Mosaic Pale Ale 5 
All Grain Recipe
Submitted By: TheKiwi (Shared)
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| Brewer: Beej | |
| Batch Size: 6.60 gal | Style: American Pale Ale (10A) |
| Boil Size: 8.37 gal | Style Guide: BJCP 2008 |
| Color: 5.7 SRM | Equipment: Kiwi Pilot Brew System |
| Bitterness: 25.0 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.5° P) | Mash Profile: Warrior Single Infusion, Mash Out |
| Est FG: 1.009 SG (2.2° P) | Fermentation: My Aging Profile |
| ABV: 4.9% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 13.21 gal |
Cary, NC |
Water |
1 |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 1.66 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.35 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 1.34 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 8 lbs 13.10 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
6 |
| 1 lbs 1.64 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
7 |
| 14.11 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
8 |
| 8.82 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
9 |
| 3.16 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
10 |
| 2.57 g |
Calcium Chloride (Boil 60 min) |
Misc |
11 |
| 2.54 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
12 |
| 0.99 oz |
Columbus/Tomahawk/Zeus (CTZ) [14.8%] - Boil 20 min |
Hops |
13 |
| 1.00 items |
Irish Moss (Boil 5 min) |
Misc |
14 |
| 2.96 oz |
Mosaic (HBC 369) [12.6%] - Steep 15 min |
Hops |
15 |
| 1.0 pkgs |
California Ale - Beej (White Labs #WLP001) |
Yeast |
16 |
| 2.96 oz |
Mosaic (HBC 369) [12.6%] - Dry Hop 5 days |
Hops |
17 |
Taste Notes
This came out well with good mouthfeel & was pretty good over all.
I'd make a few tweaks to darken the colour next time and also increase the bitterness to make it more West Coast style - this one lacked a bit of bite.Notes
The aim of this is a pleasant easy drinking "session IPA" (pale ale) with a nice hop aroma & flavour.
Added dextrine to give mouthfeel for a light-bodied beer.
A bit of Maris Otter - because I have some on hand - and to add a little bit of malt character.
Keep the crystal down to minimize cloying malt sweetness.
Keep the IBU's down so not assertively bitter.
Sales added to create chloride:sulphate ratio approx 1:1
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