American Wheat Beer Mosaic Honey Wheat

[arnobg]

View attachment ImageUploadedByHome Brew1500688437.303112.jpg

Nice summer beer for sure, everyone loved this one. Last pint from the keg cleared a bit.

 

[Electrake]

Thinking of brewing this again with WLP 090. Has anyone tried it with San Diego Super Yeast?

We use it at my brewery almost as much as a house yeast. It ferments very quickly, and incredibly dry. However it leaves little in the way of esters or anything remotely yeasty. Makes a great NE IPA if you ask me, and thats about it.

 

[Epos7]

We use it at my brewery almost as much as a house yeast. It ferments very quickly, and incredibly dry. However it leaves little in the way of esters or anything remotely yeasty. Makes a great NE IPA if you ask me, and thats about it.

Huh, I'd always thought for a NEIPA you'd want something that produced a lot of esters, like the Vermont Ale strain.

 

[Electrake]

Huh, I'd always thought for a NEIPA you'd want something that produced a lot of esters, like the Vermont Ale strain.

I personally enjoy an english strain, like nottingham... also super attenuative.

 

[Murphys_Law]

I've made a "honey wheat" using orange blossom honey and wanted to try honey malt instead so this looks like a good recipe, but I already have a bunch of citra hops and no mosaic. Any thoughts on using all citra as a sub? I'd prefer to blow through some existing inventory!!

 

[arnobg]

I've made a "honey wheat" using orange blossom honey and wanted to try honey malt instead so this looks like a good recipe, but I already have a bunch of citra hops and no mosaic. Any thoughts on using all citra as a sub? I'd prefer to blow through some existing inventory!!

I would say it's still going to be delicious. I've had a wheat beer before with all Citra and it's pretty similar. Try it out and let us know how it was!

 

[Epos7]

I personally enjoy an english strain, like nottingham... also super attenuative.

Ah, interesting.

S05 is also a pretty clean yeast, so I'm hoping WLP090 will be a good substitute for this recipe. It's on the stir plate already!

 

[Electrake]

Wish you the best! At home, i love S05 as a yeast to basically try new recipes.

 

[Mothman]

This beer sounds delicious.

I'm going to make this my 2nd all-grain (BIAB) batch (4th batch overall), it will be my first time trying dry-hopping.

Put in the order for ingredients yesterday, maybe next weekend will be brew day .

 

[Mothman]

Brewing this today, scaled down to a 3.5 gal batch.

Mash is being stubborn... for some reason I've had to extend 30+ minutes to get expected gravity... still not quite there, but close. Might end up a little light in alc... will see what the next 10 minutes or so gets me.

Edit, ended up extending the mash by about 40 minutes, with several stirs... possibly I'd missed a dough ball, as in the end all is good, actually over-achieved on post-mash gravity a bit. On to the boil!

 

[Mothman]

Question about the dry hop on this... OP says dry hop 4 days.

Does that mean 4 days short of the suggested 2 weeks, toss in the dry hops, and then confirm it's done, with FG readings, and package at the 2 week mark?

Or, let it go the 2 weeks, confirm with readings that it's done, then dry hop, and package about 4 days later?

(I've never dry hopped before)

Or does it matter? I'm assuming the intent here is to dry hop after FG is reached?

 

[Epos7]

Question about the dry hop on this... OP says dry hop 4 days.

Does that mean 4 days short of the suggested 2 weeks, toss in the dry hops, and then confirm it's done, with FG readings, and package at the 2 week mark?

Or, let it go the 2 weeks, confirm with readings that it's done, then dry hop, and package about 4 days later?

(I've never dry hopped before)

Or does it matter? I'm assuming the intent here is to dry hop after FG is reached?

Either once FG is reached, or just before. The advantage of dry hopping while fermentation is ongoing is that yeast will continue to produce CO2, purging any oxygen you might introduce during the dry hop.

I brewed this recently. Did the dry hop 9 days after pitching yeast. Cold crashed 3 days after that. Packaged 5 days later. Typically I'd package sooner, but I had some stuff come up. Dry hops will impart less flavor to the beer at cold crash temperatures, so I typically count my dry hop in days before cold crash.

Also, I never bother checking FG until I package. Beer is always done, and taking samples for gravity readings only introduces oxygen.

 

[Mothman]

If dry hopping once fg is reached, is there any downside to waiting longer before starting the dry hop?

Eg. Leave in primary for 2.5 weeks, or 3 weeks, then dryhop 4 days, then bottle.

 

[JrB82]

Brewed this for the fourth time tonight

 

[Epos7]

If dry hopping once fg is reached, is there any downside to waiting longer before starting the dry hop?

Eg. Leave in primary for 2.5 weeks, or 3 weeks, then dryhop 4 days, then bottle.

No not really.

 

[Mothman]

Just dry hopped my batch (1 oz pellets in an ~ 3.25 gal batch, hoping for a decent hop aroma).

Plan is to leave the hops in (in a large bag) until Friday, pull them out and squeeze, then let the bucket sit overnight (may try to chill as much as I can overnight, I can't do an actual cold crash), and bottle Saturday morning.

Then the long, slow,wait for the first bottle sample. =) Excited!

