db Mosaic Pale Ale - Beer Recipe - Brewer's Friend

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db Mosaic Pale Ale

163 calories 14.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday December 1st 2018
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OG: 1.044 FG: 1.010 ABV: 4.4% IBU: 24

1.050
1.009
5.4%
25.4
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale Ale7.5 lb Pale Ale 37 3.5 75%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 10%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.6 Boil 60 min 16.99 25%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.6 Boil 15 min 8.43 25%
2 oz Mosaic LupuLN22 oz Mosaic LupuLN2 Hops Lupulin Pellet 22 Dry Hop 5 days 50%
4 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
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
6.5 gal Then raise to 170F Infusion -- 152 °F 60 min
1 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
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: 8 32
Equipment Profile Used: System Default
 
Notes

Heat 6.5 gallons to 152 F.
Slowly pour in grains stirring constantly as you pour.
Wait 60 mins. You can slowly recirculate wort through grain during this time.
At 15-20 mins left, heat 1-1.5 gallons of water to 170F.
Raise grain out to drain.
Once draining slows, pour 170F water over grains and let
drain. What you want to do is pour until you have about 6 gallons
in your Brewers Edge. (may need a flash light)
Bring this volume up to a boil. Once it come to a boil, Add the oz of Mt Hood to boil and start a 60 min timer.
When your timer gets to 15 min. Add another 1oz of Mt Hood and put your wort chiller into boil (this will sterilize it!) and hook up your hose.
At mins, turn off burners and turn on hose to chill. You can also circulate at this point also to chill faster.
Once wort gets to 70-75F, drain into sanitized bucket (make sure spigot is off) to ferment.
Sprinkle yeast on top, wait 15 mins and with a sanitized spoon, stir in. Put lid on, making sure it snaps down completely! Add airlock and fill up to lines with sanitizer. Ferment at room temp. for 3 days and add the 2oz of Mosaic. Wait 5 days and siphon into carboy. Wait till clear and bottle.

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  • Last Updated: 2020-04-02 21:28 UTC