No Chill Mosaic Pale Ale Test #4 (U6)

All Grain Recipe

Submitted By: Gash (Shared)
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Brewer: Gash
Batch Size: 6.34 galStyle: American Pale Ale (18B)
Boil Size: 8.02 galStyle Guide: BJCP 2015
Color: 10.3 SRMEquipment: Robobrew 2018 - GASH
Bitterness: 45.4 IBUsBoil Time: 60 min
Est OG: 1.047 (11.8° P)Mash Profile: Robobrew, Medium Body - GASH
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.31 gal West Melbourne Water 1
6.00 g Calcium Chloride (Mash 60 min) Misc 2
6.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
7.05 oz Rice Hulls (0.0 SRM) Adjunct 5
9 lbs 14.73 oz Gladfield Ale Malt (3.0 SRM) Grain 6
4.94 oz Crystal, Dark (Simpsons) (80.0 SRM) Grain 7
1.76 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 8
0.49 oz Magnum [12.0%] - Boil 60 min Hops 9
1.41 oz Mosaic (HBC 369) [11.0%] - Boil 5 min Hops 10
1 pkgs Abbaye Belgian (Lallemand/Danstar #-) Yeast 11
1.41 oz Mosaic (HBC 369) [12.2%] - Dry Hop 7 days Hops 12
1.41 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 13

Taste Notes

Good after a week or two aged in keg

Notes

7 day dry hop was on day 4 of ferment, then 3 day dry hop was on day 7 of ferment, raised temp and finished it by day 10, crash chilled for 3 days, kegged.
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