Thursday, March 1, 2018

Mosiac Once Again....w/Salt doesn't taste like a pretzel.

While messing with a second version of the stout I previously posted about, this whole salt thing had me intrigued enough to try it in an IPA.  I've tried leaning on the calcium chloride for a few hoppy beers, but never thought to add salt until reading the, "Isolated Yeast (Tree House): How to Identify and Characterize?" thread on Homebrewtalk.  Some guys have talked of this on there.

What I think salt brought to this beer?  It rounded out the mouthfeel of this beer; helped to accentuate the earthier flavors of Mosaic and the sweetness of the beer.  It provided a full mouthfeel.  While an improvement, the sweetness is overpowering.  There's some balance that needs to happen here...but the fullness this water profile brings is something I want to maintain.

Overall, I prefer the previous versions of this beer.  One thing that struck me was the aroma is really inviting.  The hops are berry like with a touch of dank and the wheat comes through so soft reminding me of some sort of creamsicle.  But I never wanted a beer that tasted like a creamsicle.  Maybe some magnesium chloride to get that bitterness a little harsher or reduce the salt or balance a little more towards sulfate?

Mosaic Once Again w/Salt

2.5 Gallons
O.G. 1.055
F.G. 1.011

75% (5 lbs. 4 oz.) 2-Row
20% (1 lb. 6.4 oz) White Wheat
5% ( 5.6 oz.) C20
Mash at 152 F for 60 min

.50 oz. Magnum @60 min for 55.4 IBUs
.6 g. Whirlfloc at @5 min.

2.00 oz. Mosaic for 10 min at 170°

Wyeast 1318 2nd generation 400ml

3 oz. Mosaic on day 4

4.86 gallons RO water
1.65 g. Gypsum  
3.04 g. Salt

For a profile of:
Ca: 20/ Mg: 0/ Na: 65/ Cl: 100/ SO4: 50/ HCO: 0

32.59 ml Phosphoric Acid For @ 5.3ph

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