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Old 03-16-2013, 02:17 AM   #191
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Tomorrow's brew day is going to finally make use of some of the Mosaic hops I've had in my freezer for weeks. A pale ale (malt bill from TastyBrew recipe) with a hop schedule I made up on the fly and a 2L starter of WLP029 Kolsch yeast. Beersmith says 1.053 / 46.5 IBUS @ 65% efficiency (my last 2 BIAB were low)

What do you think? Anybody use Centennial with Mosaic before? Cascade in the dry hop or replace with Simcoe?

Amt Name Type # %/IBU

9 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 79.2 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 12.5 %
1 lbs Munich Malt (9.0 SRM) Grain 3 8.3 %

0.50 oz Chinook [15.60 %] - Boil 60.0 min Hop 4 22.1 IBUs
1.00 oz Centennial [10.10 %] - Boil 20.0 min Hop 5 17.4 IBUs
1.00 oz Mosaic [12.30 %] - Boil 5.0 min Hop 6 7.0 IBUs
1.00 oz Mosaic [12.30 %] - Aroma Steep 2.0 min Hop 7 0.0 IBUs

1.00 oz Cascade [8.99 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs
1.00 oz Mosaic [12.30 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 8 -

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Old 03-17-2013, 11:20 PM   #192
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Just dry hopped a batch of Ed worts house pale ale with an oz of mosaic! I also used only mosaic in the boil too! Can't wait! (Basically his hpa but instead of all cascade I did all mosaic)

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Old 03-24-2013, 11:55 PM   #193
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I ended up taking silver in the Peach State Brew Off this past weekend with my Mosaic IPA. Here's the recipe and hop schedule that I used:

60min Mash @152F
60min Boil

13# Maris Otter
1# crystal 20
1# victory
1# flaked oats

White Labs 002 English Ale yeast (fermented @ 67F)

1.75 oz Magnum 60 min

Whirlpool hop steep:
1oz Mosaic
1oz Falconer's Flight
2oz Simcoe

1st Dry Hop (pellets in hop bag in secondary for 4 days):
1oz Mosaic
.5oz Falconer's Flight

2nd Dry Hop (removed 1st bag and replaced):
1oz Mosaic
1oz Simcoe

3rd Dry Hop (racked to keg and dry hopped in keg for 3 days):
1oz Mosaic

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Old 03-25-2013, 08:13 PM   #194
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Quote:
Originally Posted by bulldawgbrewer View Post
I ended up taking silver in the Peach State Brew Off this past weekend with my Mosaic IPA. Here's the recipe and hop schedule that I used:

60min Mash @152F
60min Boil

13# Maris Otter
1# crystal 20
1# victory
1# flaked oats

White Labs 002 English Ale yeast (fermented @ 67F)

1.75 oz Magnum 60 min

Whirlpool hop steep:
1oz Mosaic
1oz Falconer's Flight
2oz Simcoe

1st Dry Hop (pellets in hop bag in secondary for 4 days):
1oz Mosaic
.5oz Falconer's Flight

2nd Dry Hop (removed 1st bag and replaced):
1oz Mosaic
1oz Simcoe

3rd Dry Hop (racked to keg and dry hopped in keg for 3 days):
1oz Mosaic
i dunno, this hop schedule looks good and all, i only wish it had more dry hop additions.
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Old 03-25-2013, 09:53 PM   #195
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Quote:
Originally Posted by mewithstewpid

i dunno, this hop schedule looks good and all, i only wish it had more dry hop additions.
Haha yea 4.5oz over 3 dry hops is pretty nuts...

I got the idea from the 'Can you brew it' podcast with Kern River's Citra IPA that won gold in the GABF for IPA in 2011. I basically used the same dry hop schedule but instead of Citra and Amarillo I went with Mosaic and Simcoe (with a little Falconer's). One of the judges actually wrote on the scorecard that he thought that Citra was prevalent in the aroma...but I obviously didn't use any Citra...so I guess the tropical fruit aroma in the Simcoe-Mosaic combo does smell a lot like Citra.
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Old 03-29-2013, 09:37 PM   #196
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IMO, you've gotta be careful dry-hopping with Mosiac, or any other super-alpha for that matter. You can get a VERY stemmy taste in no time. I shoot for no more than 3 days. I really don't want my beer to taste like I'm chewing on a fresh hop...just my 2 cents.

