Yeah, I've noticed quite a few gas stations stepping up their beer offerings lately. I've heard there is one south of Houston in the NASA Rd area that is supposed to be fantastic!
Mosaic S.M.A.S.H. (yellow rose clone)
- Thread starter Museman11
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Yeah, I've noticed quite a few gas stations stepping up their beer offerings lately. I've heard there is one south of Houston in the NASA Rd area that is supposed to be fantastic!
Grapefruit? From Mosaic? Are you sure you used Mosaic?
CGVT
Senior Member
Yep. It all mosaic and is an absolute grapefruit bomb. As I said, it tastes a lot like Abita's Wrought Iron IPA which is predominantly mosaic.
Yep Mosaic has Grapefruit. Here is the recipe from the defalco's website:
http://www.defalcos.com/component/content/article/232.html
Brewed it once and it came out great! Needs some tweaking though.
http://www.defalcos.com/component/content/article/232.html
Brewed it once and it came out great! Needs some tweaking though.
CGVT
Senior Member
I just poured a small taste to check to see that I am not insane...
The nose is more sweet melon than grapefruit, but the taste is absolutely grapefruit with some tropical fruit/sweet fruit finish. Mango maybe? Mandarin orange? Pineapple?
Grapefruit is the first blast, though.
Regardless, it is f*&6king good. Ha!
The nose is more sweet melon than grapefruit, but the taste is absolutely grapefruit with some tropical fruit/sweet fruit finish. Mango maybe? Mandarin orange? Pineapple?
Grapefruit is the first blast, though.
Regardless, it is f*&6king good. Ha!
Thanks. I haven't ever gotten grapefruit, but I greatly reduced the early hop additions and load up at the end, per my recipe up above. Since that reduces the bitterness, I'm not associating grapefruit with the little citrus that I get in mine. But I definitely get the mango and other sweet tropical fruits.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
You refer to the Shell station in Friendswood, just a few blocks from me. They have the best selection I've seen. Same folks own Nobi Public House so craft beer is their thing.
Getting ready to brew a yellow rose clone based on information from this thread.
Anyone have anything else to offer.
The one thing that I want to know is if your color matches the original. The beer seems a lot darker that what Pilsner malt would produce. Maybe it is all of the hop goodness that clouds the beer and makes it look darker.
Anyone have anything else to offer.
The one thing that I want to know is if your color matches the original. The beer seems a lot darker that what Pilsner malt would produce. Maybe it is all of the hop goodness that clouds the beer and makes it look darker.
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I brewed 10 gallons that was tapped and gone in about a month thanks to my friends and neighbors. Its been a while since I had the original but color seemed good.
View attachment ImageUploadedByHome Brew1467048396.285102.jpg
I just tapped my Mosaic SMaSH this weekend. It's a hit and won't last long. I have a bottle of Yellow Rose and will do a comparison soon. I need to remember to stick the bottle in the kegerator so they'll be the same temperature first.
CGVT
Senior Member
I made another batch using the same recipe that I followed earlier
I don't know if is close to the "real" thing or not, but I don't really care
Regardless, I can't keep this in the house. Everybody that tries it, loves it. Time to brew some more
except I used two row because I was out of Pilsner and S0-5 instead of Conan. It was really good. Don't think I could tell the difference between the Pilsner or Two Row, but I didn't have them side by side.
I don't know if is close to the "real" thing or not, but I don't really care
Regardless, I can't keep this in the house. Everybody that tries it, loves it. Time to brew some more
NatureOfTheYeast
Well-Known Member
Here's what I know about this beer, giant post ahead:
I've successfully cloned Yellow Rose after many tries, and the only thing that has made it real was their house yeast. Trevor Brown (founder of Lone Pint) told me that the only two secrets they keep are their water and their yeast.
YEAST
I managed to get some of their yeast by simply asking via e-mail. Trevor was really nice and accommodating and invited me to come by one morning during a transfer to get a jar of slurry. If anyone chooses this route, definitely be aware that you're going to a functioning brewery during working hours so dress accordingly - as in, wear clothes that you don't mind getting yeast, beer, and caustic on. You also will be in their way. Not that your presence will be an intrusion, but the brewery is so small that you will probably be stepped over at least once. Basically, get in and get out. You can talk to the brewers on a tour day if you want to chit-chat.
