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Mosaic honey ale

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.38 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Post Boil Gravity: 14.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12L)
Carbs: 22.2 g (Per 12L)

Created: Thursday November 23rd 2023

Original Gravity:

14.9 °P

Final Gravity:

4.3 °P

ABV (standard):

5.8%

IBU (tinseth):

54.0

SRM (morey):

13.8

Mash pH

5.3

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.40 kg	United Kingdom - Maris Otter Pale3.4 kg Maris Otter Pale	38	3.75	48%
1.70 kg	American - Red Wheat1.7 kg Red Wheat	38	2.5	24%
0.56 kg	Weyermann - CaraRye0.56 kg CaraRye	33	75	7.9%
0.29 kg	German - Carapils0.29 kg Carapils	35	1.3	4.1%
0.56 kg	Honey0.56 kg Honey	35	2	7.9%
0.14 kg	Special B0.14 kg Special B	34	115	2%
0.14 kg	Crisp Malting - Flaked Torrefied Maize0.14 kg Flaked Torrefied Maize	36.8	0.66	2%
0.29 kg	Rice Hulls0.29 kg Rice Hulls	0	0	4.1%
7.08 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Mosaic35 g Mosaic Hops	Pellet	12.5	Boil	60 min	45.02	14.2%
35 g	Mosaic35 g Mosaic Hops	Pellet	12.5	Boil	5 min	8.98	14.2%
70 g	Mosaic70 g Mosaic Hops	Pellet	12.5	Boil	0 min		28.4%
106.25 g	Mosaic106.25 g Mosaic Hops	Pellet	12.5	Dry Hop	0 days		43.1%
246.25 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
246.25 g	Mosaic (Pellet) 246.25 g Mosaic (Pellet) Hops		54	99.9%
246.25 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22.8 L		Strike	67 °C	67 °C	60 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 67 °C

Other Ingredients

Amount	Name	Type	Use	Time
6.25 ml	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3.75 g	Epsom Salt	Water Agt	Mash	1 hr.
13.75 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1.25 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 131 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 194 g Temp: 20 °C CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

ferment at 20'C
primary 7-10 days. bottle conditioning 3 weeks upwards

on 50 l RO water add 11 gr gypsum, 3 gr epsom salt, 5 ml calcium chloride, 2 gr baking soda, and 5.5 ml lactic acid 80% concentration

it should get you Ca - 87.3, Mg - 5.9, Na - 10.9, Cl - 63.9, So - 146.1

predicted mash PH 5.47

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-03-20 09:04 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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