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Mosaic Cryo SMASH

118 calories 11.1 g 330 ml
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Chris Stevens
Calories: 118 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created Thursday July 5th 2018
1.039
1.008
4.01%
39.12
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 3.75 100%
3.8 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Mosaic LupuLN26 g Mosaic LupuLN2 Hops Lupulin Pellet 22 Boil 60 min 18.83 4%
10 g Mosaic LupuLN210 g Mosaic LupuLN2 Hops Lupulin Pellet 22 Boil 10 min 11.38 6.7%
10 g Mosaic LupuLN210 g Mosaic LupuLN2 Hops Lupulin Pellet 22 Boil 5 min 6.26 6.7%
10 g Mosaic LupuLN210 g Mosaic LupuLN2 Hops Lupulin Pellet 22 Boil 2 min 2.65 6.7%
14 g Mosaic LupuLN214 g Mosaic LupuLN2 Hops Lupulin Pellet 22 Boil 0 min 9.3%
100 g Mosaic100 g Mosaic Hops Pellet 11.5 Dry Hop 3 days 66.7%
150 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 65 °C 60 min
15 L Until 26L is reached Sparge 65 °C 10 min
Starting Mash Thickness: 5.26 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protofloc Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 154 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       Amount: 11 PSI at 4 Degrees C       CO2 Level: 2.5 Volumes
 
Target Water Profile
userwaterprofile-7910
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 5 7 11 30
Gypsum: 3.4g mash, 2.6g sparge
Calcium Chloride: 1.8g mash, 1.4g sparge
Epsom salt: 2.0g mash, 1.5g sparge
baking soda: 1g mash

0.5ml lactic acid in sparge
Mash Chemistry and Brewing Water Calculator
 
Notes

dry hop in primary, rack to keg and force carb

Mash PH approx. 5.3

Pre boil gravity 9.2
Post boil gravity 10.8
Final gravity 6.2


Quite thin tasting, definitely needs some torrified wheat to boost body and head retention

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-07 08:49 UTC
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