Mosaic Lager 5.0 barke (Vince) 
(1 ratings)
All Grain Recipe
Submitted By: vinny3 (Shared)
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| Brewer: Shiane G | |
| Batch Size: 3.20 gal | Style: New Zealand Pilsner (X.5) |
| Boil Size: 4.50 gal | Style Guide: BJCP 2015 |
| Color: 3.8 SRM | Equipment: Big Altimate BIAB |
| Bitterness: 60.4 IBUs | Boil 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 14.08 oz |
Barke Pilsen Malt (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 items |
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
V5.0: 23aug2021
used barke pilsner malt. Everything normal except filtered the hops going into the keg (what a difference!). Was very carbonated on transfer (good thing!). Taste on transfer is so clean with the perfect level of bitterness. Hop presence is perfect. Creaminess is there (maybe used more chloride?). Dare I say 100% nailed it? Using for event so will see what people say. Would love to try after 6 weeks lagering.
2 weeks cold ferment. Close keg. 7 days diacetyl rest. 7 days crashNotes
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.
V4.0
Barke pilsner malt. Did a 1l starter, chilled, decanted, vitality starter on brew day. 2 g of CaCl and 1.5 g of gypsum. Double boil worked well. Nailed gravity. Tried to strain hops into fermenter but it was a disaster, lost a lot of volume and hopefully no contamination.
Water profile for 2.0 CC6GXCQ
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by vinny3