Mosaic Hop Burst - Beer Recipe - Brewer's Friend

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Mosaic Hop Burst

180 calories 16.7 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday November 22nd 2022
1.055
1.011
5.7%
69.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.58 lb Liquid Malt Extract - Pilsen7.58 lb Liquid Malt Extract - Pilsen 35 2 83.5%
7.58 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb Munich - Light 10L1.5 lb Munich - Light 10L 33 10 16.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Leaf/Whole 11.5 Boil 60 min 23.05 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 12.04 12.5%
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Leaf/Whole 11.5 Boil 15 min 11.44 12.5%
1.50 oz Yakima Valley Hops - Mosaic1.5 oz Mosaic Hops Leaf/Whole 11.5 Whirlpool 4 min 11.75 18.8%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool 4 min 11.24 18.8%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 12.5%
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Leaf/Whole 11.5 Dry Hop 5 days 12.5%
8 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.77 g | 27.1 qt) 2.54 10.2  
Mash volume with grains (equipment estimates 6.77 g | 27.1 qt) 2.66 10.7  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.64 2.6  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.54 10.2
Equipment Profile Used: System Default
 
Notes

• Add cracked grain in a steeping bag to 2 gals of cold water and bring to a boil.
• When boiling starts, remove the grain and shut off the heat.
• Add malt extract and sugar, then stir until fully dissolved.
• Return to heat and boil for 5 minutes, then add the boiling hops. (1 oz Mosaic) • Continue boiling for 45 mins then add 1 oz of Mosaic hops.
• Continue to boil for 5 mins then add 1 oz of Citra hops.
• Continue to boil for 5 mins then add 1 oz of Mosaic hops.
• Continue to boil for 4 mins then add 1.5 oz of Mosaic hops.
• Continue to boil for 4 mins then add 1.5 oz of Citra hops.
• Continue to boil for 1 mins.
• Fill your fermenter with 2 gals of cold water(40o).
• Remove and rinse(sparge) the hops with 1 quart of cold water into the fermenter. • Add the wort to the fermenter with cold water to make 5 gals.
• Add yeast when the temp reaches 70o. Aerate the wort(shaking works well).
• Ferment at 65o to 70o for 1 week.
• Rack to a secondary fermenter.
• Add 1 oz Mosaic hops for dry hopping or if kegging, dry hop in the keg.
• Let it age 1 week, strain out the hops then bottle or keg.

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  • Last Updated: 2022-11-27 16:22 UTC