Mosaic hops are reported to bring a complex array of flavors which make them well suited for a single hop beer. Like last time I'll be applying a majority of the hops as flavoring/aroma additions. Look forward to finding out what all the hype is about.
I had intended on using US05 yeast but found that my LHBS had a new dry yeast by Mangrove Jack's. They have a pretty impressive selection of yeast varieties which I might try if this one works out. I chose their "US West Coast" which sounds similar to the Sierra Nevada strain. I plan on fermenting it out at 65 F.
I'll be using the same grain bill from last time. Three base malts and a bit of Crystal malt gave the beer a really nice malt backbone that really helped to balance the hop flavor. I overachieved a bit on the OG last time and ended up with a 5% ABV been. Would like to bring this one in a bit closer to 4% this time if I can.
Recipe Details:
- Grain:
- 5 lb Maris Otter
- 3 lb Vienna
- 2 lb Munich
- 8 oz Crystal 20L
- 8 oz Crystal 60L
- 3 oz Acid Malt
- Hops:
- 0.75 oz Mosaic (Pellet, 10.6% AA) at 60 min
- 0.5 oz Mosaic (Pellet, 10.6% AA) at 10 min
- 0.75 oz Mosaic (Pellet, 10.6% AA) at 5 min
- 1 oz Mosaic (Pellet, 10.6% AA) added once temp is down to 180 F (stand for 30 min)
- 1 oz Mosaic (Pellet, 10.6% AA) Dry Hop
- Yeast:
- Mangrove Jack's M44 US West Coast
- Water:
- 10 Gal Spring Water
- 1 tsp CaCl
- 1 tsp Gypsum
- 1 tsp Irish Moss at 15 min
Process Details:
- Batch Size:
- 6 gal (Target 6 gal)
- Mash:
- 156 F for 60 min
- Boil:
- 60 min (Target 60 min)
- Fermentation Temp:
- 65 F
- Primary Duration:
- 3 weeks
- Secondary Duration:
- NA
Results:
- OG:
- 1.044 (Target 1.045)
- Efficiency:
- 68% (Target 68%)
- FG:
- 1.010 (Target 1.012)
- Apparent Attenuation:
- 77% (Target 73%)
- ABV:
- 4.46% (Target 4.33%)
Brewing Notes:
- 6/18/2017 - Brewday - 9:00 AM to 1:30 PM - Including setup and cleanup
- Heated 10 gal of spring water and cycled through the Mash Tun, Grant, and RIMS until the system was at about 158 F. Ended up with 7 gal in the system
- Cycled water through Mash Tun, Grant, and RIMS as I added the grain. Stirred well to eliminate dough balls. Seemed to settle out to about 154 F. Took about 45 min to get to dough in.
- Cycled RIMS at ~2 qt per min at 156 F
- Stirred after 10 min and then again at 30, 45 and 60 min.
- Heated 3 gal of sparge water to 185 F
- Added sparge water at the end of the Mash and let cycle for 5 more minutes.
- Drained into the kettle until I'd collected 8 gal
- Started heating after collecting 3-4 gal. Had it close to a boil by the end of the sparge
- Added bittering hops as it came to a boil
- Added Irish moss with 15 min left
- Added flavoring hops as planned at 10 and 5 min
- Put the wort chiller in to sanitize with 5 min left
- Chilled the wort for a minute or so prior to adding the hop stand hops - chilled very quickly down to 170 F. Let it sit at this temp for 30 min. Was down to 140 F by the end of the hop stand
- Transferred to the fermenter. Ended up taking all the cold break and most of the hops during the transfer
- Added the dry yeast directly to the wort during the transfer. Sloshed it around at the end to mix it in.
- 6/19/17 - Airlock was bubbling vigorously this morning
- 7/1/17 - It has been about two weeks since making this beer so I'm starting the dry hop. Put the hops in a sanitized hop bag weighed down with two stainless steel nuts. Chilled down to 45 F and removed from the chest freezer to make room for my Barleywine which will be cold crashing over night.
- 7/2/17 - Moved back to the fermentation chamber to chill down to 50 F
- 7/7/17 - Cold Crashed to 32 F and added gelatin for fining
- 7/9/17 - Bottled this batch today with 3.5 oz of priming sugar. Got 54 12 oz bottles. The FG came in at 1.010. The beer has a really lovely fruity hop character. Can't wait for this one to carb. Will try the first one next week.
- 7/26/17 - Tasting Notes - Very drinkable beer with a lovely hop character. The Mosaic hop is very nice. I think any characterful hop would probably make a very nice beer in these amounts. Right now the flavor profile is slanted towards the hop but it will get into more balance as it gets a bit older. As is there is enough malt character to establish a really nice balance of flavors.
- 12/19/17 - Drank the last one of these. The hops had fallen off quite a bit but it still had a nice balance between the bitter and malt flavors.
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