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Mosaic IPA

202 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Mike Simone
No Chill: 10 minute extended hop boil time
Calories: 202 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Thursday July 11th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Muntons - Maris Otter5.5 lb Maris Otter 38 2.3 43.6%
1.75 lb Avangard - Pilsner1.75 lb Pilsner 37.3 1.7 13.9%
8 oz Avangard - Light Munich8 oz Light Munich 37 8 4%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4%
1.25 lb Thomas Fawcett - English Oat Malt1.25 lb English Oat Malt 37 4 9.9%
2.75 lb Briess - Brewers Oat Flakes2.75 lb Brewers Oat Flakes 32.2 2.5 21.8%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) 41 1 3%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.34 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)0.34 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 24.1 Boil 15 min 21.65 4.5%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 11.9 Whirlpool 0 min 17.83 26.2%
2.65 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)2.65 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 3 days 34.7%
2.65 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)2.65 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 3 days 34.7%
7.64 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.94 psi       Temp: 37 °F       CO2 Level: 2.52 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
6 gal Decoction -- 154 °F 40 min
Decoction -- 162 °F 10 min
1.5 gal Sparge -- 171 °F 10 min
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3 qt/lb), your strike volume will exceeds the total water needed for the recipe (7.75 g). Reduce mash thickness to 2.52 qt/lb or increase pre-boil volume to 7.44 g.    
Strike water volume at mash thickness of 3 qt/lb 9.19 36.8  
Mash volume with grains 10.17 40.7  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.08 20.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

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, reduce the heat and stir in the lactose. Then, bring 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)

Dry-Hop:
First dry hop addition is at 30% attenuation (about 1.052).
Second dry hop addition is at about 1.029.
Divide the dry hop total weight evenly between the two additions.

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  • Last Updated: 2019-07-13 05:54 UTC