Mosaic Pale Ale - West Coast is Best Coast Competition 2025

All Grain Recipe

Submitted By: jeremyparker1980 (Shared)
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Brewer: Jeremy Parker
Batch Size: 5.28 galStyle: American Pale Ale (18B)
Boil Size: 6.91 galStyle Guide: BJCP 2021
Color: 4.6 SRMEquipment: Grainfather G30 220V - Maryville
Bitterness: 45.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.21 gal Maryville Brewhouse Water 1
1.00 items Campden Tablets (Mash 60 min) Misc 2
3.75 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.55 g Salt (Mash 60 min) Misc 4
0.44 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.30 g Calcium Chloride (Mash 60 min) Misc 6
0.05 g Chalk (Mash 60 min) Misc 7
13.01 oz Vienna Malt (3.5 SRM) Grain 8
8 lbs 13.48 oz Pale Malt, Maris Otter (3.0 SRM) Grain 9
8.13 oz Cara-Pils/Dextrine (2.0 SRM) Grain 10
3.41 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 11
0.50 g Salt (Sparge 60 min) Misc 12
0.40 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 13
1.18 g Calcium Chloride (Sparge 60 min) Misc 14
0.05 g Chalk (Sparge 60 min) Misc 15
0.90 oz Mosaic (HBC 369) [12.7%] - Boil 30 min Hops 16
0.35 oz Mosaic (HBC 369) [12.7%] - Boil 15 min Hops 17
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 18
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 19
0.34 oz Mosaic (HBC 369) [12.7%] - Steep 20 min Hops 20
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 21
2.54 oz Mosaic (HBC 369) [12.7%] - Dry Hop 5 days Hops 22

Notes

131g of LME in 1.1L water for yeast starter Took approx 30-40min in freezer to get to 20 degrees Starter 1 began Tuesday 15th April 10pm Mash pH - 20min - 5.36 Mash pH - 30min - 5.38 Mash pH - 40min - 5.24 Mash pH - 50min - 5.23 Mash pH - 60min - 5.45 Mash pH - post mash out - 5.1 M Pre-boil pH - 0min - 5.43 Gravity had dropped to 1.014 by 26th Apr and had been flat for a day or so suggesting fermentation has finished. In line with Cellarmaker tutorial of dry hopping once fermentation is complete, and in line with the article in the same course about Dry Hopping cold, I am going to drop the temperature to 3-4 degrees over 24h starting today (26th April) and then begin dry hopping in a double dose from Sunday 27th April. I will also do a Yeast dump before and after cold crash before dry hopping. As per Yakima Chief video (https://www.youtube.com/watch?v=nzBcGZ1sWOQ&t=9s) I will spit the dry hop batch of 72g in two, dry hopping on Sunday with 36g Mosaic without a muslin bag, so that 24h after I can drop the hops from the funnel, and then dry hop with the other 36g on Monday 28th April. After dry hopping, I will clarify with gelatin, and add this (details to be added) to begin to further clarify the beer. I will then taste and once target aroma and flavour is right, dump the hops and remaining yeast every 24h until bottle day. In theory, this should produce a highly aromatic, flavour forward, bitter, clear West Coast Pale Ale.

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