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Old 12-06-2012, 05:40 PM   #51
HeavyKettleBrewing
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I am going experiment the Summit/Mosaic combo. Summit has a stong Garlic aroma and I have been told that late additions give it a more pronounced scent. I may use Summit at 30min to try and get the tangerine flavors out of it. Going off of what others claim about Mosaic being more earthy/piney than fruity. I have used Summit with Citra and produced some great results. Really excited, wishing I expedited shipping!

 
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Old 12-06-2012, 07:31 PM   #52
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Originally Posted by maddad View Post
Summit can have a stong Garlic aroma
not all summit hops have a garlic aroma, it's not part of their intrinsic makeup. that smell is usually associated with hops that were picked too late. either summits are very sensitive to harvesting times, or growers have gotten better at picking them on time. the summits i've used didn't have an ounce of garlic to them, and they contributed an intense citrus flavor with just a touch of spice. just a heads-up in case you get a properly-harvest summit and are disappointed at the lack of garlic (although you might be the first, since it's much more typical to hear of someone who was hoping for citrus and was disappointed by the garlic)
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- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 12-10-2012, 12:01 AM   #53
Silverbullet
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Trying to come up with a recipe to try these mosaic hops I have inbound. Having never used these hops, not real sure what to expect.

11lbs 2-row
1lb caramel
0.5lbs carapils
0.75oz 60min
1oz 20min
2oz 5min
1oz flameout
1oz dryhop

Looking to go all Mosaic, or have all of the "C" hops and could mix it up in the early additions? Really want to finish with Mosaic though to see what it's all about.

Thoughts/pointers?
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Old 12-10-2012, 12:09 AM   #54
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Quote:
Originally Posted by Silverbullet View Post
Trying to come up with a recipe to try these mosaic hops I have inbound. Having never used these hops, not real sure what to expect.

11lbs 2-row
1lb caramel
0.75oz 60min
1oz 20min
2oz 5min
1oz flameout
1oz dryhop

Looking to go all Mosaic, or have all of the "C" hops and could mix it up in the early additions? Really want to finish with Mosaic though to see what it's all about.

Thoughts/pointers?
My all Mosaic IPA just finished up. I stole the grain bill from Kern River Citra DIPA. Mosaic worked extremely will with that grist. The aromatics on Mosaic are right up there with Citra and Simcoe. This hop is gonna get very popular I think. I plan on brewing the same recipe ASAP as I know this batch is gonna be gone way too quick.

I think your recipe looks pretty good - but I would try and replace the Mosaic at 60 with something else. Move it to dry hop if you can.

 
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Old 12-10-2012, 12:22 AM   #55
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I think your recipe looks pretty good - but I would try and replace the Mosaic at 60 with something else. Move it to dry hop if you can.
Centennial at 60?
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Old 12-10-2012, 12:56 AM   #56
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Originally Posted by Silverbullet View Post
Centennial at 60?
Mosiac would certainly work - I just think you will really like the flavor with some additional dry hop on it.

I hate to even see Centennial burned at 60 haha. Of course that would be fine. I always keep a supply of Magnum around for bittering - it helps save the tastier hops for late additions and dry hopping.

You're gonna love the Mosaic, sir. I'll be looking forward to hearing your thoughts when it finishes.

 
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Old 12-10-2012, 01:22 AM   #57
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Lol I hear you on saving the tastier hops. Just looked and I have a bunch of chinook, cascade, columbus for bittering and could save the centennial....
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Old 12-10-2012, 04:00 PM   #58
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Quote:
Originally Posted by Silverbullet View Post
Trying to come up with a recipe to try these mosaic hops I have inbound. Having never used these hops, not real sure what to expect.

11lbs 2-row
1lb caramel
0.5lbs carapils
0.75oz 60min
1oz 20min
2oz 5min
1oz flameout
1oz dryhop

Looking to go all Mosaic, or have all of the "C" hops and could mix it up in the early additions? Really want to finish with Mosaic though to see what it's all about.

Thoughts/pointers?
A pound of caramel/crystal is about 8% of the grist which is a lot, you may want to back that down to under 5%. Centennial is a good 60 minute addition, but if you have magnum or warrior or columbus, any will work well.

 
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Old 12-10-2012, 04:56 PM   #59
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A pound of caramel/crystal is about 8% of the grist which is a lot, you may want to back that down to under 5%. Centennial is a good 60 minute addition, but if you have magnum or warrior or columbus, any will work well.
interesting. to me, 8% is about right and i wouldn't go higher than 10%... different strokes

+1 on the bittering options proposed. save the centennial & mosaic for late additions.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-10-2012, 05:01 PM   #60
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Quote:
Originally Posted by sweetcell View Post
interesting. to me, 8% is about right and i wouldn't go higher than 10%... different strokes
especially when there is no other specialty malt in play.

I believe Northern Brewer's "Dead Ringer" kit uses a pound of C40 and it's not cloying at all. Quite delicious actually.

But yes, different strokes for sure!

 
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