 7 7.8 % 0.08 gal
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8 5.9 % 0.06 gal
0.500 oz Columbus (Tomahawk) [15.60 %] - First Wort 30.0 min Hop 9 17.0 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - -
1.000 oz Centennial [11.10 %] - Boil 5.0 min Hop 11 7.2 IBUs -
1.000 oz Galena [10.30 %] - Boil 5.0 min Hop 12 6.7 IBUs -
0.500 oz Columbus (Tomahawk) [15.60 %] - Boil 5.0 min Hop 13 5.1 IBUs -
1.0 pkg Voss Kveik Ale Yeast (Lallemand #- ) Yeast 14 - -
1.000 oz Centennial [11.10 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs -
1.000 oz Columbus (Tomahawk) [15.60 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 30.81 qt of water at 159.4 F 152.0 F 45 min
Heat Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Out Heat to 170.0 F over 7 min 170.0 F 10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Trying to get a brew day down under two hours on the Anvil Foundry.
Make 6 cup yeast starter 2 days before brew day. Save half for future batch use the rest in this batch.
Adding water salts to get close to Hoppy Pale Ale water profile in Beer Smith.
Acid addition to reduce estimated pH to 5.5.
Prepare water and salts and start the mash the night before.
Wake up, stir the mash, drain and start heating up as soon as possible.
Boil .5 hours adding hops etc as directed. Cool as close to 80 degrees as possible.
Ferment as warm as possible for 3 or 4 days.
Keg. Dry hop in keg. Burst carbonate.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.049 SG)   Pre-boil Vol   (6.77 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
Brewing Notes:
08/14/2021 esheppy
Got ingredients yesterday. Making starter tonight. Will also do an overnight mash. Brew day tomorrow.
08/15/2021 esheppy
Yeast pitched 1 hour and 16 minutes after I woke up. 1.053 og. Went great, but a little hectic.
08/15/2021 esheppy
The yeast wasn't doing anything after several hour up around 90. I went to The Brewhut and grabbed dry LalBrew Voss™. Pitched it. We'll see how it fairs.
08/15/2021 esheppy
Didn't take long for the voss strain to get going. How did I kill the Lithuanian yeast?
08/16/2021 esheppy
Well, the kveik voss took off quickly. Day 2 still in the high 80's and the fermentation has already started slowing down. I don't have tilt in so I don't know how far it has attenuated.
08/17/2021 esheppy
Slowed down. Krausen down. Overnight the temp strip dropped to mid-80's. Still very hazy, but improving.
08/20/2021 esheppy
Kegged last night. FG was 1.007. Not real clear. I wonder if this is because of the low boiling rather than the yeast. The lallemand website says "Flocculation is very high producing clear beers without filtration or use of process aids". Maybe it just needs to cool down. Anyway, the flavor is good. Added in the dry hops. Looking forward to drinking soon.
08/20/2021 esheppy
Poured a pint. Not quite chilled yet and certainly not carbonated. Still very hazy. Great hop flavor and aroma. I feel like the voss strain has a very similar lemon pith flavor as the Lithuanian Farmhouse. Gonna like this beer.
08/24/2021 esheppy
Chilled now. Carbonation about perfect. Nice gold color. Not real clear, but I wouldn't call it hazy. Nice hop flavor. I think the esters from Voss are very similar to the ones that come from the Lithuanian farmhouse.
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