 

[Mothman]

So I'm only a week into bottle conditioning my first batch of this recipe but I couldn't resist trying the test bottle.

I put it in the fridge this morning and poured it a short short while ago.

So good! My best homebrew yet.

A nice citrus / tropical aroma, flavour a little sweet but mostly crisp and refreshing, and modest malty aftertaste.

 

[Shenanigans]

So I'm only a week unto bottle conditioning my first batch of this recipe but I couldn't resist trying the test bottle.

I put it in the fridge this morning and poured it a short short while ago.

So good! My best homebrew yet.

A nice citrus / tropical aroma, flavour a little sweet but mostly crisp and refreshing, and modest malty aftertaste.

Good job looks great.

I brewed this over two years ago and as we don't have honey malt here I subbed it with Abbey Malt. I also used some Amarillo.
It as very well received.

I was in America a few months ago and have everything to brew the original recipe now. Maybe next spring

 

[Mothman]

I'm about 1.5 months post-bottling this brew and still have half a dozen bottles left, which have been stored in a dark, somewhat cool place (~60F ish... not really cool, but the best I can do for storage outside of the fridge).

The beer is still tasty, but I definitely have lost a good amount of the fruity dry hop aroma/flavour that it had when fresh.

Is that just the nature of the beast in bottle conditioned beer? Or is there a technique for prolonging the persistence of the dry hop character?

Perhaps increase the amount of dry hops used in the first place?

 

[tSeven]

Going to try this recipe soon but i cant find honey malt near my house. I was thinking about changing it for rye malt, anyone tried it already? Better suggestion? Changing mosaic for galaxy too because i have a lot of galaxy already.

 

[jpb2716]

Going to try this recipe soon but i cant find honey malt near my house. I was thinking about changing it for rye malt, anyone tried it already? Better suggestion? Changing mosaic for galaxy too because i have a lot of galaxy already.

I've brewed this recipe at least 8 times now. The mosaic is the heart and soul of this beer, in my opinion. Galaxy is one of my favorite hops but I'd personally stick with the Mosaic. You could sub rye for the honey malt but it will change the makeup of the beer a good bit. If you can't find honey malt locally, I'd sub for a low lovibond crystal malt.

 

[tSeven]

I've brewed this recipe at least 8 times now. The mosaic is the heart and soul of this beer, in my opinion. Galaxy is one of my favorite hops but I'd personally stick with the Mosaic. You could sub rye for the honey malt but it will change the makeup of the beer a good bit. If you can't find honey malt locally, I'd sub for a low lovibond crystal malt.

Thanks for the advice, so i'm going to buy some mosaic and use crystal malt besides rye one.

 

[tSeven]

I've brewed this recipe at least 8 times now. The mosaic is the heart and soul of this beer, in my opinion. Galaxy is one of my favorite hops but I'd personally stick with the Mosaic. You could sub rye for the honey malt but it will change the makeup of the beer a good bit. If you can't find honey malt locally, I'd sub for a low lovibond crystal malt.

Thanks for the advice, so i'm going to try with crystal malt and mosaic.

 

[jpb2716]

Thanks for the advice, so i'm going to try with crystal malt and mosaic.

The more I think about it, melanoidin malt is another option as a sub. Or even better, a combination of melanoidin and crystal 10L. Maybe 50/50 or 75/25 melanoidin/crystal. There's no direct substitute for honey malt but the combination will get you close.

 

[Tarpon87]

Brewing this as i type, mash almost done. Same grain bill as op with 2oz of acid malt added. Adding some cascade to the whirlpool and dryhop as some mosaic only beers can taste a little cloying to me.

 

[Jako]

Decided to brew a wheat for spring and to play with mosaic, but it did not last that long.
Hard to describe, but tastes like a sweeter passion fruit/guava american hefeweizen that has been a hit with everyone that has tried it. Defiantly more of a hop forward beer (but not bitter hoppy), the wheat comes through but just hints at it.
Took it to a brew share a few weeks ago, the brew shop owners wife that doesn't drink malted beverages (cider lover) tried some and had me brew them a 5 gallon batch. So it has it's appeals!

4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
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Mash : 152* 60 Minutes
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.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
-----
Ferment with S-05 @65* for 2 weeks
Kegged and hit it with 10PSI for another week and started enjoying it. Gets better with time, but it's highly drinkable very quickly.

First time posting a recipe. Apologies if i forgot something.
:EDIT: IBU says 5, which isn't true, that is the SRM, the IBU is 25

At the time you made this do you know the alpha of the hops? My batch is a 12% sounds high.

 

[Tarpon87]

This beer scored a 36 and got an honorable mention in a recent event, common criticism was low carbonation (i bottle off the keg and this was a bit rushed, i was worried about this) and needed better head retention.
This is a really nice beer, very enjoyable as we enter spring time.

 

[Jako]

hmm just made this about two weeks ago. I have never seen beer look like this any ideas. My only thought is my mash tun did a bad job and it's grain. Smelled like eggs a bit..

 

[jpb2716]

hmm just made this about two weeks ago. I have never seen beer look like this any ideas. My only thought is my mash tun did a bad job and it's grain. Smelled like eggs a bit..

I can't see your picture.

 

[Jako]

I can't see your picture.

Thanks for the heads up going to t
Fix it