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Mosaic Bruty!

164 calories 14 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created Monday November 5th 2018
1.054
1.009
5.9%
50.94
3.22
5.74
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 kg American - Pilsner3.625 kg Pilsner 37 1.8 79.9%
455 g Flaked Corn455 g Flaked Corn 40 0.5 10%
455 g Flaked Rice455 g Flaked Rice 40 0.5 10%
4.54 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 oz Mosaic0.17 oz Mosaic Hops Pellet 12.5 Boil 15 min 4.31 1.7%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 46.63 24.6%
7.50 oz Mosaic7.5 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 73.7%
10.17 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17.2 L Infusion 62 °C 60 min
12 L Sparge 65 °C --
Starting Mash Thickness: 3.8 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.65 ml Ultra Ferm Other Mash 30 min.
4 g Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 127 B cells required
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

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.054
FG: 0
IBUs: 25
ABV: 7% ABV

MALT/GRAIN BILL
8 lb Pilsner malt
1 lb flaked corn
1 lb flaked rice

HOPS AND ADDITIONS SCHEDULE
.17 oz Mosaic [12.25% AA] at 15 minutes
2.5 oz Mosaic [12.25% AA] at Whirlpool
7.5 oz Mosaic [12.25% AA] at Dry Hop

YEAST
Neutral Ale yeast
.65 ml Amyloglucosidase

DIRECTIONS AND BREWER'S NOTES
Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."

"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."

"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want."

"The enzyme will denature in the boil, but it's already done its work."

"That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation."

Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-05 03:21 UTC
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