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.
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.
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.
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