A single hop beer to highlight the Mosaic hop. Mosaic is most noted for its “berry medley” aromas, other descriptors used include mango, stone fruit, citrus, grassy, pine, earthy, herbal, spice. It’s a complicated hop variety and lives up to its name well.
Blackrock Pale Ale
300g Caramalt Grain malt
15g Mosaic hops (10 min boil)
30g Mosaic hops (0 min boil)
15g Mosaic hops (Dry hop)
US05 yeast or MJ M44 West coast yeast.
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. In a bowl, add the grain to 1 litre hot tap water, mix well and steep for 30 minutes.
3. After steeping, pour grain and liquid through a strainer and collect the liquid in a saucepan. Rinse grain with 1 litre of hot water and collect in the saucepan. Discard the grain.
4. Bring resulting liquid to the boil and add 15g Mosaic hops to the pot.
5. After boiling for 10 minutes, turn the heat off and add 30g Mosaic hops to saucepan. Allow to sit for a further 5 minutes.
6. To the fermenter, add the Blackrock Pale Ale and Ultrabrew. Pour the hot wort from the saucepan into the fermenter, using some to rinse out the tin. Stir well.
7. Add chilled and tap water to the fermenter to top up to 22 litres at approximately 18°C.
8. Stir well and sprinkle yeast onto the surface. Ferment at 18°C for best results.
9. On Day 4, add 15g Mosaic hops to fermenter and re-seal. Ferment until hydrometer reading is stable over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.