iPA - 20 - Mosaic Recipe

Recipe Info

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iPA - 20 - Mosaic

by on
All Grain
3.5 Gallon(s)
4 Gallon(s)
10 min
60%
Comments  Brew Sessions (0)
Pitch - T 5/3 Day 3 - End temp F Day 8 - Dry Hop W Day 10 - Swirl F Day 13 - Cold Crash M Day 12 - Keg & Carb T OG 7.6 FG 4.9 Way low OG and efficiency than usual, maybe higher mash temp? Put hops in as I'm heating up the mash, boiled, then let stand so the entire time was 30m. Chilled quick, but rag fell in at 140 degrees, should be fine because it was soaked in sani. 8m heatup, 10m boil, 12m stand, then chill. Pitched low 70s, sprinkle. Very full fermenter. Drank sample at 6 days, was very nice, kind of bitter, full bodied at 1.014 (5.1), not sure of it will get much lower, will wait on dry hops for a couple days. After swirling dry hops, another fermentation started! Hmm... 4.5 at day 11, tastes amazing. Still going, maybe the yeast had issues with that less fermentable wort due to mash temp and the swirling got them going. Taste at kegging was amaze. Insanely low attenuation. Tastes clean.

This recipe was cloned from iPA - 19 - Citra.

Fermentables

% lb fermentable ppg   L   usage  
96% 4.5 Pale Ale - US 37
Mash
4% 0.2 Caramel/Crystal 10 - US 35
10°
Mash
4.7 lb

Hops

oz variety type usage time AA   IBU  
1 Mosaic Pellet Mash 0 minutes 12.7 0.0
3 Mosaic Pellet Boil 10 minutes 12.7 90.0
3 Mosaic Pellet Dry Hop 0 days 12.7 0.0
7 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safale US-05 56%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 156 20 minutes
 

Special Instructions

  1. pH: 5.18, ferm @ 63, packaging pH: 4.41
  2. 5 Gyps, 3 Eps, 2 CaCl, Campden
  3. 30m "hopstand" put hops in during heat up, then chill

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

iPA - 20 - Mosaic
3.50 Gallons Liters
4.00 Gallons Liters  @  10  min
1.030
1.013
4.2° SRM
60%
90.0 IBU (tinseth)
3.03
2.1% ABV
99 per 12oz
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