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MoMo Summer Ale

154 calories 16.3 g 330 ml
Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 55% (brew house)
Source: The Green Man
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created Sunday January 7th 2018
1.050
1.013
4.8%
53.4
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,900 g United Kingdom - Maris Otter Pale1900 g Maris Otter Pale 38 3.75 95%
100 g Rolled Oats100 g Rolled Oats 33 2.2 5%
2,000 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Mosaic3 g Mosaic Hops Pellet 12.5 First Wort 0 min 13.95 4%
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Boil 10 min 18.39 16%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 5 min 21.06 33.3%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Aroma 0 min 13.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 33.3%
75 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2 L 800g Infusion 68 °C 90 min
4 L 1.2kg Infusion 64 °C 90 min
2 L Dunk Sparge Sparge 75 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 65 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar solution in bottling bucket       Amount: 40g in 200mls pre-boiled water       CO2 Level: 2.0 Volumes
 
Notes

7-8g S04 rehydrated at 30c with 200 ml pre-boiled water.
This will be a test of Mosaic hops. The Black IPA I did with Mosaic had a strange aroma. This will ale will confirm for me whether Mosaic is one to use, or avoid.
As you may have noticed this is a SMaSH Pale Ale designed for summer drinking, so it should be light, crisp and not too strong with good citrusy hop aroma and flavour.
The Oats are rolled and are for mouthfeel and head retention mainly.
The mash and boil went according to plan. The oats were soaked a little before hand. There was a mash out and a dunk sparge.
I only made 7 litres in the end. Again efficiency is pretty poor.
The yeast started to get going in only about six hours. Three weeks in Primary and further 3 days dry hopping.
Bottled today. FG was bang on 1.013, perfect. FG sample tasted fantastic. Massive grapefruit citrud taste hit, nice full bodied mouthfeel too. Can't wait to crack one open in about a week.

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  • Public: Yup, Shared
  • Last Updated: 2018-03-28 09:27 UTC
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