Mosaic IPA JY

All Grain Recipe

Submitted By: jyaichuk (Shared)
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Brewer: John
Batch Size: 3.00 galStyle: American IPA (21A)
Boil Size: 4.32 galStyle Guide: BJCP 2015
Color: 3.9 SRMEquipment: eBIAB 3 Gallon
Bitterness: 61.6 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: BIAB, Light Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2.56 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
2.56 oz Munich Malt (9.0 SRM) Grain 4
0.30 oz Amarillo Gold [8.2%] - Boil 60 min Hops 5
0.30 oz Mosaic [12.3%] - Boil 60 min Hops 6
0.30 oz Citra [14.1%] - Boil 15 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
0.30 oz Mosaic [12.3%] - Boil 10 min Hops 9
0.30 oz Citra [14.1%] - Boil 5 min Hops 10
0.60 oz Mosaic [12.3%] - Boil 0 min Hops 11
0.30 oz Amarillo Gold [8.2%] - Boil 0 min Hops 12
1.2 pkgs California Ale (White Labs #WLP001) Yeast 13
0.75 oz Citra [12.0%] - Dry Hop 5 days Hops 14
0.75 oz Mosaic [12.5%] - Dry Hop 5 days Hops 15

Notes

Used 1/2 tsp gypsum in mash only, not other 1/2 tsp in boil. Forgot to add the 4oz corn sugar so took out of recipe. Late addition hops are meant to be a hopstand at end until temp drops below 180 degrees or 30 minutes (ended up being 20). Orig plan was 5 oz of Munich and No Cara Pils, but only had 2.5 Oz of Munich so Substituted 2.5 oz for the other half and added 4 oz of corn sugar to boost the ABV a bit. 68 degrees for first 4 days and then fermentation slowed. Bumped it to 70 degrees. Added .75 oz mosaic hops on 6/5 for 5 days. Did this 6 days after pitching yeast to try put early dry hopping but gravity was already down to 1.010. Taste at dry hop point was pretty harsh and astringent. 6/12 - tasted much smoother. 6/19 - added .75 oz of citra hops Kegged on Friday 6/24 or Saturday 6/25.

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