Fig Mtn Mosaic Pale Ale - Beer Recipe - Brewer's Friend

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Fig Mtn Mosaic Pale Ale

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Figueroa Mountain/CB&B
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday April 2nd 2018
1.053
1.011
5.6%
30.4
5.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 82.6%
8 oz United Kingdom - Cara Malt8 oz Cara Malt 35 17.5 4.3%
8 oz German - Dark Munich8 oz Dark Munich 36 10 4.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 First Wort 0 min 14.43 3.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 10 min 11.4 13.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 1 min 3.4 26.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 1 min 1.17 13.3%
2.75 oz Mosaic2.75 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 36.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 6.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 days
0.50 each Campden Tablet Water Agt Other 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Camas Summer Profile - Ward Labs
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
Infusion -- 150 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Pitch at 66, then let temp free rise to 70 degrees.

Dry hop once beer hits terminal gravity.

Cold crash after 3 day dry hop. Hold at 35-40 degrees for about a week and then package.

Ingredient Notes:

  • Weyermann Munich 2
  • Thomas Fawcett Caramalt
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  • Last Updated: 2019-03-27 04:05 UTC