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Maris Otter Mosaic SMaSH

Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.4 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Thursday April 2nd 2020

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.4%

IBU (tinseth):

51.7

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.25 lb	Crisp Malting - Finest Maris Otter4.25 lb Finest Maris Otter		38	3	100%
4.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	11.8	Boil	45 min	35.87	20%
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	11.8	Boil	10 min	14.17	20%
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	11.8	Boil	1 min	1.69	20%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	11.8	Dry Hop	3 days		40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Mosaic (Pellet)		51.73	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	152 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.70 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
5.70 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

White Labs - San Diego Super Yeast WLP090

Amount:	1 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 40 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	9	23	100	200	0
Mash Chemistry and Brewing Water Calculator

Notes

Used brita-filtered Westminster, CO tap water, and built up to the required water profile.

The last hop addition at 1 min was left steeping in the kettle for 10 minutes before the wort was cooled.

Beer was dry hopped right after the fourth day completed.

Beer was dryhopped for three full days before cold-crashing.

Using 0.5 oz/gal seems to be the perfect amount.

First pour is very good, and very hazy (no Whirlfloc or gelatin used to minimize oxygen exposure). The beer looks identical to a NEIPA, and has strong tropical fruit aroma and flavor. It's really smooth, and well-balanced, with no hop bite or harsh bitterness. I think the NEIPA-ish quality is more from the dry hops not being well-contained in the bag than anything else. Some Whirlfloc in the boil next time will help clear things up too.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-04-15 22:17 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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