American Wheat Beer Mosaic Honey Wheat

[Rivenin]

that'll be a nice addition!

 

[brockd]

Dry hopped my 5gal batch just now. Looking forward to trying when bottling next week!

 

[cheesebach]

I came across this recipe earlier in the week and am planning on brewing it this weekend, but had a question about the recipe and IBUs. After plugging the recipe in beersmith, I seem to be getting more in the range of 35 to 40 IBUs. Using the 12.25% AA default for the mosaic hops (I still need to run to the LHBS to buy the hops so I'm not sure how close they'll be to 12.25%), I am getting the following:

0.25 oz @ FWH - 10.3 IBUs (applying a -10% adjustment for FWH in beersmith)
0.75 oz @ 15min - 17.0 IBUs
1.0 oz @ 0 w/ 10 min steep - 8.3 IBUs

This puts me around 36 IBUs, but realistically it seems like it will be closer to 40 IBUs if the 15 min hop addition is steeping for another 10 minutes at ~200F before being chilled. I'd like to have some of the wheat/honey character come through in the finished beer and not end up with an APA, since I tend to make quite a few of those.

For those here who have followed this recipe, how was the balance in the finished beer? Are my calculations off, or was the AA% of the hops used much lower than 12%?

 

[phug]

mine got slightly dinged in competition for beeing too aggressively hoppy with a slight grassyness/vegetalness. but brewpal comes out at 20 IBU using the Tinseth formula.

I only dryhopped 3 days though, so it could be that batch of hops, or it could be technique. Still got gold though.

 

[mikeflynn]

Just wanted to say that I've been brewing this recipe since last summer and every time I make it I'm so thrilled that such a tasty beer can be made with so few ingredients. Excellent recipe!

 

[Rivenin]

Just wanted to say that I've been brewing this recipe since last summer and every time I make it I'm so thrilled that such a tasty beer can be made with so few ingredients. Excellent recipe!

Glad you enjoy it and thanks for the first post on here! Welcome!

 

[cheesebach]

I brewed this recipe 2 weeks ago and kegged last night. Going by the sample I took, this is going to be a fantastic beer for the Austin summer. I ended up moving the 15 minute hop addition to around the 8 minute mark to get my IBUs closer to 25 (my hops were 11.3% AA and I was over 30 IBUs in beersmith with the original recipe). I think this helped in my case, since the malt and honey character was definitely there, along with the tasty mosaic hop flavor. Thanks for the great recipe - can't wait until this one is ready to be tapped!

 

[jekeane]

Modified this recipe a bit to make it a sub 1.045 beer for a "lawnmower" beer home brew club competition. I entered it as a session apa as I dry hopped it and it was young at the point the competition so the hops hadn't mellowed at all. The hop profile early on was far more reminiscent of citra grapefruit then tropical berry mosaic. But as the beer has aged over the month it's all mosaic and more enjoyable in my opinion. The beer scored a 38 & 40 and won silver.

here is my biab 3.5 gallon batch notes:
O.G. 1.044 25 IBU (tinseth)

2.55# (1158g) US 2-row
2.55# (1158g) White Wheat Malt
.64# (290g) Gambrinus Honey Malt

60m .2 oz (5g) Mosaic 11.7%
15m .5 oz (14.5g) Mosaic
hop stand for 30m at 150-160° 1.4oz (39g) Mosaic
Dryhop in primary for 4 days .7oz (19.5g)

I used the white Labs american Hefe yeast betwen 68 - 70° which I think added minimal if any character I just happened to not have a pack 05 in the fridge at the time or I would have used it.

I brewed it 5/15 the competition was on 6/11 A I think the beer started to peak about a week ago.

Thanks for the recipe!

 

[Rivenin]

I brewed this recipe 2 weeks ago and kegged last night. Going by the sample I took, this is going to be a fantastic beer for the Austin summer. I ended up moving the 15 minute hop addition to around the 8 minute mark to get my IBUs closer to 25 (my hops were 11.3% AA and I was over 30 IBUs in beersmith with the original recipe). I think this helped in my case, since the malt and honey character was definitely there, along with the tasty mosaic hop flavor. Thanks for the great recipe - can't wait until this one is ready to be tapped!

Awesome! glad to hear

 

[Rivenin]

Modified this recipe a bit to make it a sub 1.045 beer for a "lawnmower" beer home brew club competition. I entered it as a session apa as I dry hopped it and it was young at the point the competition so the hops hadn't mellowed at all. The hop profile early on was far more reminiscent of citra grapefruit then tropical berry mosaic. But as the beer has aged over the month it's all mosaic and more enjoyable in my opinion. The beer scored a 38 & 40 and won silver.

here is my biab 3.5 gallon batch notes:
O.G. 1.044 25 IBU (tinseth)

2.55# (1158g) US 2-row
2.55# (1158g) White Wheat Malt
.64# (290g) Gambrinus Honey Malt

60m .2 oz (5g) Mosaic 11.7%
15m .5 oz (14.5g) Mosaic
hop stand for 30m at 150-160° 1.4oz (39g) Mosaic
Dryhop in primary for 4 days .7oz (19.5g)

I used the white Labs american Hefe yeast betwen 68 - 70° which I think added minimal if any character I just happened to not have a pack 05 in the fridge at the time or I would have used it.

