porschemad911 Posted June 3, 2015 Share Posted June 3, 2015 Well, my brew evening was a success and I have 10.5 litres of Mosaic Amber Ale in a cube. Here are the ingredients that ended up going in. Grain 1000g Weyermann Pilsner Malt 517g Thomas Fawcett Maris Otter Malt 325g Weyermann Munich I Malt 205g Joe White Wheat Malt 195g Simpsons Medium Crystal Malt 30g Simpsons Dark Crystal Malt 125g Weyermann Carahell Malt 33g Joe White Chocolate Malt Hops 7g Centennial @60 mins 5g Mosaic @5mins 5g Mosaic @cube 10g Mosaic dry hop to come Very nice looking wort, a beautiful rich amber colour. Edit: My O.G. sample has cooled to room temp, somehow I managed to fluke 1.050 on the nose Link to comment Share on other sites More sharing options...
Beerlust Posted June 4, 2015 Author Share Posted June 4, 2015 Good stuff John! I hope your scaled down, no chill adjusted version hits all the right marks & produces a delicious beer for you. It will be interesting to hear what your WLP006 does with the brew given that it claims to ferment dry with a notable ester profile, differing from the 1318 yeast I use that ferments fruity & finishes slightly sweet. Good luck with the ferment once you get around to it. Cheers, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted June 4, 2015 Share Posted June 4, 2015 It will be interesting to hear what your WLP006 does with the brew given that it claims to ferment dry with a notable ester profile' date=' differing from the 1318 yeast I use that ferments fruity & finishes slightly sweet.[/quote']This will be the 7th brew I've done with WLP006 and I reckon it will suit an Amber Ale perfectly. It does attenuate well at 18C, but leaves a nice malt character behind and throws a subtle apricot ester. See how it turns out! P.S. Speaking of attenuating well but leaving plenty of malt flavour, I just took a quick gravity sample of my Old Ale done with WLP006, it's down to 1.013 from 1.070 now (dropped another 2 points since last Friday) and is tasting really nice. I can tell that this will be one to age for a while though. Link to comment Share on other sites More sharing options...
porschemad911 Posted June 17, 2015 Share Posted June 17, 2015 Well after 7 days in the fermenter I did a quick gravity check. It was down to 1.011 so in went the Mosaic dry hops. I'll give it another week and then bottle. Smells and tastes very nice at the moment! Tasting the gravity sample, Mosaic seems like a very nice hop. It's not overpowering, a bit flowery, with some citrus and fruity notes. I think most of this one is going into a Tap-a-Draft bottle for fresh drinking after carbonation! Link to comment Share on other sites More sharing options...
Beerlust Posted June 17, 2015 Author Share Posted June 17, 2015 Hi John. I'm certainly following your posts here, & am very interested in the final outcome of your version of my original recipe. For whatever reason, this particular recipe struck a nerve with Scottie, & he took the plunge & brewed a version to his liking of it. The kindness he showed through his subsequent posts, his assessment of the beer & a picture were really great. Enough so that Hairy (allbeit for perhaps ulterior motives ) also decided to brew a version of it for himself. Apart from his also really kind words about the beer, I really had a good chuckle through Hairy's "Baseball Brewing" of the beer through each of the stages! Our favourite Canuck on the back of that brewed a version to which he said he & his friends really enjoyed. The feedback I received from each of these guys (that I really respect as home brewers), you can't buy. For that alone I'm very grateful. With that, it helps me put up with a lot of the BS they throw at me! I'll very much look forward to your view of your version of the final beer too John, as I have from Scottie, Hairy & Chad. I feel I learned a great deal from their own experiences & input on the recipe/beer. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 18, 2015 Share Posted June 18, 2015 I'm also looking forward to hearing how it turns out. I ordered some Mosaic hops in my last order, and I have plans to brew this recipe in the warmer months as well. I'll try to keep it as close as possible to the original though, with the exception of it being AG. I'm gonna brew one of my "hop tester" APAs with Mosaic first though just to see what it's like as a hop. Basic malt bill, bit of Magnum for bittering and the rest as Mosaic late additions/dry hop. Should be interesting! Link to comment Share on other sites More sharing options...
porschemad911 Posted June 19, 2015 Share Posted June 19, 2015 Yep, sharing recipes and ideas is a big part of what makes this hobby so much fun. Link to comment Share on other sites More sharing options...
spratty Posted June 19, 2015 Share Posted June 19, 2015 Link to comment Share on other sites More sharing options...
porschemad911 Posted June 23, 2015 Share Posted June 23, 2015 And safely bottled! Got about 9 litres of nice clear beer after racking from my Craft fermenter into my cube on top of the dextrose priming solution. It's tasting very promising! Link to comment Share on other sites More sharing options...
