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 gal | Style: American Pale Ale (18B) |
| Boil Size: 6.91 gal | Style Guide: BJCP 2021 |
| Color: 4.6 SRM | Equipment: Grainfather G30 220V - Maryville |
| Bitterness: 45.0 IBUs | Boil 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.This Recipe Has Not Been Rated
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