Trevor told me that their yeast isn't one you can buy in stores. I'm not sure if this is still the case, but it might have been when they first adopted that yeast. They founded the brewery in 2012, and with EthanH's information that the LP guys said they used a west coast yeast, it could be that a yeast from the west coast has come into production since 2012 that wasn't available then.
I've also taken that yeast and repitched it into 2 other beers, so I have a good idea on what flavors the yeast puts out, and I'm still puzzled as to its origin. It's definitely not Chico, probably not 090 either. Could be Pacman or 1332 Northwest Ale. Whatever it is, it's not a neutral yeast by any means, and is a very poor flocculator. There is a lot of bread dough, pale stone fruit, and a little tartness. It really accentuates hops, especially the passionfruit, mango, lychee "tropical" category that Mosaic falls into. It could also be a blend. Can't rule that out as a possibility.
WATER
I've been to the brewery, and they have a water filtration system, which I'm guessing is RO. Looking at the pic, it could also just be carbon block filtration, but they have some other tanks against the wall which appear to be connected. They also have an extensive supply of water salts. I imagine they build their water from scratch, and it definitely has a focus on Sulfate. They have more bags of gypsum than anything else.
Their system
MALT
I love the DeFalco's guys, they're my LHBS, but their recipe is completely off. It was the one I used when I started my journey to clone this beer, and there were not enough hops, no dry hopping, and the wrong malt. I would urge people to not use that if they want to clone Yellow Rose. They also only say to boil for 60 minutes. For my first try at that I followed the recipe to a tee, and I got a hoppy DMS bomb. Whoops.
Weyermann Pilsner malt is mandatory here, hands down. No other malt I've tried even comes close to the flavor of that one. It's also the malt they use, so there's no reason to use anything else if you are attempting to clone it.
HOPS
I've always used pellet hops because I can't find any whole Mosaic hops, but I don't think it makes a difference. My latest brew, the successful clone, had just a bit less sharpness to the bitterness, which could be the difference between whole and pellet, or it could be water, or it could be that I didn't add enough bittering hops. I focused more on the late and whirlpool hopping. I used 7oz. in my 6 gallon batch, but I could have easily used half a pound.
RECIPE
For 6 gallons at the end of the boil (5.5 into the fermenter), and 70% efficiency:
OG - 1.064, FG - 1.014, 6.6% ABV, 64 IBU (Rager)
90 Minute Boil
90 Minute Mash @ 150F
14.5lb Weyermann Pilsner malt
All Mosaic hops
0.6oz @60
1.0oz @20
1.4oz @10
2.0oz @Whirlpool/Hopstand for 20 minutes (can be more)
2.0oz @Dry Hop 5 days (can definitely be more)
Lone Pint House Yeast (sub with fruity, hop focused yeast)
I used my standard "Pale & hoppy" water profile, but it could probably use a little more sulfate.
Calcuim: 96 ppm
Magnesium: 10 ppm
Sodium: 8 ppm (it's just what I have in my water)
Sulfate: 200 ppm
Chloride: 55 ppm
Bicarbonate: 16 ppm (again it's just what I have)
Add acid to bring pH down to 5.2-5.4 (I aim for 5.4 in my hoppy beers)
Side by side, I've never brewed a beer as cloned as this one. The only difference was that mine has just a touch less of a sharp hop bite than LP's. Other than that, the beers are identical. I ended up pouring one glass into the other they were so similar.
Sorry bout the megapost, I've tried to condense all my knowledge on this beer as best I can. Hope it helps someone. Good luck!
I've successfully cloned Yellow Rose after many tries, and the only thing that has made it real was their house yeast. Trevor Brown (founder of Lone Pint) told me that the only two secrets they keep are their water and their yeast.
YEAST
I managed to get some of their yeast by simply asking via e-mail. Trevor was really nice and accommodating and invited me to come by one morning during a transfer to get a jar of slurry. If anyone chooses this route, definitely be aware that you're going to a functioning brewery during working hours so dress accordingly - as in, wear clothes that you don't mind getting yeast, beer, and caustic on. You also will be in their way. Not that your presence will be an intrusion, but the brewery is so small that you will probably be stepped over at least once. Basically, get in and get out. You can talk to the brewers on a tour day if you want to chit-chat.