Beerlust Posted June 24, 2015 Author Share Posted June 24, 2015 Hi John. I hope your no-chilled, reduced volume, bulk primed version produces an enjoyable beer. Cheers, Lusty. Link to comment Share on other sites More sharing options...
spratty Posted June 28, 2015 Share Posted June 28, 2015 Hi guys. On the back of a few of our fellow forum members praise of the hop' date=' I recently bought a small 90gm bag of Mosaic hops to see what all the fuss is about surrounding the flavours & aromas of this relatively new release hop. Most of what I have read for recipes is either an IPA, or APA. I want to split the 90gms over two brews. One brew to test & understand the flavours of the hop, & the next to mix it with other hops in another brew, as I like to do. So given I only want to use 45gms, what to brew? I thought an Amber Ale would go nicely with this particular hop as the primary flavour & aroma hop, alongside a nice malty backbone. I've cheated a little by using a nice citrusy hop for my bittering addition, but have used Mosaic exclusively for each addition beyond that. I'm yet to see a commercial amber ale using this hop so let's roll the dice! Given how you can seemingly get away with lighter ABV levels with Amber Ales, I reckon this recipe could work very well. Briess CBW Pilsen Liquid Malt Extract 1.5kg (Sorry Coopers. Make your LME more widely available!) Light Dry Malt Extract 500gms Munich Malt grain 500gms Medium Crystal grain 350gms Chocolate Malt grain (1200) 100gms CaraHell 200gms Mashed/steeped @ 68°C for 60-75mins [u']5 litre hop boil[/u]: Centennial 15gms @ 60mins Mosaic 10gms @ 20mins Mosaic 5gms @ 10mins Mosaic 10gms @ flameout (30min post boil steep) Mosaic 20gms dry hopped after 4-5 days. Wyeast London Ale III 1318 fermented @ 20°C Brewed to 21 litres EBC = approx. 34 Bottled ABV = approx. 4.6% IBU = approx. 25.8 For those that have tasted a nice Amber Ale, you will know that it is not meant to be a hop bomb. If anything, the beer is more malt dominated (on the sweeter side), with a nice hop aroma & a mild hop flavour presence. I'm hoping I've got the balance right for my first attempt at my own designed recipe Amber Ale (insert unsure icon). I'm hinging my bets that the Mosaic hop will produce something very approachable in this style. Bold claims I know, considering I haven't even tasted a beer flavoured with this hop yet! Hahaha! :P Throwing caution to the wind, & brewing the unknown is one of the main things I love about home brewing. :) Some feedback on my recipe proposal would be appreciated. :) Cheers, Anthony. Made this beer the other day .not sure if I did something wrong but it tastes to sweet for me . This is the first attempt at no concentrate beer. Ive made plenty of kit based beer with grains and hops they have all turned out quiet good . Can somebody sugest what ive done wrong further on next page ive noticed that more hops were added for more bitterness could this be the problem tanks regards Mick e Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 28, 2015 Share Posted June 28, 2015 made this beer and And....how'd it go? Link to comment Share on other sites More sharing options...
