1.Day or two before brew day get yeast starter going.
2.Bring 2 gal water to 160° put in the grains and hold temp to 150°-160° for 25mins. While the grains are steeping heat 1 gal of water to 160° in a separate pot. At the end of the steep put grain in a strainer and rinse with the heated water.
3.Turn heat back on and add Dr Pepper, LME and DME. Add water to bring volume up to 6 gal.
4.Bring back up to a boil (this is time A____:____).
5.After 15min at (A plus :15 ____:____) add .5 oz Mosaic
6.Continue boiling till (A plus :50 ____:____) Add .5 oz Mosaic, 1 lb Corn Sugar, 2 tsp yeast Nutrient and 1 tsp Iriss Moss
7.At (A plus :60 ____:____) turn off heat and add in the last .5 oz of Mosaic and steep 10 min.
8.Cool temp to 70°. Take gravity reading (B-_____/OG-_______), pitch yeast at (____:____) and aerate.
This has been in the bottle 2 months as of this review. 12oz bottle poured into a Shaker at 47° Color is a bright amber with good carbonation and a rocky off white head. Aroma is caramel sweet with a fruity back note. It has a medium body with a creamy mouth feel. Flavor is a bit funky with a sweetness that gives tropical notes with toffee, but then orange or tangerine comes in and this doesn't meld right. In the aftertaste the tangerine stands out a bit more with a mild bitterness. Overall not the best mix, next time I'll use a hop that gives basic hop spice rather than the tropical of the Mosaic and a Belgian yeast for more dark fruit esters.
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