Mosaic Lager 3.0 (Vince) (1 ratings)

All Grain Recipe

Submitted By: vinny3 (Shared)
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Brewer: Shiane G
Batch Size: 3.20 galStyle: New Zealand Pilsner (X.5)
Boil Size: 4.50 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: Big Altimate BIAB
Bitterness: 60.4 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Lager, Three Stage
ABV: 5.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
5 lbs 14.05 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 1
5.31 oz Vienna Malt (Great Western) (3.5 SRM) Grain 2
5.31 oz Munich I (Weyermann) (7.1 SRM) Grain 3
2.65 oz BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 4
0.25 Campden Tablets (Mash 60 min) Misc 5
1.50 g Calcium Chloride (Mash 60 min) Misc 6
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
0.29 oz Mosaic [12.6%] - Boil 60 min Hops 8
0.43 oz Mosaic [12.6%] - Boil 30 min Hops 9
0.57 oz Mosaic [12.6%] - Boil 15 min Hops 10
0.46 tsp Irish Moss (Boil 15 min) Misc 11
0.46 tsp Yeast Nutrient (Boil 15 min) Misc 12
0.46 oz Mosaic [12.6%] - Boil 0 min Hops 13
1.0 pkgs Urkel (Imperial Yeast #L28) Yeast 14

Taste Notes

Delicious hop presence. Quite balanced. Not a hint of diacetyl or sulfur. A tad too sweet. Everyone who tried it loved it. Kerry said he detects a touch of astringency. V3: 5apr2021 1 week into lagering. Tastes clean and crisp with a satisfying amount of hop flavour. Lacks a bit of body. 1.010 FG. Increase mash temp to 154 and increase chloride content. A bit grassy on the finish, make sure no hops get into fermenter. Still need to try after 4 weeks lagering. 99% nailed it

Notes

A tad too light tasting. Clean. Beautiful hop presence. Nice bread crust flavor. Wyeast 2001 is better. V3.0: Same malt bill. No whirlpool addition. Imperial Urkel yeast with 1L starter Did a second sparge and boil to up the volume while maintaining gravity. 91% eff! Increased bittering hops by 30% to comp for top up. Water profile for 2.0 CC6GXCQ

Ratings

by vinny3

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