Shoddy Pale Ale (previous)
In 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.
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 |
Ingredients
Ingredients| 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.
Ca=138,Mg=15,Na=21,SO4=288,Cl=57,HCO3=104
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 | | | | Fermentation | | | | | | | | Day 1: | | Day ... | | Day ... |
| Shoddy Pale Ale --- Batch 1 (288) |
| 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 | | 1.051 SG | | Estimated FG | | 1.008 SG | | Recipe Bitterness | | 36.0 IBUs (Rager) | | Alcohol by Volume | | 5.7 % | | BU : GU | | 0.702 | | | | | | Recipe Color | | 6.3 SRM | | | | | | Measured OG: | | 1.052 | | Measured FG: | | 1.005 | | ADF: | | 90 | | Measured ABV: | | 6.2 |
Ingredients
Ingredients| 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 | 88.0 % | 0.86 gal | | 1 lbs | Munich Malt - 10L (10.0 SRM) | Grain | 7 | 8.0 % | 0.08 gal | | 8.0 oz | Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 8 | 4.0 % | 0.04 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 | Lithuanian Farmhouse (SheppyBrew #) | 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 30.74 qt of water at 159.3 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 NotesTrying 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.Ca=138,Mg=15,Na=21,SO4=288,Cl=57,HCO3=104Acid 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 | | (1.048 SG) | | Pre-boil Vol | | (6.77 gal) | | Actual Mash Efficiency | | | | Pitch Temp | | | | Fermentation | | | | | | | | Day 1: | | Day ... | | Day ... |
|