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Mosaic Cryo SMASH

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

Original Gravity:

1.039

Final Gravity:

1.008

ABV (standard):

4.0%

IBU (tinseth):

39.1

SRM (morey):

4.9

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.80 kg	United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale		38	3.75	100%
3.80 kg / £ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Mosaic LupuLN2 (Lupulin Pellet)	39.12	33.4%
100 g	Mosaic (Pellet) 100 g Mosaic (Pellet) Hops		66.7%
150 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target 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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Public: Yup, Shared
Last Updated: 2018-08-07 08:49 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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