Subscriber Exclusive
Recipe: 2nd Shift Brewing Sunny Cat
From 2nd Shift Brewing in St. Louis, this brightly flavored, easygoing hazy IPA—which crushed it in our blind panel reviews—gets its fruit character from citrus-forward hops and a hefty dose of tangerine peel.
All Access Subscribers can download the Beersmith and BeerXML version of this recipe.
Subscribe today.
Courtesy of Steve and Libby Crider, cofounders of 2nd Shift in St. Louis, here is a homebrew-scale recipe for their fruited hazy IPA, which scored a 97 with our blind tasting panel. Named in memory of their late Sunshine Kitty, this beer gets its bright flavors from healthy doses of Citra, Amarillo, and tangerine peel.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.020
IBUs: N/A
ABV: 6%
Make & Drink Better Beer
Subscribe today to access all of the premium brewing content available (including this article). With thousands of reviews, our subscribers call it "the perfect beer magazine" and "worth every penny." Your subscription is protected by a 100% money back guarantee.
Courtesy of Steve and Libby Crider, cofounders of 2nd Shift in St. Louis, here is a homebrew-scale recipe for their fruited hazy IPA, which scored a 97 with our blind tasting panel. Named in memory of their late Sunshine Kitty, this beer gets its bright flavors from healthy doses of Citra, Amarillo, and tangerine peel.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.020
IBUs: N/A
ABV: 6%
[PAYWALL]
MALT/GRAIN BILL
4.8 lb (2.2 kg) Simpsons Golden Promise
4.4 lb (2 kg) white wheat malt
1.9 lb (862 g) flaked oats
HOPS & ADDITIONS SCHEDULE
14 oz (397 g) lactose at 10 minutes
2.6 oz (74 g) Amarillo [9.2% AA] at whirlpool
2.6 oz (74 g) Citra [12% AA] at whirlpool
1.8 oz (51 g) Citra at dry hop on Day 3
1.5 oz (43 g) Amarillo at dry hop on Day 3
1.5 oz (43 g) dried tangerine peel at dry hop on Day 4
YEAST
Fermentis SafAle S-04
DIRECTIONS
Mill the grains and mash at 157°F (69°C) for 20 minutes, then start vorlauf until the wort runs clear. Lauter and sparge as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, briefly turning off the heat to add and stir in the lactose with 10 minutes remaining. After the boil, whirlpool until the wort has dropped to 170°F (77°C), then add whirlpool hops for 30 minutes. Chill to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66°F (19°C), adding dry hops on Day 3 and tangerine peel on Day 4. On Day 9, crash to 36°F (2°C) and condition for 5 days before packaging and carbonating to 2.4 volumes.