Trevor told me that their yeast isn't one you can buy in stores. I'm not sure if this is still the case, but it might have been when they first adopted that yeast. They founded the brewery in 2012, and with EthanH's information that the LP guys said they used a west coast yeast, it could be that a yeast from the west coast has come into production since 2012 that wasn't available then.
I've also taken that yeast and repitched it into 2 other beers, so I have a good idea on what flavors the yeast puts out, and I'm still puzzled as to its origin. It's definitely not Chico, probably not 090 either. Could be Pacman or 1332 Northwest Ale. Whatever it is, it's not a neutral yeast by any means, and is a very poor flocculator. There is a lot of bread dough, pale stone fruit, and a little tartness. It really accentuates hops, especially the passionfruit, mango, lychee "tropical" category that Mosaic falls into. It could also be a blend. Can't rule that out as a possibility.
WATER
I've been to the brewery, and they have a water filtration system, which I'm guessing is RO. Looking at the pic, it could also just be carbon block filtration, but they have some other tanks against the wall which appear to be connected. They also have an extensive supply of water salts. I imagine they build their water from scratch, and it definitely has a focus on Sulfate. They have more bags of gypsum than anything else.
Their system
MALT
I love the DeFalco's guys, they're my LHBS, but their recipe is completely off. It was the one I used when I started my journey to clone this beer, and there were not enough hops, no dry hopping, and the wrong malt. I would urge people to not use that if they want to clone Yellow Rose. They also only say to boil for 60 minutes. For my first try at that I followed the recipe to a tee, and I got a hoppy DMS bomb. Whoops.
Weyermann Pilsner malt is mandatory here, hands down. No other malt I've tried even comes close to the flavor of that one. It's also the malt they use, so there's no reason to use anything else if you are attempting to clone it.
HOPS
I've always used pellet hops because I can't find any whole Mosaic hops, but I don't think it makes a difference. My latest brew, the successful clone, had just a bit less sharpness to the bitterness, which could be the difference between whole and pellet, or it could be water, or it could be that I didn't add enough bittering hops. I focused more on the late and whirlpool hopping. I used 7oz. in my 6 gallon batch, but I could have easily used half a pound.
RECIPE
For 6 gallons at the end of the boil (5.5 into the fermenter), and 70% efficiency:
OG - 1.064, FG - 1.014, 6.6% ABV, 64 IBU (Rager)
90 Minute Boil
90 Minute Mash @ 150F
14.5lb Weyermann Pilsner malt
All Mosaic hops
0.6oz @60
1.0oz @20
1.4oz @10
2.0oz @Whirlpool/Hopstand for 20 minutes (can be more)
2.0oz @Dry Hop 5 days (can definitely be more)
Lone Pint House Yeast (sub with fruity, hop focused yeast)
I used my standard "Pale & hoppy" water profile, but it could probably use a little more sulfate.
Calcuim: 96 ppm
Magnesium: 10 ppm
Sodium: 8 ppm (it's just what I have in my water)
Sulfate: 200 ppm
Chloride: 55 ppm
Bicarbonate: 16 ppm (again it's just what I have)
Add acid to bring pH down to 5.2-5.4 (I aim for 5.4 in my hoppy beers)
Side by side, I've never brewed a beer as cloned as this one. The only difference was that mine has just a touch less of a sharp hop bite than LP's. Other than that, the beers are identical. I ended up pouring one glass into the other they were so similar.
Sorry bout the megapost, I've tried to condense all my knowledge on this beer as best I can. Hope it helps someone. Good luck!
treacheroustexan
Well-Known Member
I'm intrigued. A little off topic, but is there anywhere near NASA Johnson In Houston that has "must stop" beer offerings? My girlfriend works at NASA and we will be in Houston in two weeks and visiting Johnson. Looking for some beer to bring back.
Thanks for taking the time and giving us all this information!
