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I rebrewed my recipe posted above on Friday. Mosaic hops are the beans if you haven't used them yet, but any IPA hop (or blend of hops) will work great in this recipe. Jim, my effy was low too...not sure what happened exactly. My preboil was a couple points down so I added a little DME to...

30 minutes should be plenty! You're not mashing, just steeping.

You can make this recipe *fairly* close with extract and steeping grains by removing the Munich malt and steeping the Carafoam, Caramel 60, and Melanoiden malt. Add maybe 1/4 to 1/2 pound of extract to make up for the lack of Munich. Keep OG the same. A note above asked if you can use US-05...

Sure have! I think 3-4 beers now. I made an IPA where I used Mosaic at 60, 20, 15, 10, 5, 0, WP, DH. Single all the way through and it was amazing. I recently just kegged an imperial red (oak aged, dry hopped) with both Mosaic and Simcoe. I used only Simcoe the first time I brewed it and...

You SHOULD get a bottling bucket, it's not very expensive. Be sure to use PBW on it and the fermenter after the beer is bottled to clean everything well. I have made 196 beers the last 5 years and I've secondaried maybe 4 of them. When I switched over to kegs, that technically becomes my...

+1 on the post above, I did this beer using the 1.062 OG and a very low mash temperature. I mixed Mosaic hop into the mix, but kept the amount and timing the same for the 60/30/0 hop additions. I was told not to worry too much about the specialty grains, just make it light enough to let the...

I personally prefer Wyeast 1968 because the smack pack, it let's you know the yeast is ready to rock. I have made 3-4 beers with Mosaic now, I love it. I think a blend of Mosaic for the late additions and dry hop would kick ass. Keep the Citra for bittering to make sure the balance of this...

I trust the software calc for FWH entered as "FWH". The tastybrew.com calculator (free) has an option for FWH and it estimates the IBU contribution only from FWH. This is a neat feature. For comparison sake, my software calc was within 1.5 IBU of the original recipe shown on this page. It...

I actually ignored the IBU's for the beer (there is no "range" when you're cloning a beer) and this beer is focused on late hop additions. However, I did use FWH on my software to predict the 0.75 oz addition; and I've used it as a reference for future beers. Having made 10-15 FWH beers now...

Dude, it's close. Go brew it! If you want some technical feedback, search for my posts in this thread. I reviewed the recipe a month or so back. ~Adam

Signed-up myself, In like Flint! :)

Sweet, grapefruit zest! Let us know how it turns out! I've been experimenting with fruit / herbal teas at flameout for some added "uummpphh" on aroma and it works. The fresh zest sounds fun! Cheers, ~Adam

I used 148-149F about 75 minutes for my beer and thought it was good. If you want slightly more body or a smidge of sweetness, go above 150F. ~Adam

The D-rest doesn't hurt, but I've found if you maintain a constant temperature and give the yeast enough time in the beer, it will clean up. I kegged a Black IPA (1.065) with WY1968 yesterday, it was 13 days in the fermenter at 64F. No diacetyl at all. (I used oxygen stone and nutrient, fwiw)...

I shy'd away from cold extracted coffee in my beer this year. Last year when I brewed this beer, I found a green-pepper-like character came out of the beer after a couple months; only some people are sensitive to it, but I believe it's some oxidation in the coffee and beer. When you add coffee...

I would consider adding a small amount of Chocolate malt OR some Carafa III. The Carafa malts are de-bittered, but can add some roast character. I use about 8oz Carafa and 4oz Chocolate in lighter ~5% beers for a touch of dark character, but to remain smooth. ~Adam

Does your software estimate FWH? I've been using TastyBrew.com recipe calculator for years on my recipes and it has a pretty good estimate for FWH. You can experiment with it by changing 60 min boil to FWH, etc. But I have heard most folks say the 'perceived' bitterness from FWH is like a 20...

Buy a half pound of Melanoidin and Aromatic. It's like...$4 :) - If you get a whole pound of each, you can add the other half to your next beer and see how you like it.

Yup, just as skeezer said above; you can add your FWH to the wort as you remove / rinse your BIAB grain bag. In fact, that's exactly what I do with all-grain. I did not add my FWH until my kettle was full of my pre-boil wort (7 gallons) and I had the flame on to bring it to a boil. Cheers...

I did a little taste test last night on two of my beers, this one FWH'd with 0.75 oz and another beer FWH'd with 2.0 oz. There is a noticeable bitterness difference (obviously) between the two, but the 0.75 oz FWH hop in this beer balances pretty well against the malt. Cheers, ~Adam