Tapped the Crystal/Mosaic IPA brewed 2.5 weeks ago today. VERY impressed. First IPA I've brewed in a while that tastes and smells like something I could get commercially. Please don't think I'm being conceited here; fresh commercial IPAs (in cans or bottles) have a distinct (to me) flavor/aroma that I just haven't seemed to be able to achieve in past brews. And I'm not talking about product that has sat on the shelf long enough to get that oxidized flavor. This one is balanced between malt and hops, with a very pretty head that lasts a while. The flavor has a depth that I haven't managed before. Not many competitions around here these c*vid days, but the husband just gave me the green light to enter the only one around here that this has a good chance in, and volunteered to take the entries up to Ballard since he has the rest of the week off. Anyone wants the recipe, not to make this TL;DR, but here it is:
8bs 2-row (I use GW)
1.5lbs Pilsner
1.5lbs light Munich
Mashed at 150 for 60 minutes, batch sparged
Preboil gravity was 1.035
SG at 1.062 after 90 minute boil
1oz Crystal at 60
1oz each Crystal and Mosaic at 10, 5, and flameout (both 2020 crop years from YVH)
2.5oz each Crystal and Mosaic dry hop for 7 days
Carbed to I don't know how many volumes of co2, looks right to me
8bs 2-row (I use GW)
1.5lbs Pilsner
1.5lbs light Munich
Mashed at 150 for 60 minutes, batch sparged
Preboil gravity was 1.035
SG at 1.062 after 90 minute boil
1oz Crystal at 60
1oz each Crystal and Mosaic at 10, 5, and flameout (both 2020 crop years from YVH)
2.5oz each Crystal and Mosaic dry hop for 7 days
Carbed to I don't know how many volumes of co2, looks right to me