Shoddy IPA

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

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		Color
Measured OG:		1.067		Measured FG:		1.010
ADF:		84		Measured ABV:		7.6

Ingredients

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

Mash Steps

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

Recipe Notes
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 ...