Mosaic Tart IPA - Beer Recipe - Brewer's Friend

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Mosaic Tart IPA

181 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Espen Aasen
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Tuesday September 4th 2018
1.059
1.014
6.0%
4.2
8.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 kg American - Pale Ale2.9 kg Pale Ale 37 3.5 74.4%
0.10 kg Finland - Wheat Malt0.1 kg Wheat Malt 38 2 2.6%
0.40 kg American - Munich - Light 10L0.4 kg Munich - Light 10L 33 10 10.3%
0.10 kg Finland - Melanoid Malt0.1 kg Melanoid Malt 35 27 2.6%
0.30 kg German - CaraRed0.3 kg CaraRed 34 20 7.7%
0.10 kg German - CaraHell0.1 kg CaraHell 34 11 2.6%
3.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Whirlpool at 85 °C 0 min 4.17 4.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 43.5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 43.5%
10 g Citra10 g Citra Hops Pellet 11 Dry Hop 7 days 8.7%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Sparge -- 66 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.8
Mash volume with grains 12.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 15.8 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 20
Boil off losses -5.7
Post boil Volume 15
Hops absorption losses (whirlpool, hop stand) -0
Going into fermentor 15
Total: 24.8  
Equipment Profile Used: System Default
 
Notes

After mashing, bring to boil. Chill to 40 deg C.
Lactol to pH=4,5.
Pitch 3 dl Biola
Flush CO2 in headspace and cover the wort with gladpack.
Let it sit until ph=3,5.
Boil 60 min and add 0min hops.
Chill to 20 deg C and pitch yeast.
After 4 days, add hops
Last dry hop: 2 days in fermentor in normal temp, and 2 days during CC - 4 days in total.

Brewday was ok. The store only had Biola with blueberry taste, wich was my first mistake. The taste and aroma never never went away, so for next time use clean Lactobacillus. Second mistake was that I boiled it to soon. Stoped at pH=3,7. This was because I had to leave for work.
Had two rounds of dry hopping, first one in a filter for 4 days and second directly in the vessel.
Temperature under fermentation was a little bit low, 16-17 degC.
CC for two days and kegged it (Closed System)
Will post a picture of the beer one day.

Next time:

  • Use for example WLP 672
  • Ph further down. (3,4-3,5)
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  • Last Updated: 2018-10-23 12:41 UTC