2018-03-08 Please Don't Stop the Mosaic Pale ale 
All Grain Recipe
Submitted By: jskaggs (Shared)
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| Brewer: Jeff Skaggs | |
| Batch Size: 5.50 gal | Style: American Pale Ale (18B) |
| Boil Size: 7.76 gal | Style Guide: BJCP 2015 |
| Color: 4.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 37.1 IBUs | Boil Time: 90 min |
| Est OG: 1.053 (13.0° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs |
Barke Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
4 |
| 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
5 |
| 0.35 oz |
Citra [12.2%] - Boil 30 min |
Hops |
6 |
| 0.35 oz |
Mosaic [10.5%] - Boil 30 min |
Hops |
7 |
| 0.65 oz |
Citra [12.2%] - Boil 10 min |
Hops |
8 |
| 0.65 oz |
Mosaic [10.5%] - Boil 10 min |
Hops |
9 |
| 1.00 oz |
Citra [12.2%] - Boil 0 min |
Hops |
10 |
| 1.00 oz |
Mosaic [10.5%] - Boil 0 min |
Hops |
11 |
| 1.00 oz |
Nelson Sauvin [12.2%] - Boil 0 min |
Hops |
12 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
13 |
| 1.00 oz |
Citra [12.2%] - Dry Hop 0 days |
Hops |
14 |
| 1.00 oz |
Mosaic [10.5%] - Dry Hop 0 days |
Hops |
15 |
| 1.00 oz |
Nelson Sauvin [12.2%] - Dry Hop 0 days |
Hops |
16 |
Notes
Thursday 3/8/18
Water mill express RO water
mash: Gypsum 2.24g, CaCl2 0.96, 1.3ml 88% lactic acid
mash 3.25gal, heated to 166.7F, doughed in via underlet. let stabilize after stir, mash temp 149F. Mash 60minutes
ph5.5 near end of mash
6 gallon sparge water, guypsum 4.2, CaCL2 1.8g, 0.6ml lactic. Heated to 180
after runof of first runnings into kettle with new Trub trapper installed (under 2 gal), batch sparged and collected after vourlof with pump 7.75gal @ 1.040
Boiled as above. at flamout, turned off flame and whirlpooled with just pump for about 3 minutes, then connected chiller and resumed whirlpool to sanitize chiller at about 200F for 5 minutes. Using recirc ice bath, chilled to target of 180. Overshot a bit to 170.
added whirl hops (1 oz each of mosaic, nelson and citra). Let whirlpool for 30mintues. Temp at finish was about 145F. Turned off pump and let settle.
THen ran off with chiller ice bath water in one pass. Chlled at about 60F. Collected ~5.25gal of wort into BB2
OG 1.052
Rehydrated 1 pack US05 in 100ml boiled RO water after allowing to cool. After rehydrating, took about 500ml of wort from fermenter and let sit for about 1-2 hours then, Pitched at 9pm 65F, Set to ferment at 67F
Friday 12pm 3/9/18 there is airlock activity. This Recipe Has Not Been Rated
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