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Old 04-15-2014, 08:26 PM   #1
Rivenin
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Default Mosaic Honey Wheat

Recipe Type: All Grain
Yeast: S-05
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 5
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 2 weeks @ 65
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: A slightly sweet take on a clean american wheat. Slightly like a Guava/Mango Quaffer

Decided to brew a wheat for spring and to play with mosaic, but it did not last that long.
Hard to describe, but tastes like a sweeter passion fruit/guava american hefeweizen that has been a hit with everyone that has tried it. Defiantly more of a hop forward beer (but not bitter hoppy), the wheat comes through but just hints at it.
Took it to a brew share a few weeks ago, the brew shop owners wife that doesn't drink malted beverages (cider lover) tried some and had me brew them a 5 gallon batch. So it has it's appeals!

4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
-----
Mash : 152* 60 Minutes
-----
.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
-----
Ferment with S-05 @65* for 2 weeks
Kegged and hit it with 10PSI for another week and started enjoying it. Gets better with time, but it's highly drinkable very quickly.

First time posting a recipe. Apologies if i forgot something.
:EDIT: IBU says 5, which isn't true, that is the SRM, the IBU is 25

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Old 08-26-2014, 04:37 PM   #2
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This is now a award winning beer!

*Did add 1oz dry hop for 4 days to this version

Won 3rd at a charity event over the weekend for experienced brewers (over 3 years) by the public. They didn't have ribbons or metals to hand out, just some small donated prizes from different companies (won a growler and a pint glass).

My father in law snuck a picture of me (as he called it) "doing my thing in my environment"



Did play around with some salts by the way.

Calcium : 113
Chloride : 38
Magnesium : 0
Bicarbonate : 86
Sodium : 32
Sulfate : 221
PH : 5.4

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RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Rye Stout - Malt Liquor - Two Hearted/Dead Ringer - Sticke Alt
Kegged Robust Porter - Hop Bursted Saison
Coming up
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Old 08-31-2014, 08:15 PM   #3
startagain
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sounds great leaving now for the Lhbs for supplies...
why not a wheat yeast ?

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Old 09-02-2014, 02:01 PM   #4
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Not sure how mosaic and a wheat yeast with its phenolic self would pair. Wyeast 1010 may work well, but something like the wehinstephan (3684? Can't recall the number) would go at all... unless you tried for bananas, you may get a real tropical fruit thing going on. Let me know how it turns out

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Kegged Robust Porter - Hop Bursted Saison
Coming up
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Old 10-17-2014, 03:59 PM   #5
rolewiii
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Quote:
Originally Posted by Rivenin View Post
Not sure how mosaic and a wheat yeast with its phenolic self would pair. Wyeast 1010 may work well, but something like the wehinstephan (3684? Can't recall the number) would go at all... unless you tried for bananas, you may get a real tropical fruit thing going on. Let me know how it turns out
Thanks for the tip, Rivenin. My thoughts exactly on the S-05 versus wheat yeast.
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Old 10-17-2014, 04:06 PM   #6
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Note to self: Brew this beer.

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