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MOSAIC IPA

227 calories 20 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 3.7 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Post Boil Size: 4 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Ivan
No Chill: 12 minute extended hop boil time
Calories: 227 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Monday April 6th 2020
1.069
1.013
7.37%
69.85
6.03
n/a
148.18
 
Fermentables
Amount Fermentable PPG °L Bill %
800 g Avangard - Pale Ale Malt800 g Pale Ale Malt 39 2 81.6%
180 g Briess - Caramel Malt - 10L180 g Caramel Malt - 10L 35.4 10 18.4%
0.98 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 g Mosaic1.5 g Mosaic Hops Pellet 12.5 First Wort at 80 °C 0 min 16.52 5.4%
2.50 g Mosaic2.5 g Mosaic Hops Pellet 12.5 Boil at 100 °C 60 min 25.99 8.9%
1 g Mosaic1 g Mosaic Hops Pellet 12.5 Boil at 100 °C 45 min 9.89 3.6%
1 g Mosaic1 g Mosaic Hops Pellet 12.5 Boil at 100 °C 30 min 8.96 3.6%
1 g Mosaic1 g Mosaic Hops Pellet 12.5 Boil at 100 °C 15 min 7.27 3.6%
1 g Mosaic1 g Mosaic Hops Pellet 12.5 Whirlpool at 95 °C 0 min 1.22 3.6%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 71.4%
 
Mash Guidelines
Amount Description Type Temp Time
3.5 L Infusion 67 °C 60 min
5 L Strike 77 °C --
Starting Mash Thickness: 0.7 L/kg
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.50 Each
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 18 g       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: Ivan, Method: All Grain, Style: American IPA, ABV 7.37%, IBU 69.85, SRM 6.03, Fermentables: (Pale Ale Malt, Caramel Malt - 10L) Hops: (Mosaic)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-20 20:20 UTC
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