spratty Posted June 28, 2015 Share Posted June 28, 2015 Hi guys. On the back of a few of our fellow forum members praise of the hop' date=' I recently bought a small 90gm bag of Mosaic hops to see what all the fuss is about surrounding the flavours & aromas of this relatively new release hop. Most of what I have read for recipes is either an IPA, or APA. I want to split the 90gms over two brews. One brew to test & understand the flavours of the hop, & the next to mix it with other hops in another brew, as I like to do. So given I only want to use 45gms, what to brew? I thought an Amber Ale would go nicely with this particular hop as the primary flavour & aroma hop, alongside a nice malty backbone. I've cheated a little by using a nice citrusy hop for my bittering addition, but have used Mosaic exclusively for each addition beyond that. I'm yet to see a commercial amber ale using this hop so let's roll the dice! Given how you can seemingly get away with lighter ABV levels with Amber Ales, I reckon this recipe could work very well. Briess CBW Pilsen Liquid Malt Extract 1.5kg (Sorry Coopers. Make your LME more widely available!) Light Dry Malt Extract 500gms Munich Malt grain 500gms Medium Crystal grain 350gms Chocolate Malt grain (1200) 100gms CaraHell 200gms Mashed/steeped @ 68°C for 60-75mins [u']5 litre hop boil[/u]: Centennial 15gms @ 60mins Mosaic 10gms @ 20mins Mosaic 5gms @ 10mins Mosaic 10gms @ flameout (30min post boil steep) Mosaic 20gms dry hopped after 4-5 days. Wyeast London Ale III 1318 fermented @ 20°C Brewed to 21 litres EBC = approx. 34 Bottled ABV = approx. 4.6% IBU = approx. 25.8 For those that have tasted a nice Amber Ale, you will know that it is not meant to be a hop bomb. If anything, the beer is more malt dominated (on the sweeter side), with a nice hop aroma & a mild hop flavour presence. I'm hoping I've got the balance right for my first attempt at my own designed recipe Amber Ale (insert unsure icon). I'm hinging my bets that the Mosaic hop will produce something very approachable in this style. Bold claims I know, considering I haven't even tasted a beer flavoured with this hop yet! Hahaha! :P Throwing caution to the wind, & brewing the unknown is one of the main things I love about home brewing. :) Some feedback on my recipe proposal would be appreciated. :) Cheers, Anthony. Made this beer the other day .not sure if I did something wrong but it tastes to sweet for me . This is the first attempt at no concentrate beer. Ive made plenty of kit based beer with grains and hops they have all turned out quiet good . Can somebody sugest what ive done wrong further on next page ive noticed that more hops were added for more bitterness could this be the problem thanks regards Mick e Link to comment Share on other sites More sharing options...
Beerlust Posted June 28, 2015 Author Share Posted June 28, 2015 Hi spratty. Firstly, I'm sorry to hear you have a failed brew/beer. Understand that successful beer recipes themselves don't fail as a rule of thumb. Failures to reproduce them occur through the practical processes devised & followed by each individual brewer. You'll have to elaborate a lot further on your ingredient list & the processes you personally adopted for brewing this beer for anyone (including me) to help you figure out why your particular brewing of this recipe appears to have failed. The sweetness you mentioned sounds like FG wasn't reached, & you've bottled/kegged the beer prematurely. Either that, or perhaps you just don't like Amber malt sweetness in a beer. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 28, 2015 Share Posted June 28, 2015 That's not a bad point regarding the amber malt sweetness. I never liked it in beers I used it in either. I found it lent this really weird sweetness to the beer, it was almost sickly, not the pleasant caramelly/toffee type sweetness that I get from using crystal malts like Caraaroma. But yes, more info is needed. You say you made it "the other day", when exactly? To me that's only 4 or 5 days ago, which suggests that it isn't even finished fermenting and been bottled/kegged yet. Has it reached FG and been bottled/kegged? If it has reached FG and is too sweet then the logical solution to me would be to add more hops, perhaps both bittering and flavouring additions to balance it more. Or drop the amber malt and steep a small amount of black patent or something to get the colour. Also Lusty's comments about the actual recipe and processes you used will be most helpful in allowing us to try to work out what went wrong. The other situation, of course, could be that the beer is perfectly fine and brewed how it should have been and that you personally just don't like that style of beer. When I first brewed a Munich Helles style beer, I found it was too sweet for my tastes when brewed within style guidelines, so I simply increased the hops each batch until I got it where I liked it. Link to comment Share on other sites More sharing options...
porschemad911 Posted July 13, 2015 Share Posted July 13, 2015 Well my attempt has been tapped and it has turned out very nice. Mosaic (in the quantities I used anyway) seems like a nice fruity, gentle hop with a bit of apricot and passionfruit. There's plenty of malt richness but I wouldn't call mine sweet. Good, full bodied mouthfeel too. Good work Lusty, you're onto a winner here! Something I'll definitely make again ... although next time I'll go with a simpler grain bill to get it even closer to your original. Link to comment Share on other sites More sharing options...