What would you recommend if you have no way of getting a yeast sample from Lone Pint House??
Here's what I know about this beer, giant post ahead:
I've successfully cloned Yellow Rose after many tries, and the only thing that has made it real was their house yeast. Trevor Brown (founder of Lone Pint) told me that the only two secrets they keep are their water and their yeast.
YEAST
I managed to get some of their yeast by simply asking via e-mail. Trevor was really nice and accommodating and invited me to come by one morning during a transfer to get a jar of slurry. If anyone chooses this route, definitely be aware that you're going to a functioning brewery during working hours so dress accordingly - as in, wear clothes that you don't mind getting yeast, beer, and caustic on. You also will be in their way. Not that your presence will be an intrusion, but the brewery is so small that you will probably be stepped over at least once. Basically, get in and get out. You can talk to the brewers on a tour day if you want to chit-chat.
Trevor told me that their yeast isn't one you can buy in stores. I'm not sure if this is still the case, but it might have been when they first adopted that yeast. They founded the brewery in 2012, and with EthanH's information that the LP guys said they used a west coast yeast, it could be that a yeast from the west coast has come into production since 2012 that wasn't available then.
I've also taken that yeast and repitched it into 2 other beers, so I have a good idea on what flavors the yeast puts out, and I'm still puzzled as to its origin. It's definitely not Chico, probably not 090 either. Could be Pacman or 1332 Northwest Ale. Whatever it is, it's not a neutral yeast by any means, and is a very poor flocculator. There is a lot of bread dough, pale stone fruit, and a little tartness. It really accentuates hops, especially the passionfruit, mango, lychee "tropical" category that Mosaic falls into. It could also be a blend. Can't rule that out as a possibility.
WATER
I've been to the brewery, and they have a water filtration system, which I'm guessing is RO. Looking at the pic, it could also just be carbon block filtration, but they have some other tanks against the wall which appear to be connected. They also have an extensive supply of water salts. I imagine they build their water from scratch, and it definitely has a focus on Sulfate. They have more bags of gypsum than anything else.
Their system
MALT
I love the DeFalco's guys, they're my LHBS, but their recipe is completely off. It was the one I used when I started my journey to clone this beer, and there were not enough hops, no dry hopping, and the wrong malt. I would urge people to not use that if they want to clone Yellow Rose. They also only say to boil for 60 minutes. For my first try at that I followed the recipe to a tee, and I got a hoppy DMS bomb. Whoops.
Weyermann Pilsner malt is mandatory here, hands down. No other malt I've tried even comes close to the flavor of that one. It's also the malt they use, so there's no reason to use anything else if you are attempting to clone it.
HOPS
I've always used pellet hops because I can't find any whole Mosaic hops, but I don't think it makes a difference. My latest brew, the successful clone, had just a bit less sharpness to the bitterness, which could be the difference between whole and pellet, or it could be water, or it could be that I didn't add enough bittering hops. I focused more on the late and whirlpool hopping. I used 7oz. in my 6 gallon batch, but I could have easily used half a pound.
RECIPE
For 6 gallons at the end of the boil (5.5 into the fermenter), and 70% efficiency:
OG - 1.064, FG - 1.014, 6.6% ABV, 64 IBU (Rager)
90 Minute Boil
90 Minute Mash @ 150F
14.5lb Weyermann Pilsner malt
All Mosaic hops
0.6oz @60
1.0oz @20
1.4oz @10
2.0oz @Whirlpool/Hopstand for 20 minutes (can be more)
2.0oz @Dry Hop 5 days (can definitely be more)
Lone Pint House Yeast (sub with fruity, hop focused yeast)
I used my standard "Pale & hoppy" water profile, but it could probably use a little more sulfate.
Calcuim: 96 ppm
Magnesium: 10 ppm
Sodium: 8 ppm (it's just what I have in my water)
Sulfate: 200 ppm
Chloride: 55 ppm
Bicarbonate: 16 ppm (again it's just what I have)
Add acid to bring pH down to 5.2-5.4 (I aim for 5.4 in my hoppy beers)
Side by side, I've never brewed a beer as cloned as this one. The only difference was that mine has just a touch less of a sharp hop bite than LP's. Other than that, the beers are identical. I ended up pouring one glass into the other they were so similar.
