Mosaic/Amarillo MG Brux3 IPA - Beer Recipe - Brewer's Friend

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Mosaic/Amarillo MG Brux3 IPA

212 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Jim
Calories: 212 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday November 29th 2018
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OG: 1.075 FG: 1.015 ABV: 7.9% IBU: 78

1.065
1.009
7.4%
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9.7
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb US - Mecca Grade Lamonta Pale 25 lb Mecca Grade Lamonta Pale 37 2.8 94.3%
1.50 lb US - Mecca Grade Vanora1.5 lb Mecca Grade Vanora 36 6 5.7%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 13.7 Boil 20 min 12.41 5%
1 oz Amarillo1 oz Amarillo Hops Pellet 9 Boil 20 min 8.15 5%
3 oz Mosaic3 oz Mosaic Hops Pellet 13.7 Boil 10 min 22.29 15%
3 oz Amarillo3 oz Amarillo Hops Pellet 9 Boil 10 min 14.64 15%
3 oz Mosaic3 oz Mosaic Hops Pellet 13.7 Whirlpool at 180 °F 20 min 5.13 15%
3 oz Amarillo3 oz Amarillo Hops Pellet 9 Whirlpool at 180 °F 20 min 3.37 15%
2 oz Citra2 oz Citra Hops Pellet 13.1 Dry Hop 5 days 10%
2 oz Amarillo2 oz Amarillo Hops Pellet 9 Dry Hop 5 days 10%
2 oz Mosaic2 oz Mosaic Hops Pellet 13.7 Dry Hop 5 days 10%
20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
2.10 g Epsom Salt Water Agt Sparge 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
4.60 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 542 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Ideal Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 49 260 0
Mash: 10.25 gal (1.25qt/lb)
Sparge: 3.65 gal

Mash: 13g Gypsum, 3g CaCl2, 6g Epsom
Sparge: 4.6g Gypsum, 1.1g CaCl2, 2.1g Epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Temperature -- 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.8 gal (55.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.8 gal (7.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.28 33.1  
Mash volume with grains 10.4 41.6  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume 9.18 36.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.8 g | 55.2 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 12.1 g | 48.4 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Estimated amount in fermentor 11.78 47.1  
Total: 17.46 69.9
Equipment Profile Used: System Default
 
Notes

Bretty IPA using Mosaic & Amarillo, DH with Citra using Mecca Grade malts.

Pitch and ferment at 68, raise to 72 after 3 days.

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  • Last Updated: 2025-04-24 00:40 UTC