Category Archives: Mosaic IPA 1

Mosaic IPA 1

I have an upcoming birthday so I decided to brew a Bday beer for myself.  After kicking around different ideas I figured I should brew something that is popular but with a twist for me so I settled on an American IPA but a boatload of Mosaic hops late.  I also decided to make this my first Caramel/Crystal free IPA since it seems there is a general move away from these malts in IPAs on the West Coast.  Why not give it a whirl!  I recently moved so my eBIAB system is out of commission till I get an electrician scheduled so I brewed this on my old 3 vessel system.   Here is the recipe:


Recipe Info

Beer Name: mosaic ipa
Style: American IPA
Date: 8-17-2015


Original Gravity: 1.061
Final Gravity: 1.012
Color: 3.7
Alcohol: 6.3 %
Bitterness: 143.5 IBUs


Efficiency: 80
Attenuation: 80


Mash Fermentable Weight: 15.125 Pounds
Mash Thickness: 1.5 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 5.67 Gallons
Mash Volume: 6.88 Gallons
Strike Water Temp: 163 F
Mash Temp: 150 F


Kettle Gravity (start of boil): 1.050
Starting Boil Volume: 9.0625
Boil Duration: 75 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.5


Weight (Lbs) % by Weight Name Yield SRM
7 46.3 Rahr Pale Malt; American (Rahr) 81.3 1.8
7 46.3 Simpsons Golden Promise 82.0 2.0
.75 5.0 Briess Carapils 74.0 1.3
.375 2.5 Weyermann Acidulated Malt 78.7 2.3


Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Magnum Pellets 13.1 60 Boil 33.2
1 Columbus Pellets 15.2 15 Boil 19.1
4 Mosaic Pellets 11.7 30 Whirlpool 45.6
4 Mosaic Pellets 12.8 0 Dry Hop 0.0

Yeast and Friends

Amount (Milliters) Name
1 White Labs WLP001 California Ale


Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10


Forced Carbonation
Keg Temperature: 42 F
Volumes of CO2: 2.5`
Set Keg Pressure to: 13.3 psi
Liquid Yeast Pitch – Stirplate Starter
First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 141 grams
Starter Size: 1.4 liters
Salt and Acid adjustments:
Mash Salts:
Gypsum: 12.0 gram -> i ended up doing 7g
Mash Acid:
Acidulated Malt: 6.0 oz
Sparge/Boil Salts:
Gypsum: 10.0 gram
Predicted Mash pH of: 5.46
Mash Ions (ppm):
Ca: 80.8 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 200.8
Boil Ions (ppm):
Ca: 75.0 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 186.9
9/2/15 made 1.5L starter
9/4/15 normal brewday on automated 3 vessel propane system outside 90+F.  cooled to 64F.  let sit for 20 min.  racked to fermenter and pitched at 68F @ 3pm.  10pm already steady bubbling.
9/5/15 nice 1 inch kreusen with strong bubbling
9/6/15 ditto
9/7/15 ditto.  smelliest fermenter ever!  started super dank and now more berry.
9/8/15 starting to slow just a hair
9/9/15 ~2 sec apart
9/10/15 kreusen dropped ~3 sec
9/11/15 ~5 sec
9/12/15 ~ 13 sec
9/13/15 ~15 sec
9/23/15 no bubbling
9/24/15 transferred to clean, purged carboy and dry hopped 2oz FG 1.014 pH 4.41
9/27/15 added other 2 oz
10/1/15 racked to keg and put in lagering fridge
10/2/15 added gelatin
10/7/15 racked to serving keg and force carbed
thoughts: fantastic beer.  nice and dry but not minerally.  this much mosaic may be a bit much. probably better mixed with other hops.  that said, they are delicious hops with a whole lot going on.  fantastic beer.  big fan of the grain bill and caramel malt is not missed.