Sorry bout the megapost, I've tried to condense all my knowledge on this beer as best I can. Hope it helps someone. Good luck!
I don't know this beer, and am not attempting to clone it, but that was an awesome post. Nice sleuthing.
Lots of good choices these days. Just down the road from NASA is Nobi Public House with 50+ beers on tap and more bottled. Also in the area is J Henry's Draught House - another 50 taps and great food, too. A new brewery not far from Nobi is Saloon Door Brewing.
Also, that Shell gas station mentioned earlier is owned by the Nobi people and is a few miles west on FM 528/NASA Road 1. Great bottled beer selection.
NatureOfTheYeast
Well-Known Member
Oh yeah, thanks for reminding me. I do cold crash for 3 days at 33F. No finings for me though. This beer isn't meant to be crystal clear, but a NE-IPA it is not. Some haze is alright.
Thanks!
Honestly, I have no idea. I'd try Wyeast 1332 Northwest Ale. I think the tartness that people report from that yeast is more along the lines of the LP house yeast. I haven't used it myself, though, but it's a yeast I'd be keen on trying next if I didn't have access to the brewery. Another might be Wyeast 1007 Altbier, or even White Labs 029 Kolsch. Those yeasts are a bit fruity and have a slightly tart finish while accentuating the hop goodness.
The yeast is a really odd sticking point for me. No yeast I've tried has even come close to the character that their house yeast provides. It's fruity on the pale stone fruit side (think peaches and apricots), and slightly tart, with poor flocculation. Any of those aspects could be from mutation and deviation from the original culture. Keep those characters in mind when selecting a strain.
If you wanted to get really close, 1272/051, or 1007/029 are probably going to be your ideal picks. 1272/051 will slightly bring the malt forward while letting the hops do their thing, and leave a creamier and fuller body. 1007/029 will accentuate the hops with some tartness and very subtle sulfur, and give you a crisp dry finish with a lighter body. Just make sure you ferment 1007/029 in the 58F-60F range to avoid too much fruitiness.
Both yeasts will make a beer very close in character and complexity to Yellow Rose, so it's up to you on what sort of mouthfeel you desire out of your IPAs. Truthfully, I think I've made too much of a fuss about the yeast. It's really just based on my own pursuit of perfection when it comes to this beer. This recipe is very hard to screw up, and Mosaic/Pilsner will make a beautiful beer regardless of the yeast, in my opinion.
I live on the West side of Houston, so I'm not going to be a big help for places too close to Johnson.
However, if you are willing to jump on I45 and head north into the city, D&Q Beer Station is a must-visit beer mecca for Houston. Their prices run about a dollar or so higher than other places, but it's well worth it for the selection. They also write the bottle dates on the Yellow Rose bottles - something the brewery hasn't been able to do themselves yet.
Another place you absolutely can't miss is the Spec's in downtown. They have everything, and if by some odd chance they don't have what you're looking for, they can probably order it. Their prices are about the best you'll find in town, too. Joey is the guy to talk to. He'll be the tall skinny white guy with the neck tattoos. Dude is a total badass and will hook you right up.
Their Twitter feeds will keep you up to date with the newest stuff.
D&Q Twitter
Spec's Twitter
And of course, here are the addresses to plug in to your favorite GPS or Google Maps:
D&Q: 806 Richmond Ave, Houston, TX 77006
SPEC'S: 2410 Smith St, Houston, TX 77006
Aww crap. This turned into another long post. Sorry bout that guys.
treacheroustexan
Well-Known Member
Oh yeah, thanks for reminding me. I do cold crash for 3 days at 33F. No finings for me though. This beer isn't meant to be crystal clear, but a NE-IPA it is not. Some haze is alright.
Thanks!
Honestly, I have no idea. I'd try Wyeast 1332 Northwest Ale. I think the tartness that people report from that yeast is more along the lines of the LP house yeast. I haven't used it myself, though, but it's a yeast I'd be keen on trying next if I didn't have access to the brewery. Another might be Wyeast 1007 Altbier, or even White Labs 029 Kolsch. Those yeasts are a bit fruity and have a slightly tart finish while accentuating the hop goodness.
