Sunday, November 20, 2016

Mosaic Once Again...

75%, 20%, and 5%

I've brewed three Mosaic pale ales so far.  This is the fourth attempt.  Two-row, flaked oats and Munich malt made up the first and third recipes while the second was just two-row and flaked oats.  The taste of the oats seems to have a sweetness that hits the sides of my palette the wrong way; cloying.  Not convinced I like oats, I've moved on the use white wheat.  Two of the previous versions included some sugar to help dry them out, but with this one I've omitted it.

Left: new bag.  Right: old bag.

For this batch I had an older vacuum sealed bag of Mosaic I was going to use up and then supplement with some pellets from a new bag.  Well, the difference between the two was apparent.  The aroma of the vacuum sealed pellets were tame compare to the new bag.  The old bag of pellets were darker but this may be from the pelletizing process.  Not sure if this is oxidation, age or processing.  Either way those old hops got dumped.

With recent batches of beer I've also started adding the Epsom salt and table salt needed to match the water profile I prefer.  Before, I would just use the gypsum and calcium to hit the sulfate and chloride targets.  At times my beers seemed thin.  Whether or not it's the water, with further batches I plan to play around with the "other" salt additions.


2.50 gallons
O.G. 1.060
F.G.  1.010

Rahr 2-Row     75.0 % (5 lbs. 4.9 oz.)
White Wheat    20.0 % (1 lb 6.6 oz.)
Crystal 20      5.0 % (5.7 oz.)

Mash at 152 F for 60 min       

Warrior @60 min for 60 IBUs     

2.00 oz. Mosaic for 10 min     

1.0 pkg. of WLP1318           

1.50 oz. Mosaic for 5.0 Days     
1.50 oz. Mosaic for 2.0 Days 

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