Simple Rick's Mosaic

All Grain Recipe

Submitted By: MikeTango (Shared)
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Brewer: Treat
Batch Size: 5.35 galStyle: American IPA (14B)
Boil Size: 7.72 galStyle Guide: BJCP 2004
Color: 8.0 SRMEquipment: 01 Brau Supply v2 - E-BIAB
Bitterness: 51.7 IBUsBoil 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

Amount Name Type #
8.79 gal Distilled Water Water 1
13 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
8.00 oz Carapils (Briess) (1.5 SRM) Grain 4
11.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
3.00 g Calcium Chloride (Mash 60 min) Misc 6
3.00 g Lactic Acid (Mash 60 min) Misc 7
2.00 g Salt (Mash 60 min) Misc 8
1.00 oz Mosaic [10.6%] - Boil 60 min Hops 9
1.00 oz Mosaic [10.6%] - Boil 10 min Hops 10
1.00 Whirlfloc Tablet (Boil 10 min) Misc 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
1.00 oz Mosaic [10.6%] - Steep 15 min Hops 13
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 14
2.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 15

Taste Notes

The 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.


Using 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. 6/25/2020 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. 6/29/2020 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. 7/2/2020 Turned fermentation chamber down to 33F to start cold crash. Smells awesome in the fermentation chamber. 7/3/2020 Kegged it today. Needed to make room for imperial stout I am brewing tomorrow.

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