Slightly Confused Brewing Company
Mosaic IPA (SCBC original recipe)
Batch 57
Second time making this recipe (first in April 2015)
Ingredients:
11# 2-row
1.5# German Vienna
0.5# Caramel 40L
0.5# Caramel 80L
---total grain bill 13.5#
Hop Schedule:
1 oz mosaic @ 60'
0.5 oz mosaic @ 30'
1 oz cascade @ 20'
0.5 oz cascade @ 5'
1 oz mosaic @ 0'
Dry: 1.5 oz mosaic
Omega Yeast Labs New Jersey Ale (OYL-045)(second use)
-Via 1.5 L starter
Stats:
OG: 1.067 (estimated); 1.065 (measured) [estimated 70% efficiency]
FG: 1.016 (estimated); 1.012 (measured)
ABV: 6.7% (estimated); 6.9% (measured)
Estimated IBU 79.75, SRM 10.21
Brewersfriend.com for calculations
Brewing Steps:
Second time making this recipe (first in April 2015)
Ingredients:
11# 2-row
1.5# German Vienna
0.5# Caramel 40L
0.5# Caramel 80L
---total grain bill 13.5#
Hop Schedule:
1 oz mosaic @ 60'
0.5 oz mosaic @ 30'
1 oz cascade @ 20'
0.5 oz cascade @ 5'
1 oz mosaic @ 0'
Dry: 1.5 oz mosaic
Omega Yeast Labs New Jersey Ale (OYL-045)(second use)
-Via 1.5 L starter
OG: 1.067 (estimated); 1.065 (measured) [estimated 70% efficiency]
FG: 1.016 (estimated); 1.012 (measured)
ABV: 6.7% (estimated); 6.9% (measured)
Estimated IBU 79.75, SRM 10.21
Brewersfriend.com for calculations
Brewing Steps:
- Heated 3.9 gallons of water to a strike temperature of approximately 165 degrees
- Target mash temperature 152; volume at 1.25 quarts/pound
- Used Sparge Pal app for volume calculations
- Original temperature about 148; added 1/2-2/3 g of boiling water and raised temperature to 152/153 degrees
- Added water to mash tun first (water, then grains)
- Mashed 75 minutes
- Stirred twice (50' and 25')
- After 75 minutes lautered into bucket (to measure volume)
- Lautered over about 7 minutes
- Heated 3.5 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
- Miscalculated somehow - should have been 5 g (per SpargePal) so really around 4.7 g added about 1 to 1.5 g of water to the sweet wort prior to boil
- Let sit for 10 minutes, then lautered until we had about 6.25 gallons
- Boiled for 60 minutes
- Kept fairly vigorous boil going
- Added hops
- Chilled
- Pitched yeast and aerated wort
- Pitched yeast from starter
- Poured into fermenting bucket
- Ferment about 2 weeks then rack to secondary x 2-4 weeks
- Plan for dry hop x 7 days once in secondary (2/3 - 2/9)
Notes:
-Good, but not as good as the original. Wonder if fermentation was not full and fast d/t old yeast? When racking to secondary there was not a think krausen layer on the bucket and only a few clumps of yeast floating on the top
-Good, but not as good as the original. Wonder if fermentation was not full and fast d/t old yeast? When racking to secondary there was not a think krausen layer on the bucket and only a few clumps of yeast floating on the top