Beerlust Posted July 14, 2015 Author Share Posted July 14, 2015 Hi John. I'm glad to hear your version of the recipe has produced a nice beer for you. From memory you used another British Ale yeast on the brew. How do you think it went? I found when drinking this beer young, the hops jump out in a nice way with the malt character early on in drinking. After a little aging, the beer turns a little more like an EB as the hop character begins to take a back seat due in part to the more malt friendly British Ale yeast & the malt bill itself. Surprised no-one's tried using the 1318 yet (on anything). Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted July 14, 2015 Share Posted July 14, 2015 G'day Lusty, Yes, I used WLP006. The results are good and it probably adds a little of the apricot flavour I can detect as well. I like this yeast in this beer. There is a nice full mouth-feel but the beer still finishes quite dry. I guess attenuation from 1.050 to 1.010 is fairly decent for a British yeast! 1318 looks quite versatile, I will bear this in mind for my next run of English style beers if I can catch it in stock anywhere. Cheers, Johm Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 14, 2015 Share Posted July 14, 2015 Surprised no-one's tried using the 1318 yet (on anything). Well' date=' when I get around to brewing this recipe I might just have to give it a go. [img']wink[/img] The only English strain from Wyeast I have used was 1968. Link to comment Share on other sites More sharing options...
spratty Posted July 14, 2015 Share Posted July 14, 2015 Thanks for the help lusty I believe the fg was reached . it has been in the keg now for about 2 weeks and became more drinkable . The hop flavour has become les prominent I bottled the leftover beer so will see how it goes . I brew mostly ipa so maybe its not my type of brew thanks again regards spratty =Beerlust]Hi spratty. Firstly, I'm sorry to hear you have a failed brew/beer. Understand that successful beer recipes themselves don't fail as a rule of thumb. Failures to reproduce them occur through the practical processes devised & followed by each individual brewer. You'll have to elaborate a lot further on your ingredient list & the processes you personally adopted for brewing this beer for anyone (including me) to help you figure out why your particular brewing of this recipe appears to have failed. The sweetness you mentioned sounds like FG wasn't reached, & you've bottled/kegged the beer prematurely. Either that, or perhaps you just don't like Amber malt sweetness in a beer. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
ICzed Posted October 30, 2015 Share Posted October 30, 2015 Hey everyone. I have 30g of Mosaic left over from a brew I did with my Mother in law so I am going to have a crack at a Lusty Mosaic Amber Ale. I've based my recipe around Anthony's first & favourite recipe and it looks like this: Mosaic Amber Ale 1.5kg Briess Munich LME (50% Munich, 50% base malt) 1kg LDM 350g Medium Crystal 200g CaraHell 100g Chocolate 1200 20g Centennial @ 60 min 10g Mosaic @ 20 min 10g Mosaic @ 5 min 10g Mosaic @ flameout/steep Wyeast 1318 London Ale III 21 litre batch I was going to load it up with some Cascade but it is an Amber Ale after all. Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Beerlust Posted October 31, 2015 Author Share Posted October 31, 2015 G'day Mark. I just wanted to wish you well with the brew. I'm glad you've gone to the trouble of purchasing the 1318 yeast, as I reckon it plays a noticeable part in how the flavours of this beer presents. I'll also be interested in your take of how the Briess Munich LME worked. If you can, I would urge you to dry hop the beer with the Mosaic as it is really worth the added effort. I'm sure there are some on the forum that are perhaps a little tired of me babbling on about this beer, but it is a beer I'm very proud of, & one I've been very happy that others on the forum have also brewed & said they enjoyed. Cheers & good luck with the brew. I'll look forward to your review of it down the track. Lusty. Link to comment Share on other sites More sharing options...
ICzed Posted November 2, 2015 Share Posted November 2, 2015 Hey Lusty, cheers for your response. I was originally going to use the Wyeast 1332 Northwest Ale for this brew but the rated attenuation is a little low for me on this occasion. Plus I have heard a lot of good things about London Ale III so I thought I'd finally give it a go. I was still torn between dry hopping or not but you've convinced me. I will go and get a another bag of Mosaic, dry hop with 20g and put the rest aside for a Black IPA I have planned Cheers + beers, Mark Link to comment Share on other sites More sharing options...
ICzed Posted November 17, 2015 Share Posted November 17, 2015 Hey Lusty, Do you have any notes from your original brew with regards to OG & FG readings? This is my first time using London Ale III and I'm not sure where it is supposed to finish. My OG was 1042 and after 8 days it was sitting at 1016. Cheers + beers, Mark Link to comment Share on other sites More sharing options...
antiphile Posted November 17, 2015 Share Posted November 17, 2015 Hi Mark I'll be interested to hear what Lushy got too, because 62% attenuation does seem quite low. However, there are also a lot of specialty grains in there percentage-wise, so you may not get any or much more. Link to comment Share on other sites More sharing options...
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