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TrimTab Mosaic Singularity IPA Clone

160 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: https://beerandbrewing.com/trimtab-mosaic-singularity-ipa-recipe/
Calories: 160 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday October 2nd 2020
1.048
1.015
4.3%
16.9
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb American - Pilsner1.75 lb Pilsner 37 1.8 13.9%
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 43.6%
8 oz Viking - Munich Light8 oz Munich Light 28 6 4%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4%
1.25 lb United Kingdom - Malted Naked Oats1.25 lb Malted Naked Oats 33 1.3 9.9%
2.75 lb American - Flaked Oats2.75 lb Flaked Oats 0 0 21.8%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.34 oz Mosaic0.34 oz Mosaic Hops Pellet 12.5 Boil 15 min 8.09 4.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 0 min 8.85 26.5%
2.60 oz Mosaic2.6 oz Mosaic Hops Pellet 12.5 Dry Hop at 66 °F Day 2 34.5%
2.60 oz Mosaic2.6 oz Mosaic Hops Pellet 12.5 Dry Hop at 66 °F Day 4 34.5%
7.54 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
7.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 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
8.5 gal 40 mins 154 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains (equipment estimates 4.31 g | 17.2 qt) 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 4.11 16.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.56 26.2  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.02 0.1  
Going into fermentor 5.5 22  
Total: 7.67 30.7
Equipment Profile Used: System Default
 
Notes

(Note: Water Chemistry is based on my Source Water Profile. YMMV!)

This beer has a big, clean, and chewy grain bill that explodes with hops notes of pineapple, blueberry, and pine resin.

DIRECTIONS:

Mash for 40 minutes at 154°F (68°C), then for 10 minutes at 162°F (72°C). Mash out at 171°F (77°C). Boil for 60 minutes following the hops and additions schedule. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast. Ferment at 66°F (19°C).

We do two dry-hop additions: one at 30 percent attenuation (about 1.048) and then again at about 1.024. We divide the dry-hop total weight evenly between the two additions.

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  • Last Updated: 2020-10-02 19:26 UTC