I brewed it 5/15 the competition was on 6/11 A I think the beer started to peak about a week ago.

Thanks for the recipe!

Awesome and congratulations! That is wicked cool. we have a few metals on this as well... that is just awesome.

 

[geogn4t]

Just brewed this on Saturday..Came in a little low on my numbers (possibly due to the wheat? Never used it before) but overall everything went well. Smelled amazing. Really excited to try this as I've never used honey malt..

 

[jpb2716]

Brewed this up on Sunday. I ended up a little higher on efficiency than expected (83%). I pitched a healthy starter of Bell's yeast that I harvested from Oberon dregs. Looking forward to tasting this one. The boil smelled amazing.

 

[Rivenin]

Just brewed this on Saturday..Came in a little low on my numbers (possibly due to the wheat? Never used it before) but overall everything went well. Smelled amazing. Really excited to try this as I've never used honey malt..

Wheat can have some fun with your mash numbers. Usually on heavier wheat / rye / oat beer i usually stir the mash 2-3 times during the mash which helps. sometimes the stickiness of those malts can cause issues. Rice hulls are always great option.

And keep us posted on how it turned out! Glad it was brewed and welcome to the forums!

 

[Rivenin]

Brewed this up on Sunday. I ended up a little higher on efficiency than expected (83%). I pitched a healthy starter of Bell's yeast that I harvested from Oberon dregs. Looking forward to tasting this one. The boil smelled amazing.

Awesome! i haven't had oberon in a number of years (been about 5-6 years since i was in the midwest) but that yeast should be awesome! Keep us posted on that variant as well!

 

[rwgaro]

Just got the ingredients for this one and looking forward to brewing it!

Question - in post 2 you mentioned adjusting water chemistry - what did this translate to re adding how many grams of calcium chloride / gypsum to the 5 gallons? Sorry if this is a noob question, if so my bad...

 

[Rivenin]

Question - in post 2 you mentioned adjusting water chemistry - what did this translate to re adding how many grams of calcium chloride / gypsum to the 5 gallons? Sorry if this is a noob question, if so my bad...

Howdy!

Not a noob question at all!
you don't want to really add salts to your water without knowing what you're working with. it'd be like the blind leading the blind.

Do you have a current water report? or know what kind of water you're working with? then i can help for sure.

 

[rwgaro]

Howdy!



Not a noob question at all!

you don't want to really add salts to your water without knowing what you're working with. it'd be like the blind leading the blind.



Do you have a current water report? or know what kind of water you're working with? then i can help for sure.

Ack sorry (duh)! I've just started using distilled water, following the basic guidelines in the water chemistry thread linked below by dosing with calcium chloride dihydrate (~1 tsp / 5 gallons) and gypsum (~1 tsp / 5 gallons for hoppier beers). So to answer the question, assume I'm using distilled water...

https://www.homebrewtalk.com/showthread.php?t=198460

 

[brianevans32]

Had Mosaic Hops for the first time last week and I'm in love...Also love Hefe's and wheat beers. I'm going to brew this when I get home from some business trips next month, hope to have it ready for a crabbing party, if this recipe is as half as good as it sounds I can't wait to try it!

 

[newtomd]

I am brewing this one today and trying to decide if I want to dry hop or not. I only have 2 ounces of mosaic and would have to use whole leaf Citra for the dry hopping. Just curious how many others have dry hopped and if they found it beneficial. Also thoughts on Citra as the dry hop would be appreciated as well.

 

[Rivenin]

Ack sorry (duh)! I've just started using distilled water, following the basic guidelines in the water chemistry thread linked below by dosing with calcium chloride dihydrate (~1 tsp / 5 gallons) and gypsum (~1 tsp / 5 gallons for hoppier beers). So to answer the question, assume I'm using distilled water...

https://www.homebrewtalk.com/showthread.php?t=198460

Ah!
got'cha, so this would be for my system, but shouldn't be much different then what you have.

Mash : 2.8 gallons
- 4.2g Gypsum
- .8g Calcium Chloride

Sparge : 4.8 gallons

add to boil kettle
- 7.2g gypsum
- 1.4g calcium chloride

that'll put you at
Calcium : 113
Sulfate : 221
Chloride : 38
PH 5.3

Let me know if that helps you out! i wouldn't have teaspoon measurements unfortunately as with stuff like under a gram would be really difficult to measure correctly, you need a good gram scale.

 

[Rivenin]

Had Mosaic Hops for the first time last week and I'm in love...Also love Hefe's and wheat beers. I'm going to brew this when I get home from some business trips next month, hope to have it ready for a crabbing party, if this recipe is as half as good as it sounds I can't wait to try it!

