Mosaic Single Hop IPA:
For our first experiment with the newly-formed LAB (Lafayette Area Brewers) Homebrew Club, we are focusing on brewing a bunch of single-hop IPAs to help develop our sensory analysis around hops and hop aroma/flavor. For my IPA, Ive decided to use the new-ish Mosaic Hop. It's a daughter of Simcoe and Nugget and promises Simcoe's piney goodness mixed with the citrus and tropical fruit typical of Northwest hops. It should be a good experiment!!
| Brewing Steps: Single Hop IPA -
Mosaic |
| American Amber
Ale |
| Type: All Grain |
Date: 3/15/2014 |
| Batch Size (fermenter): 10.00 gal |
Brewer: Jim Parker |
| Boil Size: 13.44 gal |
Asst Brewer: |
| Boil Time: 90 min |
Equipment: Stainless Kegs (10 Gal/37.8 L) - All
Grain |
| Final Bottling Volume: 9.25 gal |
Brewhouse Efficiency: 72.00 |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
|
Prepare for
Brewing
|
| |
|
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Clean and Prepare Brewing Equipment |
| |
Total Water Needed: 17.44 gal |
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|
|
Mash or Steep
Grains
|
| |
Mash Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 20 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
76.9 % |
| 3 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
11.5 % |
| 1 lbs 8.0 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
5.8 % |
| 8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
1.9 % |
|
| |
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 35.25 qt of water at 162.9 F |
150.0 F |
75 min |
|
| |
Fly sparge with 8.63 gal water at 168.0 F |
|
Boil Wort
|
| |
Add water to achieve boil volume of 13.44
gal |
| |
Estimated pre-boil gravity is 1.058 SG |
| |
Boil Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
5 |
3.8 % |
| 1.00 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
6 |
32.4 IBUs |
| 3.00 oz |
Mosaic (HBC 369) [12.00 %] - Boil 20.0 min |
Hop |
7 |
26.1 IBUs |
| 2.00 oz |
Mosaic (HBC 369) [12.00 %] - Boil 10.0 min |
Hop |
8 |
10.4 IBUs |
|
| |
|
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Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity:
1.070 SG |
|
Cool and Prepare
Fermentation
|
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Cool wort to fermentation temperature |
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Transfer wort to fermenter |
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Add water to achieve final volume of 10.00 gal |
| |
|
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Measure Actual Original Gravity _______ (Target: 1.070
SG) |
| |
Measure Actual Batch Volume _______ (Target: 10.00
gal) |
| Fermentation |
| |
3/15/2014 - Primary Fermentation (4.00 days at 67.0 F
ending at 67.0 F) |
| |
3/19/2014 - Secondary Fermentation (10.00 days at 67.0 F ending
at 67.0 F) |
| |
|
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Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 2.00 oz |
Mosaic (HBC 369) [12.00 %] - Dry Hop 7.0 Days |
Hop |
9 |
0.0 IBUs |
|
| |
Measure Final Gravity: _________ (Estimate: 1.013 SG) |
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Date Bottled/Kegged: 3/29/2014 - Carbonation: Bottle with 7.27
oz Corn Sugar |
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Age beer for 30.00 days at 65.0 F |
| |
4/28/2014 - Drink and enjoy! |
| Notes |
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