Simple Rick's Mosaic
All Grain Recipe
Submitted By: MikeTango (Shared)
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|Brewer: Treat|| |
|Batch Size: 5.35 gal||Style: American IPA (14B)|
|Boil Size: 7.72 gal||Style Guide: BJCP 2004|
|Color: 8.0 SRM||Equipment: 01 Brau Supply v2 - E-BIAB|
|Bitterness: 51.7 IBUs||Boil Time: 60 min|
|Est OG: 1.059 (14.4° P)||Mash Profile: BIAB, Light Body|
|Est FG: 1.013 SG (3.2° P)||Fermentation: Ale, Single Stage|
|ABV: 6.1%||Taste Rating: 0.0|
||Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM)
||Caramel/Crystal Malt - 40L (40.0 SRM)
||Carapils (Briess) (1.5 SRM)
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Calcium Chloride (Mash 60 min)
||Lactic Acid (Mash 60 min)
||Salt (Mash 60 min)
||Mosaic [10.6%] - Boil 60 min
||Mosaic [10.6%] - Boil 10 min
||Whirlfloc Tablet (Boil 10 min)
||Yeast Nutrient (Boil 10 min)
||Mosaic [10.6%] - Steep 15 min
||SafAle English Ale (DCL/Fermentis #S-04)
||Mosaic (HBC 369) [12.2%] - Dry Hop 5 days
Taste NotesThe hops definitely stand out. A little sweet in the front with a dry finish at end. I love this so far. Smell reminds me of a fruit salad. This is going to be a staple in my bar.
NotesUsing my DIY COFI Loc-Line arm. Set mill to .038 gap. Going to start with a courser crush than typical Brew in a bag. It's what the original designers of the Brew Boss COFI system recommend. Doing the full volume mash. I will also stir more continuously during mash since I don't have to worry about setting a grain bed with this style of recirculation
Had a mash overflow... Grain went over the lip of the basket. I need to ensure I draw some water off on any grain bill over 13lbs to reserve if I plan to do a five gallon batch. I can always either add it back after I get the pump going or use it for a small sparge step if it would still cause an overflow.
Somehow I ended up with a little over a half gallon more than I anticipated. A little under six gallons went into the fermenter. Though with the dry hop I may just hit my keg volume anyways. I think I need to adjust my boil off rate. I would have hit my OG if I had boiled down to the correct volume. All in all though, 65% brewhouse efficiency. That's better than I have been getting! Because of the mash basket overflow I did have some grain clogging some of my Loc-Line. Maybe next brew day I can see what it will do if it doesn't get grain in it. Some grain in the bottom of kettle and in plate chiller when cleaning. I think I got it all backflushed out. I will be more careful in future. Especially when grain bill is over 13 lbs.
Fermentation had been slowing down. I am going to slowly ramp up temperature to 69-70F range to get the yeast to clean up before I dry hop.
Dropped in the dry hops. Due to the small size of my fermentation chamber I need to think about getting the lid with the port in the top. I have to lean the fermenter in order to unlatch this lid to dry hop.
Turned fermentation chamber down to 33F to start cold crash. Smells awesome in the fermentation chamber.
Kegged it today. Needed to make room for imperial stout I am brewing tomorrow.
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