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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Mosaic Wit
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Old 01-08-2013, 05:02 PM   #1
HanzerBiscuit
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Default Mosaic Wit

Brewing this one now. Thoughts?

Quote:
Mosaic Wit
American Wheat or Rye Beer
Type: All Grain Date: 1/8/2013
Batch Size (fermenter): 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min Equipment: My Pot and Cooler ( 5 Gal Batch) - All Grain
End of Boil Volume 5.98 gal
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.75 gal
Est Mash Efficiency 85.5 %
Fermentation: Ale, Single Stage
Taste Notes:


Ingredients
Amt Name Type # %/IBU
4 lbs CMC White Wheat (2.0 SRM) Grain 1 50.0 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 37.5 %
1 lbs #1 Invert Sugar (15.0 SRM) Sugar 3 12.5 %
0.35 oz Mosaic [12.30 %] - Boil 30.0 min Hop 4 10.8 IBUs
0.35 oz Mosaic [12.30 %] - Boil 20.0 min Hop 5 8.5 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.35 oz Mosaic [12.30 %] - Boil 10.0 min Hop 7 5.1 IBUs
1.00 oz Mosaic [12.30 %] - Boil 5.0 min Hop 8 8.0 IBUs
1.0 pkg Belgian Wheat Yeast (Wyeast Labs #3942) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.005 SG
Measured Final Gravity:
Estimated Alcohol by Vol: 5.4 %
Actual Alcohol by Vol:
Bitterness: 32.3 IBUs
Calories: 151.6 kcal/12oz
Est Color: 4.5 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 8 lbs
Sparge Water: 5.42 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 8.75 qt of water at 163.7 F 148.0 F 75 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 5.42gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).


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Old 01-14-2013, 02:49 PM   #2
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SG still at 1.010 after a week was expecting a little lower FG.
Smell is very fruity, sample taste was pretty damn good.
Going to keg it up later and let it sit a few days to secondary before carbing. I don't think its going to last long once its on tap.


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Old 01-14-2013, 04:54 PM   #3
uberg33k
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Quote:
Originally Posted by HanzerBiscuit View Post
SG still at 1.010 after a week was expecting a little lower FG.
Smell is very fruity, sample taste was pretty damn good.
Going to keg it up later and let it sit a few days to secondary before carbing. I don't think its going to last long once its on tap.
I think my next beer is going to be a Wit and this recipe is interesting. Can you describe the fruitiness you're speaking of? Compared to a traditional Wit, how bitter does this end up? I'm thinking I still want a bit of tradition in my batch, so I'd want to add some orange peel and coriander. Do you think that would mesh well?
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Old 01-14-2013, 07:19 PM   #4
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The Fruitiness right now is mainly in the nose. Sort of like peaches or nectarines. Non-carbed its like a peach tea with a little bitter bite at the end. The smell is sweet but not the taste if that makes sense, which is why went with the #1 invert for a little color and to dry it out. The orange peal and coriander would probably go well I did it without just to see how the Mosiac would do.

Beersmith has this as 32 IBU Which is about 10 points over the witbeer style so maybe its more of an american wheat.

Hope that helps. I'll post a pic once its all carbed up.
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Old 01-14-2013, 07:33 PM   #5
uberg33k
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I think I might have to try a variant of this. Thanks!
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Old 04-05-2013, 04:26 PM   #6
murrahjm
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How did this turn out? I've got a couple ounces of mosaic and was thinking it might be great in a wit.
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Old 04-06-2013, 03:34 PM   #7
uberg33k
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I made something similar. http://www.brewtoad.com/recipes/mosaic-wit

It's pretty good, although a wee heavy on the coriander. I'd dial that back to 0.5 oz.

You should definitely make a Wit with Mosaic!
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Old 04-09-2013, 08:52 PM   #8
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Mine turned out pretty tasty and now that its warming up I think it might be time for another batch.

I'll probably drop the sugar and up the grain. Also going to try it with some juniper berries. When I made the first batch I tried adding a tea of a few berries to a glass and it went really well together.
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Old 04-20-2014, 08:38 PM   #9
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Funny to see this ... i'v just Brewed a German style version of this

Im not at the dry hop step yet and i might boost to .75 oz at dry hop and the same at the hop tea

Might Skip the accidict rest next time ...

Mosa-Wheat Hopfenweisse
Weizen/Weissbier (15 A)

Type: Partial Mash
Batch Size: 25.00 l

Ingredients
Amt Name Type # %/IBU
1.00 kg Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 26.3 %
1.00 kg Wheat - White Malt (Briess) (2.3 SRM) Grain 2 26.3 %
0.30 kg Munich 20L (Briess) (20.0 SRM) Grain 3 7.9 %
15.00 g Mosaic (HBC 369) [12.70 %] - Boil 60.0 min Hop 4 23.4 IBUs
10.00 g Mosaic (HBC 369) [12.70 %] - Boil 30.0 min Hop 5 12.0 IBUs
10.00 g Mosaic (HBC 369) [12.70 %] - Boil 10.0 min Hop 6 5.6 IBUs
1.50 kg DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 7 39.5 %
15.00 g Mosaic - Dry Hop 7 DAYS
15.00 g Mosaic (HBC 369) ----- Hop Tea BOTTLING

Bitterness: 41.0 IBUs
Est Color: 5.7 SRM
Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.0 %

acidict step 110.0 F 15 min
Protein Rest 125.0 F 15 min
Saccharification 152.0 F 60 min


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