Mosaic Burst DIPA

All Grain Recipe

Submitted By: mtflick (Shared)
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Brewer: Matt Flick
Batch Size: 5.30 galStyle: Imperial IPA (14C)
Boil Size: 7.05 galStyle Guide: BJCP 2008
Color: 6.4 SRMEquipment: Matt's 5 gal 60 min w 8 gal BK & 10 gal mashtun REV NOV 22
Bitterness: 83.6 IBUsBoil Time: 60 min
Est OG: 1.080 (19.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge Matt
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 8.5%Taste Rating: 40.0

Ingredients
Amount Name Type #
6.23 gal Elkhart County private well Water 1
3.28 gal RO water Water 2
1 lbs Rice Hulls (0.0 SRM) Adjunct 3
15 lbs 6.45 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
13.93 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
10.08 oz Acidulated (Weyermann) (1.8 SRM) Grain 6
8.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7
7.20 oz Munich Malt - 10L (10.0 SRM) Grain 8
6.67 oz White Wheat Malt (2.4 SRM) Grain 9
5.60 oz Honey Malt (25.0 SRM) Grain 10
1.00 oz Simcoe [12.3%] - Boil 60 min Hops 11
1.19 oz Mosaic [11.6%] - Boil 30 min Hops 12
0.79 oz Mosaic [11.6%] - Boil 15 min Hops 13
1.00 Whirlfloc Tablet (Boil 10 min) Misc 14
0.79 oz Mosaic [11.6%] - Boil 10 min Hops 15
1.00 oz Mosaic [11.6%] - Steep 15 min Hops 16
1.0 pkgs West Coast IPA (Wyeast Labs #1217 PC Private Collection) Yeast 17
2.00 oz Citra [12.0%] - Dry Hop 6 days Hops 18
0.50 oz Amarillo [9.2%] - Dry Hop 6 days Hops 19

Taste Notes

Best DIPA I have made, probably one of the best I have ever had! Super clean finish with body, fruity mango/citrus/passion fruit jumping out. Super balanced, could maybe add just a bit more bittering hops next time, but very good. Fined in keg with gelatin, super clear after 1 week.

Notes

Fermented at 69 deg for 3 days, 70 for 1 day, then brought inside to finish at approx. 70. Huge, violent fermentation (did starter one day before and used very fresh yeast).

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