Mosaic IPA Partial Mash - Beer Recipe - Brewer's Friend

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Mosaic IPA Partial Mash

206 calories 18.1 g 0.440 L
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 206 calories (Per 0.440L)
Carbs: 18.1 g (Per 0.440L)
Created: Friday March 31st 2023
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OG: 1.060 FG: 1.010 ABV: 6.5% IBU: 72

1.051
1.009
5.6%
63.7
18.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.50 kg Simpsons - Crystal T500.5 kg Crystal T50 34 131.93 12.7%
0.25 kg Weyermann - Pale Wheat0.25 kg Pale Wheat 36 3.84 6.3%
1.50 kg Weyermann - Pale Ale1.5 kg Pale Ale 39 4.64 38%
1.70 kg Black Rock - Light Malt Extract1.7 kg Light Malt Extract - (late boil kettle addition) 36 5.97 43%
3.95 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g African Queen25 g African Queen Hops Pellet 12.2 Boil 60 min 49.3 25%
20 g Mosaic20 g Mosaic Hops Pellet 12.3 Boil 10 min 14.42 20%
30 g Mosaic30 g Mosaic Hops Pellet 12.3 Dry Hop Day 4 30%
25 g African Queen25 g African Queen Hops Pellet 12.2 Dry Hop Day 4 25%
100 g / R 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 139.6 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Mash In Strike 67 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 27 L) 25.8
Mash volume with grains (equipment estimates 27 L) 27.2
Grain absorption losses (steeping) -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 23.5
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20 L) 20.5
Going into fermentor (equipment estimates 20.5 L) 20
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: 25.8  
Equipment Profile Used: System Default
 
Notes
  1. Prepare 6 L of water and heat to 67 C. Once ready add your steeping grains and mash for 1 hour (maintaining 65-67 C) Do this by placing a lid on the pot, at the end of the hour raise the temperature to 75 C and hold for 10 minutes. Then strain the liquid through a sieve into pot and boil for 30 minutes.

  2. In a separate pot add 1 litre of water and bring to the boil (hold the boil for 30 minutes.

  3. Add 25g of African Queen Hops to the water for the full 30 minute boil.

  4. Add 20 g of the Mosaic hop after 20 minutes of boiling (10 minutes in the boil).

  5. Strain the hop water though a sieve into the wort you produced from steeping the grains.

  6. Add the contents of the Black Rock Pale Ale Can to your sanitised fermenter.

  7. Add the wort produced from the steeped grains and the hop water to the fermenter.

  8. Mix everything together well and then top up the fermenter with cold water to 20L, take a hydrometer reading at this point and record the figure for later.

  9. Check the temperature is below 25 C, if so you can add the Verdant IPA yeast to the mixture.

  10. Place the lid of the fermenter on firmly and insert the airlock using sanitiser or sterile water or vodka in the airlock.

  11. On day 4 of fermentation add your remaining Mosaic and Arfican Queen hops to a sanitised hop sock and drop it into the fermenter.

  12. After 7 days from the start of fermentation, check again with the hydrometer to establish if primary fermentation is complete, if you have the same reading for two days in a row primary fermentation should be complete. If so you can go ahead and bottle the batch.

  13. Bottle as normal using your priming method of choice.
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  • Last Updated: 2023-04-01 08:26 UTC