SMoSh (Summer Mosaic Sesh) - Beer Recipe - Brewer's Friend

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SMoSh (Summer Mosaic Sesh)

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Tuesday March 24th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 81.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 9.1%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.5%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Leaf/Whole 12 Boil 60 min 9.43 3.4%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12 Boil 5 min 7.52 13.8%
1 oz Zeus1 oz Zeus Hops Pellet 16 Whirlpool at 185 °F 20 min 7.59 13.8%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12 Whirlpool at 185 °F 20 min 14.23 34.5%
1 oz Zeus1 oz Zeus Hops Pellet 16.7 Whirlpool at 165 °F 10 min 7.5 13.8%
1.50 oz Mosaic1.5 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 165 °F 0 min 8.43 20.7%
7.25 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains (equipment estimates 3.59 g | 14.4 qt) 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.73 2.9  
Going into fermentor 6 24  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Brewed 4/12/20. First batch sparge at 163 F with 13.75 L of H2O; note that this seemed to not produce enough run-off, perhaps adsorption rate is higher than 0.1 L/lb? 2 g gypsum.

Second sparge at 185 F, 18 L water of H2O, again not enough run-off, had to add a few liters back to the grain bed to get just shy of 26 L. 2 g gypsum and 1.5 ml lactic acid.

Ferment at 66 - 68 F. Racked to keg on 4/26/20 and dry hopped with 1 oz Simcoe LupulN2, 23.1 and 1 oz Centennial, 8.1

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  • Last Updated: 2020-04-27 20:34 UTC