Mosaic Ryot - Beer Recipe - Brewer's Friend

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Mosaic Ryot

198 calories 19.8 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: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Linus Oliver
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Friday September 13th 2013
1.060
1.014
6.0%
43.6
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 lb American - Pale 2-Row7.7 lb Pale 2-Row 37 1.8 60.6%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 23.6%
1.20 lb American - Rye1.2 lb Rye 38 3.5 9.4%
0.80 lb American - Carapils (Dextrine Malt)0.8 lb Carapils (Dextrine Malt) 33 1.8 6.3%
12.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11 Boil 60 min 20.12 12.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11 Boil 30 min 15.46 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11 Boil 5 min 8.02 25%
2 oz Mosaic2 oz Mosaic Hops Pellet 11 Dry Hop 8 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 10-12 PSI for 3 days      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Using filtered tap water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Single step mash Infusion -- 155 °F 60 min
4 gal Sparge -- 170 °F 40 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 4.76 19.1  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

updated and re-named version of my Rye Pale Ale Ferment at 62-65 degrees for 5-7 days and then rack,dry-hop,and let sit in secondary for 2 weeks at 68-70 degrees.

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  • Last Updated: 2014-02-20 13:28 UTC