Glad to hear! It'd be great for a crabbing party i bet! the salt air actually might play really well with this :fro:

 

[Rivenin]

I am brewing this one today and trying to decide if I want to dry hop or not. I only have 2 ounces of mosaic and would have to use whole leaf Citra for the dry hopping. Just curious how many others have dry hopped and if they found it beneficial. Also thoughts on Citra as the dry hop would be appreciated as well.

That one completely depends on the tastes of people that'll be drinking it. If you're more of a hop head, i'd say go for it.
But lets say SWMBO will be there drinking it as well, if they're not hop heads they will not drink as much.

One thing i can say for sure that might play well, if you have a growler or a gallon jug, just take a gallon and toss some citra hops in and bottle with 1.5 tsp of table sugar per 12oz bottle and see if you like it. it'll be a quick and dirty way to play. But then again, i usually brew 10 gallons and need ways to split batches lol so that would be my play. But when in doubt, add more hops!

 

[rwgaro]

Ah!

got'cha, so this would be for my system, but shouldn't be much different then what you have.



Mash : 2.8 gallons

- 4.2g Gypsum

- .8g Calcium Chloride



Sparge : 4.8 gallons



add to boil kettle

- 7.2g gypsum

- 1.4g calcium chloride



that'll put you at

Calcium : 113

Sulfate : 221

Chloride : 38

PH 5.3



Let me know if that helps you out! i wouldn't have teaspoon measurements unfortunately as with stuff like under a gram would be really difficult to measure correctly, you need a good gram scale.

Awesome man, thanks so much! I'll adjust this based on my approach and scale down based on my reduced batch size. Only other question is how did you get from the grams and volume to the concentration measurements - is there a tool / link somewhere you're using to convert?

Thanks again!

 

[Rivenin]

Awesome man, thanks so much! I'll adjust this based on my approach and scale down based on my reduced batch size. Only other question is how did you get from the grams and volume to the concentration measurements - is there a tool / link somewhere you're using to convert?

Thanks again!

you're very welcome!

there are a few out there, but i use this guy

https://sites.google.com/site/brunwater/

 

[geogn4t]

Wheat can have some fun with your mash numbers. Usually on heavier wheat / rye / oat beer i usually stir the mash 2-3 times during the mash which helps. sometimes the stickiness of those malts can cause issues. Rice hulls are always great option.

And keep us posted on how it turned out! Glad it was brewed and welcome to the forums!

Put this in a keg last weekend and wow is it good already. I made this for a big party in ~3 weeks. I'm sure this will be a huge hit. I'll report back after it's kicked.
Thanks for the welcome! I hope to be contributing my own recipes soon!

 

[Rivenin]

glad to hear! and glad you enjoy!

 

[JrB82]

Thinking of doing this next brew day. Neither of my LHBS have mosaic. Any substitutions, or should I order some from an online store? Also would there be any benefit to subbing and pound or so of the wheat malt for flaked wheat? How about adding actual honey to the boil?

 

[Rivenin]

Thinking of doing this next brew day. Neither of my LHBS have mosaic. Any substitutions, or should I order some from an online store? Also would there be any benefit to subbing and pound or so of the wheat malt for flaked wheat? How about adding actual honey to the boil?

Mosaic is one of those that doesn't have a substitute that I know of.
http://www.farmhousebrewingsupply.com/4-oz-bags/
they have some, however it's $6 for 4oz and 2.50 shipping if i recall correctly... While it's worth it... i think it's a weeee bit steep just to try this beer.
If you have access to it, it would make a bit different beer but i'd try something on the tropical end of the spectrum
Eg, Galaxy, El dorado, Summer, Wai-Iti might be interesting, Amarillo possibly?
Haven't really tried them, Falconers flight or Zythos would be interesting from their descriptions.
Just remember to keep your IBUs in check. .
if mosaic isn't used as it's very much it's own type of hop though, you'll get a bit different of a beer just because mosaic is so unique, it'll still be a great beer, but it'll be a bit different.

Can't think of a benefit to subbing flaked wheat personally as it'll add more body to the beer. Which the 1lb of honey malt adds quite a bit of body.
Here is some information that can explain it better

Malted wheat, as the name suggests, is a fully modified, malted grain. Flaked wheat is not malted, therefore requires extra effort to extract it's potential sugar content, which will be lower than malted wheat. Flaked wheat is traditional in Belgian witbier and lambics, it contains more starch and higher levels of protein than malted wheat. It adds more mouthfeel than malted wheat and has a different taste, which is noticeable when used in larger quantities. If the grain bill consists of more than 25% flaked wheat you should consider a cereal mash, or precooking the wheat in order to gelatinize it so you can extract more sugars out of it.

as far as adding honey to the boil. The aromas of honey are VERY delicate. If you add it to the boil, it'll volitize most of everything the honey would be adding besides the sugar.
If you were going to add sugar, i would totally find some good floral fragrant honey and add it after fermentation is mostly complete.

Thats just my thoughts though, take them as you will!

 

[JrB82]

Thanks @rivenin . that all makes sense

 

[Rivenin]

Thanks @rivenin . that all makes sense

You're very welcome!