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Mosaic Ryot

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Linus Oliver
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Friday September 13th 2013

Original Gravity:

1.060

Final Gravity:

1.014

ABV (standard):

6.0%

IBU (tinseth):

43.6

SRM (morey):

8.2

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 62°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.70 lb	American - Pale 2-Row7.7 lb Pale 2-Row	37	1.8	60.6%
3 lb	German - Munich Dark3 lb Munich Dark	37	15.5	23.6%
1.20 lb	American - Rye1.2 lb Rye	38	3.5	9.4%
0.80 lb	American - Carapils (Dextrine Malt)0.8 lb Carapils (Dextrine Malt)	33	1.8	6.3%
12.70 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	11	Boil	60 min	20.12	12.5%
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	11	Boil	30 min	15.46	12.5%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	11	Boil	5 min	8.02	25%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	11	Dry Hop	8 days		50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Mosaic (Pellet)		43.6	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 qt	Single step mash	Infusion	--	155 °F	60 min
4 gal		Sparge	--	170 °F	40 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: CO2 Amount: 10-12 PSI for 3 days

Target Water Profile

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

Notes

updated and re-named version of my Rye Pale Ale Ferment at 62-65 degrees for 5-7 days and then rack,dry-hop,and let sit in secondary for 2 weeks at 68-70 degrees.

Last Updated and Sharing

838

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Brews

Public: Yup, Shared
Last Updated: 2014-02-20 13:28 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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Mosaic Ryot

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