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Mosaic pale lite

119.03 calories 13.77 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Saturday January 17th 2015
1.036
1.011
3.24%
40.66
5.66
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg United Kingdom - Maris Otter Pale1.25 kg Maris Otter Pale 38 3.75 80%
156.25 g United Kingdom - Munich156.25 g Munich 37 6 10%
156.25 g United Kingdom - Cara Malt156.25 g Cara Malt 35 17.5 10%
1.56 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Leaf/Whole 17.3 Boil 60 min 33.49 12.3%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 13 Boil 5 min 7.17 17.5%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 13 Boil 0 min 17.5%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 13 Whirlpool at 80 °C 0 min 26.3%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 13 Whirlpool at 60 °C 0 min 26.3%
57 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
90 mins at high temp requires no mashout Infusion 71 °C 60 min
Starting Mash Thickness: 6 L/kg
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Notes

A low ABV pale ale with the big flavour and body of a much stronger hoppy pale ale.

The high mash temperature is intended to build body and keep the final gravity high by reducing attenuation 8-10%. Aiming for final gravity of about 1.011. Caramalt & Munich for extra flavour and character. High hop levels for such a low ABV beer should be balanced by the high end gravity.

Lots of Mosaic hops used at end of boil and during the chill after the temp drops below 80 Celsius to maximize extraction of hop aroma compounds, especially linalook.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-18 10:44 UTC
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