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Mosaic Single Hop Dry Hop Ale

170 calories 19.9 g 12 oz
Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.172 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Falling Sky Fermentation Supply Shop - Eugene, OR
Calories: 170 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created Sunday October 20th 2013
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Pilsen7 lb Liquid Malt Extract - Pilsen 35 2 87.5%
7 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 12.5%
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Boil 60 min 28.99 40%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Boil 10 min 10.51 40%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop 0 days 20%
5 oz / 0.00
Wyeast - West Yorkshire 1469
1 Each
Attenuation (avg):
Optimum Temp:
64 - 72 °F
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220

This was a crazy-tasty beer. Simple and quick for the beginner but a truly delicious beer. I found that my friends and family all loved it from the beer-snobs to the light beer drinkers. A real crowd pleaser!

Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160°F water for 30 minutes. Remove and sparge into the boil kettle. With the heat off, add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil has been achieved, add hops according to the schedule and any other additives when listed. After the boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller help to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80°F, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. (also consider Wyeast 1056 American Ale, 1450 Denny's Favorite Ale Yeast or Dry Fermentis Safale US 05) Add 1 oz Dry Hop Mosaic Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition again and enjoy!

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-10-20 20:05 UTC
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