Mosaic Wheat Ale 
All Grain Recipe
Submitted By: jnoonan (Shared)
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| Brewer: Joe Noonan | |
| Batch Size: 10.00 gal | Style: American Wheat or Rye Beer ( 6D) |
| Boil Size: 11.69 gal | Style Guide: BJCP 2008 |
| Color: 3.7 SRM | Equipment: My Equipment |
| Bitterness: 44.6 IBUs | Boil Time: 90 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
1 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 10 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 10 lbs |
White Wheat Malt (2.0 SRM) |
Grain |
4 |
| 1.50 oz |
Cascade [7.8%] - Boil 60 min |
Hops |
5 |
| 1.67 tsp |
Irish Moss (Boil 15 min) |
Misc |
6 |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Boil 10 min |
Hops |
7 |
| 1.75 oz |
Mosaic (HBC 369) [12.2%] - Boil 5 min |
Hops |
8 |
| 1.75 oz |
Mosaic (HBC 369) [12.2%] - Steep 15 min |
Hops |
9 |
| 1.7 pkgs |
Conan (The Alchemist #) |
Yeast |
10 |
| 1.75 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 14 days |
Hops |
11 |
Notes
Brewing Salts
Total Mash Sparge
Epsom (g) 13.3 6.35 6.95
Gypsum (g) 16.7 7.98 8.72
Salt (g) 3.3 1.58 1.72
Water (qts) 59.1 28.23 30.9
47.8% 52.2%
Mashed at 152oF.
I soaked the 0.5lbs of rice hulls in the hottest tap water I could get out of my faucet, this did two things, presoaked them so I would not lose volume due to absorbtion, and two it brought the temp up to minimize any thermal absorbtion as well. I soaked them for 45 minutes and added them from a strainer to the mash just before doughing in. The lautering went well.
Hydrometer not working properly. Reading about 0.012 low.
Split the 10 gallon wort into two 5 gallon batches. Fermented #1 with Conan yeast and #2 with Chico yeast. Batch #2 had more hop matter and cold break because I filled that fermenter last.
2/15/15 - The Conan yeast in #1 was much more active early then settled down after about 5 days. The Chico yeast in #2 was a slow stater, probably due to the age of the culture. The #2 batch was fermenting stongly and still had a krausen on 2/5/15.
2/22/15 - racked to secondaries and dry hopped with 0.85oz of Citra.
- #1 (Conan) - yeast has flocculated and the beer has a nice orange color.
- #2 (Chico) - yeast doesn't seem done with primamry yet, but I'm done waiting. Primary still has a Krausen.
3/21/15 - bottled 3.75 oz of table sugar in each batch
- #1 (Conan) - FG 1.010 - 45 bottles (4.2 gallons) 6.0% ABV
- #2 (Chico) - FG 1.006 - 46 bottles (4.3 gallons) 6.6% ABV
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