No Chill Mosaic Pale Ale Test #4 (U6) 
All Grain Recipe
Submitted By: Gash (Shared)
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| Brewer: Gash | |
| Batch Size: 6.34 gal | Style: American Pale Ale (18B) |
| Boil Size: 8.02 gal | Style Guide: BJCP 2015 |
| Color: 10.3 SRM | Equipment: Robobrew 2018 - GASH |
| Bitterness: 45.4 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.8° P) | Mash Profile: Robobrew, Medium Body - GASH |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.31 gal |
West Melbourne |
Water |
1 |
| 6.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 6.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 7.05 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
5 |
| 9 lbs 14.73 oz |
Gladfield Ale Malt (3.0 SRM) |
Grain |
6 |
| 4.94 oz |
Crystal, Dark (Simpsons) (80.0 SRM) |
Grain |
7 |
| 1.76 oz |
Chocolate Malt (Thomas Fawcett) (508.0 SRM) |
Grain |
8 |
| 0.49 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
9 |
| 1.41 oz |
Mosaic (HBC 369) [11.0%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
Abbaye Belgian (Lallemand/Danstar #-) |
Yeast |
11 |
| 1.41 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 7 days |
Hops |
12 |
| 1.41 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 3 days |
Hops |
13 |
Taste Notes
Good after a week or two aged in kegNotes
7 day dry hop was on day 4 of ferment, then 3 day dry hop was on day 7 of ferment, raised temp and finished it by day 10, crash chilled for 3 days, kegged.This Recipe Has Not Been Rated
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