Mosaic Red - Beer Recipe - Brewer's Friend

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Mosaic Red

220 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday June 15th 2016
1.067
1.013
7.1%
93.2
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 75.9%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 6.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.9%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.4%
1 lb German - CaraRed1 lb CaraRed 34 20 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Boil 60 min 40.51 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Boil 20 min 24.54 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Boil 15 min 20.1 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Boil 5 min 8.08 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Boil 0 min 12.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 11.3 Dry Hop 5 days 37.5%
8 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.25 g | 37 qt) 10.06 40.3  
Mash volume with grains (equipment estimates 10.41 g | 41.6 qt) 11.22 44.9  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

June 17
1 oz at 60 20 15 5 and 35 min at 120°-100° stand

6 lbs dme 60 min
6 gal pre boil

  • 3lbs steeping grains absorption
    • .5 gal water
      Mosaic AA 11.3. BA 3.2

      +1lbs dme + 1 gal side kettle added to boil at 20 min

      5.5 gal into fermenter
      1.065@96=1.070
      Added more wort and squeezed hop bags
      1.070@84=1.073 OG

      Pitched 2 11.5g us05 at 84°
      Fermented started June 18 67°

      June 27 0130 1.012 @ 65° = 1.012
      8.01 ABV
      Add 3 oz dry hops

      03 July removed dry hops after 7 days
      gravity 1.015@44°=1.014 ?
      heated 2/3 cup water and 1tsp gelatin and added
      ferm chamber set at 42° range 41°-43°
      wort temp 44°
      aroma and taste is awesome
      not very "red"
      temp control set at 33°

      09jul16
      5.0 oz of priming sugar
      FG 1.011@65°=1.011 = ABV=8.14%
      bottled 45 12oz bottles

      03aug16
      Mighty fine tasting, perhaps my best work yet!
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  • Last Updated: 2018-06-09 04:30 UTC