- Recipe Type
- All Grain
- Yeast
- British Ale Yeast (WL1098)
- Yeast Starter
- None
- Batch Size (Gallons)
- 5.00
- Original Gravity
- 1.062
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 44.1
- Color
- 5.1 SRM
- Primary Fermentation (# of Days & Temp)
- 10-14 days (67 F)
- Secondary Fermentation (# of Days & Temp)
- None anticipated
- Tasting Notes
- Sweet, Citrus-y Pale Ale.
As the title suggests, I'm trying to plan a fairly simple mosaic-only pale ale that will hopefully be very aromatic and fruity with a balanced malt profile and little hop dankness. I'm new to making recipes and welcome any suggestions for simplifying and improving this design.
For a 5.00 gallon batch size:
Grains
9 lbs 8 oz - Pale Malt (2 Row, US) - 86.4%
1 lbs - White Wheat Malt - 9.1%
0 lbs 4 oz - Cara-Pils - 2.3%
0 lbs 4 oz - Honey Malt - 2.3%
Total grain bill - 11.00 lb
Mash at 150F for 75 minutes
Boiled Hops
0.50 oz - Mosaic - Boiled 45 minutes (22.2 IBUs)
1.25 oz - Mosaic - Boiled 10 minutes (21.9 IBUs)
1.00 oz - Mosaic - Boiled 0 minutes (whirlpooled for 15-30minutes)
Fermentation
Yeast - British Ale (Wyeast WL1098)
Dry Hops
3.25 oz - Mosaic - Dry hopped for 4-5 days
Being unfamiliar with dry hop amounts, I'd appreciate some feedback on the hopping profile. I aimed for later hop additions during the boil to preserve some aromatics from the mosaic, although I'm not sure how that will turn out in reality.
Edit: I am aiming to replicate a delicious mosaic-only pale ale that advertised 6.0% ABV and 45 IBUs. Additionally, I tweaked my BeerSmith settings for my equipment size, and the actual color is showing as 4.9SRM and OG of 1.058.
For a 5.00 gallon batch size:
Grains
9 lbs 8 oz - Pale Malt (2 Row, US) - 86.4%
1 lbs - White Wheat Malt - 9.1%
0 lbs 4 oz - Cara-Pils - 2.3%
0 lbs 4 oz - Honey Malt - 2.3%
Total grain bill - 11.00 lb
Mash at 150F for 75 minutes
Boiled Hops
0.50 oz - Mosaic - Boiled 45 minutes (22.2 IBUs)
1.25 oz - Mosaic - Boiled 10 minutes (21.9 IBUs)
1.00 oz - Mosaic - Boiled 0 minutes (whirlpooled for 15-30minutes)
Fermentation
Yeast - British Ale (Wyeast WL1098)
Dry Hops
3.25 oz - Mosaic - Dry hopped for 4-5 days
Being unfamiliar with dry hop amounts, I'd appreciate some feedback on the hopping profile. I aimed for later hop additions during the boil to preserve some aromatics from the mosaic, although I'm not sure how that will turn out in reality.
Edit: I am aiming to replicate a delicious mosaic-only pale ale that advertised 6.0% ABV and 45 IBUs. Additionally, I tweaked my BeerSmith settings for my equipment size, and the actual color is showing as 4.9SRM and OG of 1.058.
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