The yeast is a really odd sticking point for me. No yeast I've tried has even come close to the character that their house yeast provides. It's fruity on the pale stone fruit side (think peaches and apricots), and slightly tart, with poor flocculation. Any of those aspects could be from mutation and deviation from the original culture. Keep those characters in mind when selecting a strain.
If you wanted to get really close, 1272/051, or 1007/029 are probably going to be your ideal picks. 1272/051 will slightly bring the malt forward while letting the hops do their thing, and leave a creamier and fuller body. 1007/029 will accentuate the hops with some tartness and very subtle sulfur, and give you a crisp dry finish with a lighter body. Just make sure you ferment 1007/029 in the 58F-60F range to avoid too much fruitiness.
Both yeasts will make a beer very close in character and complexity to Yellow Rose, so it's up to you on what sort of mouthfeel you desire out of your IPAs. Truthfully, I think I've made too much of a fuss about the yeast. It's really just based on my own pursuit of perfection when it comes to this beer. This recipe is very hard to screw up, and Mosaic/Pilsner will make a beautiful beer regardless of the yeast, in my opinion.
I live on the West side of Houston, so I'm not going to be a big help for places too close to Johnson.
However, if you are willing to jump on I45 and head north into the city, D&Q Beer Station is a must-visit beer mecca for Houston. Their prices run about a dollar or so higher than other places, but it's well worth it for the selection. They also write the bottle dates on the Yellow Rose bottles - something the brewery hasn't been able to do themselves yet.
Another place you absolutely can't miss is the Spec's in downtown. They have everything, and if by some odd chance they don't have what you're looking for, they can probably order it. Their prices are about the best you'll find in town, too. Joey is the guy to talk to. He'll be the tall skinny white guy with the neck tattoos. Dude is a total badass and will hook you right up.
Their Twitter feeds will keep you up to date with the newest stuff.
D&Q Twitter
Spec's Twitter
And of course, here are the addresses to plug in to your favorite GPS or Google Maps:
D&Q: 806 Richmond Ave, Houston, TX 77006
SPEC'S: 2410 Smith St, Houston, TX 77006
Aww crap. This turned into another long post. Sorry bout that guys.
Awesome, thanks so much! Looks like Specs is only 8 minutes from my hotel. Staying at Magnolia.
Sorry to get off topic! If I can find Yellow Rose and it's as good as everyone says, I'l be sure to try and clone it!
My friends in Houston rave about the hay merchant which it appears you will not be far from. The pictures they send me have me drooling. Seems to have great food and a great selection of beers on tap. Just so happens yellow rose is on tap per their website.
Specs will have a large selection of local beers to take home with you.
brewbama
Well-Known Member
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So we did the side-by-side comparison today and ... there was more difference in color than taste. Consensus is that the more you drink the less any subtle difference in taste matters
LOL. That's one of the mysteries of life! LOL. Cheers!
BreezyBrew
IPA is my spirit animal
So we did the side-by-side comparison today and ... there was more difference in color than taste. Consensus is that the more you drink the less any subtle difference in taste matters
So the commercial beer is in the middle?
BreezyBrew
IPA is my spirit animal
Could be. Or maybe a different boil length, or yeast.
treacheroustexan
Well-Known Member
My friends in Houston rave about the hay merchant which it appears you will not be far from. The pictures they send me have me drooling. Seems to have great food and a great selection of beers on tap. Just so happens yellow rose is on tap per their website.
Specs will have a large selection of local beers to take home with you.
Well I went by Specs in an Uber not realizing we were going to pass it but unfortunately I had so much wedding stuff to do the first few days, and then spent the nights at a sketchy bar with local friends in midtown (barbarella?)
Then the last two days my girlfriend and I were there, we were sick (and not hungover) so we didn't get to do a whole lot
Yes on the Wyeast 1056. I used WLP001 but they are pretty much the same thing. Yes, too, on ignoring the IBUs from whirlpool and dry hop. I used a total of 7oz Mosaic - 3oz in the dry hop. The whirlpool and dry hop are going to give you flavor and aroma only, not additional bitterness.
