Mosaic IPA review

[MplsUgly]

What do you folks honk of this. I'm going for something like a Fulton 300. This is a 11 gallon batch. I haven't used cryo hops before but this souns like a good application for them. I als haven't really bothered with hop stands. I usually just dump in flame out hops and then start to chill. Should I target a specific temp for this hopstand? What the process on that?

7%, 74-80 IBU,

24 lbs pilsner 88%
.5 lbs carapills 2%
2.5 Munich 10%

2 oz citra @ 60
1 oz mosaic @ 30
1 oz mosaic @15
1oz mosaic cryo@5
2 oz mosaic cryo 20 min hopstand

3 packs of uS-05

 

[enkamania]

I would change the bittering hop and add some dry hops. I do my whirlpool hops at 140, but a lot of people do higher than that.

 

[whiskeyjack]

+1 on changing bittering hop. If thats all you got use it, if not toss in some warrior, centennial, chinook, columbus, nugget, magnum as bittering. Hopstand temps are still being debated as to what is the best temp. Ranges from 130-205. I would think a lower temp would be less volatile to the flavor and aroma, but you need a high enough temp to extract the hops as well, or so its said. Most popular is probable in the 160-180 range would be my guess

 

[bigplunkett]

Yes thats a waste of citra on the bittering add it as dry hops citra and mosiac are boom together.

I personaly think wlrpool from 165 to 145 works best. Ive done low 130 seemed really close to dry hopping at that point. Drop the 30 min move it to 15 or less its a waste at 30

 

[thehaze]

Agreed on moving all those beautiful hops closer to the end of boil. If you are a stickler for a classic bittering addition, use something high AA and cheap, like Magnum, Polaris, Warrior, Bravo. I would add all hops in the last 20 minutes and do a b.g-a.s whirlpool for 30 minutes.

 

[MplsUgly]

All good advice. Any comments on the malt bill? I know it's not a critical component of this style but it still matters a bit. I was trying to get a little more color with the Munich but I think 10% is getting up there. I guess I don't care too much about the color other than not wanting it to look like a miller.

The Citra is just because I have an 8oz bag with about 2 oz left in it that needs to get used up. It's probably been in the freezer for 2 months so it will be fine to bitter but not the best for aroma at this point.

I plan to dry hop. Probably 1-2 oz of cryo mosaic per carboy.

Thanks for the info on hop stand temps. I have an electric system so I can dial this in pretty decently. I'll shoot for 160 for 30 min.

2 oz citra @ 60
1.5 oz mosaic @ 15
1.5 oz mosaic @10
1 oz mosaic cryo@5
2 oz mosaic cryo 30 min hopstand

Dryhop 1-2 oz cryo Mosaic per carboy.

Also

 

[thehaze]

The recipe looks good, simple, manageable and will not interfere with the overall hop profile. I like simple.

Personally, I don't completely like Munich in hoppy beers, but then again you might like and 10% is really not enough to make a big difference. I am more of a Golden Promise/Vienna/Maris Otter kind of guy.

I'm in a phase at the moment, where I ditched all crystal malt and only use base malt for (D)IPAs/Pale ales. I like the idea of Golden Promise, mixed with Oat and Rye malt. That's it. If you want to go hazy/juicy/NE from there, then you actually don't need to add more.

Regarding the Citra kept in the freezer for 2 months: I doubt it's only good for bittering at this stage. I would still use it, at least for whirlpooling.

 

[bigplunkett]

Regarding the Citra kept in the freezer for 2 months: I doubt it's only good for bittering at this stage. I would still use it, at least for whirlpooling.

I really think its a waste of 2 oz of amazing hops to use ot for bittering. Add to the whirlpool or dry hops.

 

[MplsUgly]

Ok. I use those 2oz to dry hop my Citra APA that is ready for it. That was the original plan for that Citra anyway bit I thought it was getting a bit old. Maybe not.

I make 10 gallon batches but only keg 5 gallons at a time per batch. I just leave the other 5 gallons in a carboy until the first keg starts getting low, then dry hop the second carboy and keg a couple days later. I think this has been in primary for about 6 weeks. Im kinda having a hard time burning through this beer lately but a couple BBQ sessions should do it.