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Shoddy Pale Ale

Brewed: 05/09/2021   Kegged: 05/17/2021

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.


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 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
Color
   
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 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   (1.048 SG)   Pre-boil Vol   (6.77 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 
Brewing Notes:
05/08/2021 esheppy
Did a starter with my yeast. Going strong. Now, need to get the mash water ready to go.
05/09/2021 esheppy
Remembered to mash in before going to bed. Brew day began at 4:45 am. 1.053 preboil gravity. Dilute. Boil started about an hour in. Boil over 6:16. 1.052 og. Wort into fermentor around 6:25. 6:37 heating up water to clean AF. 6:45 clean up done.
05/10/2021 esheppy
Crazy krausen in the afternoon. This morning, still going strong, but I think it's already slowing down. Temp strip says 78 degrees. Lots of hop aroma escaping.
05/11/2021 esheppy
Really slowing down. Still very cloudy with a thin ban of krausen. Clearing up some. I expect this will be ready to keg in 2 or 3 days.
05/12/2021 esheppy
Krausen pretty much gone. Still hazy, but I wouldn't call it cloudy any more. Love the color. Still hoping to keg on Friday or Saturday. Still have nice hop aroma out of the air lock.
05/17/2021 esheppy
Kegged. 1.005 fg makes this a 6.2% ABV beer. Very hazy. Not as hoppy as I thought it would be, but pretty good. Added the dry hops to the keg.
06/01/2021 esheppy
Brought the keg to my nephew's graduation party, but didn't end up serving it.
06/02/2021 esheppy
Nice hop flavor accentuated by the yeast. Needed to settle and de-gas after the Dallas trip. Good now. Ava are tied with Vegas after 2. Go Avs 🏒
06/25/2021 esheppy
A little more yeast flavor than I remember from before. Also a little more clear. Nice beer.
07/09/2021 esheppy
Crystal clear now. Hop flavor is great and nicely complimented by the yeast lemon pith esters. Wonderful malt backbone dries out nicely. Really a great pale ale.
07/23/2021 esheppy
Nice and clear. Great hop flavor. Dry. Yeast lemon zest flavor.
Comments:
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