2018-03-08 Please Don't Stop the Mosaic Pale ale

All Grain Recipe

Submitted By: jskaggs (Shared)
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Brewer: Jeff Skaggs
Batch Size: 5.50 galStyle: American Pale Ale (18B)
Boil Size: 7.76 galStyle Guide: BJCP 2015
Color: 4.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 37.1 IBUsBoil Time: 90 min
Est OG: 1.053 (13.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs Barke Pilsner (2 Row) Ger (2.0 SRM) Grain 1
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
8.00 oz Vienna Malt (3.5 SRM) Grain 5
0.35 oz Citra [12.2%] - Boil 30 min Hops 6
0.35 oz Mosaic [10.5%] - Boil 30 min Hops 7
0.65 oz Citra [12.2%] - Boil 10 min Hops 8
0.65 oz Mosaic [10.5%] - Boil 10 min Hops 9
1.00 oz Citra [12.2%] - Boil 0 min Hops 10
1.00 oz Mosaic [10.5%] - Boil 0 min Hops 11
1.00 oz Nelson Sauvin [12.2%] - Boil 0 min Hops 12
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
1.00 oz Citra [12.2%] - Dry Hop 0 days Hops 14
1.00 oz Mosaic [10.5%] - Dry Hop 0 days Hops 15
1.00 oz Nelson Sauvin [12.2%] - Dry Hop 0 days Hops 16

Notes

Thursday 3/8/18 Water mill express RO water mash: Gypsum 2.24g, CaCl2 0.96, 1.3ml 88% lactic acid mash 3.25gal, heated to 166.7F, doughed in via underlet. let stabilize after stir, mash temp 149F. Mash 60minutes ph5.5 near end of mash 6 gallon sparge water, guypsum 4.2, CaCL2 1.8g, 0.6ml lactic. Heated to 180 after runof of first runnings into kettle with new Trub trapper installed (under 2 gal), batch sparged and collected after vourlof with pump 7.75gal @ 1.040 Boiled as above. at flamout, turned off flame and whirlpooled with just pump for about 3 minutes, then connected chiller and resumed whirlpool to sanitize chiller at about 200F for 5 minutes. Using recirc ice bath, chilled to target of 180. Overshot a bit to 170. added whirl hops (1 oz each of mosaic, nelson and citra). Let whirlpool for 30mintues. Temp at finish was about 145F. Turned off pump and let settle. THen ran off with chiller ice bath water in one pass. Chlled at about 60F. Collected ~5.25gal of wort into BB2 OG 1.052 Rehydrated 1 pack US05 in 100ml boiled RO water after allowing to cool. After rehydrating, took about 500ml of wort from fermenter and let sit for about 1-2 hours then, Pitched at 9pm 65F, Set to ferment at 67F Friday 12pm 3/9/18 there is airlock activity.

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