#010 PINKMAGGIT Brewing Mosaic Mist - Beer Recipe - Brewer's Friend

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#010 PINKMAGGIT Brewing Mosaic Mist

207 calories 21.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Saturday April 29th 2017
1.067
1.017
6.5%
65.2
6.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g German - Pilsner1000 g Pilsner 38 1.6 43.5%
1,000 g United Kingdom - Maris Otter Pale1000 g Maris Otter Pale 38 3.75 43.5%
100 g German - Wheat Malt100 g Wheat Malt 37 2 4.3%
100 g German - Melanoidin100 g Melanoidin 37 25 4.3%
100 g Flaked Oats100 g Flaked Oats 33 2.2 4.3%
2,300 g / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mosaic10 g Mosaic Hops Pellet 11 Boil 60 min 38.79 8.9%
10 g Mosaic10 g Mosaic Hops Pellet 11 Aroma 0 min 8.9%
18 g Mosaic18 g Mosaic Hops Pellet 11 Whirlpool at 71 °C 30 min 26.4 16.1%
18 g Mosaic18 g Mosaic Hops Pellet 11 Dry Hop 3 days 16.1%
56 g Mosaic56 g Mosaic Hops Pellet 11 Dry Hop 7 days 50%
112 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g IrishMoss Fining Boil 10 min.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
¥ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
10 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.6 L) 14.2
Mash volume with grains (equipment estimates 18.1 L) 15.7
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.4 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 7.6
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 7.5
Total: 14.2  
Equipment Profile Used: System Default
 
Notes

5/2 Start
Gypsum 1.0g mash
Crash by Coffee Mill
OG 1.067
Hop Stand at 71C 30min
5/5 Dry Hop in Primary Ferm.
5/11 Dry Hop in Secondary Ferm.
5/17 Bottling FG 1.015
Priming sugar : Force Carbonation

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  • Last Updated: 2018-11-06 08:46 UTC