30 - Neon God - Mosaic Variant (Clone) - Beer Recipe - Brewer's Friend

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30 - Neon God - Mosaic Variant (Clone)

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Friday June 23rd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 64.5%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 25.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.5%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12.3 Boil 30 min 32.29 7.1%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 24.9 Dry Hop 0 days 7.1%
1 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23.9 Dry Hop 2 days 7.1%
7 oz Mosaic7 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 50%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.1 Boil 15 min 20.51 7.1%
3 oz Citra3 oz Citra Hops Pellet 12.3 Whirlpool 0 min 25.13 21.4%
14 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.22 psi       Temp: 35 °F       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.84 gal Strike 164.7 °F 153 °F 60 min
2 gal Repeat until 7 gal collected Batch Sparge 153 °F 153 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

Based on recipe details shared by Aaron at New Anthem Project in Wilmington, NC.

------------------

GRAINS
LOW COLOR AMERICAN TWO ROW OR PILS (WE USE CANADA PILS) - 64.4%
FLAKED OATS - 21.5%
FLAKED WHEAT - 3.9%
ACID MALT TO GET MASH PH <5.2 (WE AIM FOR BOIL PH OF 5 OR SLIGHTLY LOWER)

IN OUR WATER WE USE RIGHT AROUND 3.9-4% ACID
IF YOU NEED LESS, BACK FILL WITH BASE

HOPPING
4 OUNCE CITRA T90 AT WHIRLPOOL (~170f)
WE USE SOME CITRA INCOGNITO AT THE VERY END OF WHILRPOOL, EQUIVLAENT OF A 2 OUNCE CHARGE. EITHER THAT OR ADD 2 MORE OUNCES AT ORIGINAL CHARGE

AT END OF FERMENTATION AND AFTER BEER CLEANS UP…
1.3 OUNCES OF CITRA CRYO (OR 2.6 OUNCES OF T 90)

TWO DAYS LATER
1.3 OUNCES OF SIMCOE CRYO (OR 2.6 OUNCES OF T 90)

TWO DAYS LATER
7 OUNCES OF MOSAIC T90

TOTAL CONTACT TIME ON HOPS 6 DAYS, WE ACTUALLY DUMP BOTTOMS EVERY TWO DAYS AFTER ORIGINAL DRY HOP

PRETTY SURE WE’RE STILL SOMEHWERE BETWEEN 5/1 AND 3/1 CHLORIDE TO SULFATE RATIO.

YEAST OPTIONs:
Boddingtons Strain
London 3 wyeast
Omega Oyl-11
Imperial- Juice

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  • Last Updated: 2023-07-23 14:00 UTC