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.
20 Litre Batch
Est Alc 4.5%
Est IBU’s 25
Est SG: 1.044
Est FG: 1.010
FOR THE MASH:
2.5kg Marris Otter grain
500g Vienna grain
1kg Wheat grain
200g Caramalt grain
To infuse the grain use 12 litres of 72C water (strike temperature) Mash Schedule: 60mins at 66C. 20 mins at 75C. Then recirculate and run-off. Sparge 10 litres at 75C.
FOR THE BOIL:
10g Mosaic hops pellets (13.1% AA) (Boil for 60min- 16 IBU)
1 tsp Irish moss or Whirlfloc (Boil for 15 min)
15g Mosaic hop pellets (13.1% AA) (Boil for 10min – 8.6 IBU)
20g Mosaic hop pellets (13.1% AA) (Dry Hop)
Cool the wort and ferment as close as possible to 21C. Use WY1056 American Ale Yeast or MJ West Coast M44 yeast. After 5 days of fermenting, Add 15g Mosaic hops (Dry Hopping)
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.