I would like to cut back the crystal as well, but this is a prepackaged kit from AHS. Thanks for the input though guys. I'll let you know what I go with. For you're help you may wanna check out FHBS I just seen they listed pounds of a "popular" hop via facebook. Got myself one :rockin:
Edit: They had amarillo, but they sold out pretty quick
Mashing now
Think i'm gonna go with:
1oz Magnum @ 60
1oz Simcoe @ 15
1.5oz Mosaic @ 10
1oz Amarillo @ 10
1oz Citra @ 5
1 oz Mosaic @ 0
1oz Amarillo @ 0
I pitched the yeast a half hour ago. I planned the dryhop with Amarillo and Mosaic. Looking forward to this one.
That's going to be one stellar beer
I've had a few chilling in the beer fridge for about 2 days. I get alot of stone fruit (peach, nectarines, and apricot) aromas and flavors. Take a peach and mix it with an orange, this is what you'll get. I feel this specific hop would do very well in a wheat beer or maybe a saison even.
I tried a hydro sample of my Mosaic IPA. Can't remember what the hell I put in there, but I know I had a fair bit of Mosaic. I think I used just Chinook, Simcoe and Amarillo, and maybe some Belma, with the balance being toward Mosaic.
Pretty fruity.. Maybe a bit too much. Will probably hit it with some Columbus or Chinook with some Mosaic to boot.
Anyways.. It was sweet, but wasn't done, it's at 1.012 from 1.060, so it needs a couple more points, atleast to 1.010.
Wow... #1 of honey malt, plus #1 of crystal?
No offense, but that doesn't sound very good.. Was that a recipe in BYO, or did you make that up?
drives_a_bike said:So I changed my whole plan once I got the new byo magazine and saw the honey basil pale ale recipe.
This is what I have and I think it would work nicely.
4lbs briess 2 row
1lbs gambrinus honey malt
1lbs briess caramel 10L
1lbs flaked oats
6lbs Pilsen lme
1lbs Pilsen dme
1oz summit @ 60
2oz mosaic @ 10
3oz basil @ 10
.5lbs honey @ 10
1oz mosaic 7 day dry hop
It's my first partial mash recipe, and im not sure what temps to mash at and whatnot, but My buddy I brew with has done a bunch of them. He may have some answers, but I thought I'd see what people thought of this.
I think that 1# each of honey and crystal 10 would be fine in this grain bill. Reason being is that each only accounts for roughly 6% of the total grain bill (if you include the extract). With a bigger beer you need more specialty grain. If this was a lighter pale ale, say 1.050 OG, then I would definitely be adding less specialty grains. That's why I think it's better to deal in percentages of the grain bill, not pounds (like pro brewers do).
I tried a hydro sample of my Mosaic IPA. Can't remember what the hell I put in there, but I know I had a fair bit of Mosaic. I think I used just Chinook, Simcoe and Amarillo, and maybe some Belma, with the balance being toward Mosaic.
Pretty fruity.. Maybe a bit too much. Will probably hit it with some Columbus or Chinook with some Mosaic to boot.
Anyways.. It was sweet, but wasn't done, it's at 1.012 from 1.060, so it needs a couple more points, atleast to 1.010.
thaworm69 said:I just tried one of my "green" beers'. Tasted great, but so fruity! My recipe was from AHS budget IPA kit, I switched out the hops. Including dry hopping i used 9 oz of hops with the 1.054 beer. (6oz boil, 3oz DH) I was expecting more hops, but the crystal weighed in at 1lb. My next try will definitely include some Columbus or a bit more Simcoe...I have zero dank in there. Its all fruit...I also plan on halving the crystal. Don't get me wrong this is a good beer!...just looking for more dank..
Terrapin beer company (out of Athens, GA) just released their new side-project: Mosaic. It's a red rye hopped with all mosaic hops. Here's a link to the description and a picture of their awesome label for it:
http://beerpulse.com/2013/03/terrap...rye-ale-now-available-in-side-project-series/
I'm looking forward to trying it and seeing how the mosaic hops work with the rye.
I ended up taking silver in the Peach State Brew Off this past weekend with my Mosaic IPA. Here's the recipe and hop schedule that I used:
60min Mash @152F
60min Boil
13# Maris Otter
1# crystal 20
1# victory
1# flaked oats
White Labs 002 English Ale yeast (fermented @ 67F)
1.75 oz Magnum 60 min
Whirlpool hop steep:
1oz Mosaic
1oz Falconer's Flight
2oz Simcoe
1st Dry Hop (pellets in hop bag in secondary for 4 days):
1oz Mosaic
.5oz Falconer's Flight
2nd Dry Hop (removed 1st bag and replaced):
1oz Mosaic
1oz Simcoe
3rd Dry Hop (racked to keg and dry hopped in keg for 3 days):
1oz Mosaic
mewithstewpid said:i dunno, this hop schedule looks good and all, i only wish it had more dry hop additions.
by "stemmy" do you mean vegetal or grassy?IMO, you've gotta be careful dry-hopping with Mosiac, or any other super-alpha for that matter. You can get a VERY stemmy taste in no time. I shoot for no more than 3 days. I really don't want my beer to taste like I'm chewing on a fresh hop...just my 2 cents.
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