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Shoddy IPA

Brewed: 09/10/2023   Kegged: 09/17/2023

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 


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
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.

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    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
09/07/2023 esheppy
Bought ingredients at Tom's. Brewing Sunday (probably)
09/10/2023 esheppy
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.
09/11/2023 esheppy
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.
09/11/2023 esheppy
1st round of dry hop is in there.
09/17/2023 esheppy
Kegged. 1.010 FG. Great hop flavor. Certainly hazy. Chilling now.
09/19/2023 esheppy
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.
09/21/2023 esheppy
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?
09/28/2023 esheppy
Wonderful hop flavor and aroma. I think this is the only beer I've ever wanted to keep hazy. So far I'm successful.
10/04/2023 esheppy
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.
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