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.
2.5kg Liquid Light Malt Extract
1kg Liquid Wheat Malt Extract
300g Caramunich malt grain
300g Carapils malt grain
10g Mosaic Hops (13.1% AA) ‐ 60 min boil
20g Mosaic Hops (13.1% AA) ‐ 20 min boil
20g Mosaic Hops (13.1% AA)– 5 min boil
10g Mosaic Hops (13.1% AA) – Dry Hop
Safale US‐05, MJ M44 or WY1056 American Ale Yeast
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Caramunich and CaraPils malt grains for 20‐30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into a saucepan. Rinse grain with 1 Litre of hot tap water into saucepan, discard grain.
4. Add 4 litres of water & 1kg liquid wheat malt to saucepan, bring to boil whilst stirring.
5. Add 10g Mosaic hops.
6. After boiling for 40 minutes, add 20g Mosaic.
7. After boiling for 55 minutes, add 20g Mosaic. Continue to boil for the last 5mins.
8. At the end of the 60 minutes, turn off the heat.
9. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
10. Pour contents of saucepan into fermenter, top up to 23 litres with chilled and/or tap water to reach a starting temperature of 18‐20°C. Stir vigorously to aerate.
11. Add yeast and ferment as close as possible to 18°C.
12. On Day 4 of fermentation, add Dry Hops of 10g Mosaic to the fermenter. Bottle or keg when gravity is consistent 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.