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Old 04-01-2013, 02:06 PM   #197
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Quote:
Originally Posted by tinytowers View Post
IMO, you've gotta be careful dry-hopping with Mosiac, or any other super-alpha for that matter. You can get a VERY stemmy taste in no time. I shoot for no more than 3 days. I really don't want my beer to taste like I'm chewing on a fresh hop...just my 2 cents.
by "stemmy" do you mean vegetal or grassy?

i recently dry-hopped for 7 days on a healthy amount of mosaic and didn't get any bad effects. i usually DH for 4 or 5 days so this was longer than usual for me.
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Drinking: a belgian pale ale, a belgian imperial stout, an Epic 09.09.09 clone, a brett'ed saison
Carbing: a hop-bursted APA, a citra farmhouse
Fermenting: an abbey ale (to be soured)
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
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Old 04-01-2013, 03:35 PM   #198
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Yeah, the term "stemmy" was coined by the brew master at Stone, but yes I mean vegetal tasting.

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Old 04-01-2013, 07:37 PM   #199
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I've left mosaic at keg temp in the kegs dry hopping while carbing and serving for like 2 weeks, and didn't get any of the vegetal taste from it. Could be the cold temps, which also slow down the dry hopping.

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Old 05-09-2013, 10:56 PM   #200
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Brewing with Mosaic for my first time tomorrow. I've already done this recipe sans Mosaic, so I'll have a good feel for what it adds. Here's my concoction:

Richard Simmons - Damn, That's Fruity
Imperial IPA
Type: All Grain Date: 5/8/2013
Batch Size (fermenter): 6.00 gal Brewer: Dave
Boil Size: 9.28 gal Asst Brewer:
Boil Time: 60 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
End of Boil Volume 7.28 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 87.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
14 lbs 2.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.8 %
12.7 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.6 %
12.7 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.6 %
12.7 oz Munich Malt - 10L (10.0 SRM) Grain 4 4.6 %
6.1 oz Honey Malt (25.0 SRM) Grain 5 2.2 %
6.1 oz White Wheat Malt (2.4 SRM) Grain 6 2.2 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 26.2 IBUs
0.33 oz Citra [14.10 %] - Boil 20.0 min Hop 8 7.0 IBUs
0.33 oz Mosaic [12.70 %] - Boil 20.0 min Hop 9 6.3 IBUs
0.33 oz Nelson Sauvin [12.50 %] - Boil 20.0 min Hop 10 6.2 IBUs
0.33 oz Citra [14.10 %] - Boil 15.0 min Hop 11 5.8 IBUs
0.33 oz Mosaic [12.70 %] - Boil 15.0 min Hop 12 5.2 IBUs
0.33 oz Nelson Sauvin [12.50 %] - Boil 15.0 min Hop 13 5.1 IBUs
0.33 oz Citra [14.10 %] - Boil 10.0 min Hop 14 4.2 IBUs
0.33 oz Mosaic [12.70 %] - Boil 10.0 min Hop 15 3.8 IBUs
0.33 oz Nelson Sauvin [12.50 %] - Boil 10.0 min Hop 16 3.7 IBUs
0.33 oz Citra [14.10 %] - Boil 5.0 min Hop 17 2.3 IBUs
0.33 oz Mosaic [12.70 %] - Boil 5.0 min Hop 18 2.1 IBUs
0.33 oz Nelson Sauvin [12.50 %] - Boil 5.0 min Hop 19 2.1 IBUs
0.66 oz Citra [14.10 %] - Aroma Steep 0.0 min Hop 20 0.0 IBUs
0.66 oz Mosaic [12.70 %] - Aroma Steep 0.0 min Hop 21 0.0 IBUs
0.66 oz Nelson Sauvin [12.50 %] - Aroma Steep 0.0 min Hop 22 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 23 -
1.00 oz Amarillo Gold [8.70 %] - Dry Hop 10.0 Days Hop 24 0.0 IBUs
1.00 oz Citra [14.10 %] - Dry Hop 10.0 Days Hop 25 0.0 IBUs
1.00 oz Mosaic [12.70 %] - Dry Hop 10.0 Days Hop 26 0.0 IBUs
1.00 oz Nelson Sauvin [12.50 %] - Dry Hop 10.0 Days Hop 27 0.0 IBUs

Beer Profile

Est Original Gravity: 1.078 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 80.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.2 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 17 lbs 5.0 oz
Sparge Water: 5.95 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 25.64 qt of water at 162.4 F 150.0 F 75 min

Sparge Step: Fly sparge with 5.95 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

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