Mosaic Session IPA

All Grain Recipe

Submitted By: sambillheimer (Shared)
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Brewer: Sam Billheimer
Batch Size: 5.50 galStyle: American Pale Ale (10A)
Boil Size: 7.18 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: My Equipment
Bitterness: 32.0 IBUsBoil Time: 60 min
Est OG: 1.047 (11.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: My Aging Profile
ABV: 4.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Victory Malt (25.0 SRM) Grain 2
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
0.2 oz Falconers Blend [11.4%] - First Wort Hops 4
1.00 Whirlfloc Tablet (Boil 15 min) Misc 5
0.5 oz Simcoe [13.0%] - Boil 10 min Hops 6
1.5 oz Mosaic [12.7%] - Boil 5 min Hops 7
1.5 oz Mosaic [12.7%] - Steep 0 min Hops 8
1.0 oz Mosaic [12.7%] - Steep 5 min Hops 9
1.0 oz Simcoe [13.0%] - Steep 5 min Hops 10
1 pkgs California Ale (White Labs #WLP001) Yeast 11
1.0 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 12

Taste Notes

Aroma out of fermenter has a hint of the house infection- metallic vomit-like. Aroma from glass after cold crash and carbonation has strong apricot notes. Good head retention. Golden brown and clear, a few little particles floating around. Taste is a soft bitterness, with a weird twangy metallic aftertaste. Oily slick mouthfeel. If I focus on the house infection, there is some resemblance. Smelling the beer after drinking some gives me a hint of that. But the main weirdness is in the aftertaste. This beer will be presented to the Raw Ingredients and Malting class in 2 days. Remember to report their comments. Beer class loved it, especially the strong fruity aroma. Nobody detected off flavors. Some people said "spicy," like as in chile peppers. Super clear after a few days cold crash. Personally, I'm not enjoying more than one glass

Notes

Yeast is "WLP001" reused from Rough Draft. 1L starter made and refrigerated for 1 wk prior to use. mash temp 155F Fermentation began overnight