Beerlust Posted January 16, 2014 Share Posted January 16, 2014 Hi guys. On the back of a few of our fellow forum members praise of the hop, 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 (600) 100gms CaraHell 200gms Mashed/steeped @ 68°C for 60-75mins 5 litre hop boil: Centennial 20gms @ 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. 31.8 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. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 16, 2014 Share Posted January 16, 2014 Good morning, lusty You're up late again aren't you? I can't speak mosaic but the malt bill looks like an amber to me. Good luck. Link to comment Share on other sites More sharing options...
Beerlust Posted January 16, 2014 Author Share Posted January 16, 2014 Hi Skookum. Yeah I'm working a good share of nights on my new roster. A couple of midnight closes each week. :( Thanks for the vote of support on the malt bill. :) Much appreciated. Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted January 16, 2014 Share Posted January 16, 2014 The hop schedule looks fine too. Looks like a nice beer Lusty. Link to comment Share on other sites More sharing options...
Beerlust Posted January 16, 2014 Author Share Posted January 16, 2014 The hop schedule looks fine too. Looks like a nice beer Lusty. Thanks Hairy. :) Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 16, 2014 Share Posted January 16, 2014 You don't need to worry about overdoing the Mosaic Lusty. It has a very distinct fruity flavour, but it seems to present a more balanced beer even with large additions than your Citra or Nelson. I hope you like it. Link to comment Share on other sites More sharing options...
ben 10 Posted January 16, 2014 Share Posted January 16, 2014 Interested to hear how this goes. I have 100g of Mosaic waiting in the freezer for an empty FV Link to comment Share on other sites More sharing options...
not so newb now Posted January 16, 2014 Share Posted January 16, 2014 you guys freak me out!!!! I have much to learn Link to comment Share on other sites More sharing options...
Hairy Posted January 16, 2014 Share Posted January 16, 2014 They freak me out too but probably for different reasons Link to comment Share on other sites More sharing options...
not so newb now Posted January 16, 2014 Share Posted January 16, 2014 hahaha nice. Link to comment Share on other sites More sharing options...
Beerlust Posted January 16, 2014 Author Share Posted January 16, 2014 Hi Philbo. Where have you been hiding lately? You don't need to worry about overdoing the Mosaic Lusty. It has a very distinct fruity flavour' date=' but it seems to present a more balanced beer even with large additions than your Citra or Nelson. I hope you like it.[/quote'] I trust your observations about almost everything in brewing, & investigate aspects of what you state on this forum quite often. I got that same feeling about the hop from what I'd read, & that has been plenty. That's why I decided to try a lower level hopping recipe with it, that should produce a nice beer straight off the bat (hopefully). BTW, I've got a beer I want to give you to sample. If you're interested, pop in on Saturday & I'll give you a bottle of this Cascadian Dark Ale (I recently brewed) to take home & sample. I reckon it will change your opinion of the style & flavour associated with it. Let me know tomoz if you're gonna call in, else I won't bother bringin' the sample into work. It would be cool to see & talk with you again. Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 17, 2014 Share Posted January 17, 2014 Hey Lusty. The room where my desktop PC is sits at about 36c currently. As a 'husky' gentleman, I don't deal with the heat very well, so all of my web browsing is now done on my tablet. Posting and logging in is a bit more of a pain than usual, so I'm on a bit less. I'm in town for breakfast tomorrow morning, and as soon as I get home I want to start brewing. Are you working on Sunday? I reckon you'd like an APA I have on hand at the moment. I didn't have anything pale when we last met, so it would be nice to hear your feedback on a beer which is brewed in the style you prefer, rather than ESBs and porters. Let me know. Link to comment Share on other sites More sharing options...
Beerlust Posted January 17, 2014 Author Share Posted January 17, 2014 Hi Philbo. Hey Lusty. The room where my desktop PC is sits at about 36c currently. As a 'husky' gentleman' date=' I don't deal with the heat very well, so all of my web browsing is now done on my tablet. Posting and logging in is a bit more of a pain than usual, so I'm on a bit less.[/quote'] Well that explains the slight absence. I'm in town for breakfast tomorrow morning' date=' and as soon as I get home I want to start brewing. Are you working on Sunday?[/quote']Unfortunately not. The window for when best to drink this CascDA hasn't closed just yet, but I do feel its best juncture for drinking it while in balance is limited to maybe 3-4 weeks before the hop influence drops away. I reckon you'd like an APA I have on hand at the moment. I didn't have anything pale when we last met' date=' so it would be nice to hear your feedback on a beer which is brewed in the style you prefer, rather than ESBs and porters.[/quote']I actually know what this brew is having followed your posts on it. I have (almost) silently waited for you to hopefully offer up a sample for me to try. Interesting situation we both have right now. You have a beer in the style I reckon I'll love, & I reckon I have beer in a style I reckon you'll love. Hehehe! (insert some sort of banter icon!) Seriously, if I have to meet you somewhere outside my place of work for a swap, I'm cool with that. Just give me a time/place etc. that we can both work with. Cheers Philbo, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 17, 2014 Share Posted January 17, 2014 Edited. But any of you other lads who grabbed the address are welcome to contact me as well. Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 17, 2014 Share Posted January 17, 2014 EVERYONE: Please don't quote this post' date=' as you'll be putting my email out there where I can't edit it.[/quote'] Shall do, don't quote this post. Got it. Link to comment Share on other sites More sharing options...
Beerlust Posted January 17, 2014 Author Share Posted January 17, 2014 OK Phil done. Keep my email addy when I send to you. Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 17, 2014 Share Posted January 17, 2014 EVERYONE: Please don't quote this post' date=' as you'll be putting my email out there where I can't edit it.[/quote'] Shall do, don't quote this post. Got it. Love your work Muddy. Link to comment Share on other sites More sharing options...
Hairy Posted January 17, 2014 Share Posted January 17, 2014 Edited. But any of you other lads who grabbed the address are welcome to contact me as well. Damn I missed it Was it: Philbo.Baggins@lovebigbutts.com.au Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 17, 2014 Share Posted January 17, 2014 Replace 'butts' with 'farts' and you were spot on Hairy. Own.Brand@Only.com Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 18, 2014 Share Posted January 18, 2014 C'mon fellas lets raise the tone a bit Oh, wait a minute, you said butts Oh, oh, oh farts are funny to Link to comment Share on other sites More sharing options...
ben 10 Posted January 26, 2014 Share Posted January 26, 2014 Back on topic, I put down a quick Kit brew with this. 15g @ 10, 15g @ 5 and will dry hop 20g. Used a TC Sparkling and the fermenting freezer smells amazing. Link to comment Share on other sites More sharing options...
Beerlust Posted February 21, 2014 Author Share Posted February 21, 2014 Hi guys. I finally got off my backside & put this brew down. I finished up a little while ago. I've been saving hard for my kegging system & outdoor bar, so the brewing had to take a back seat for a while. The ridiculous constant 40°C+ temperatures here in Adelaide for a period through the last month or so have certainly aided in my choice not to brew & save money, even considering I have a brew fridge. Since this will be the first brew I'll be kegging, I upped the Medium Crystal to 350gms, & had a late change of heart about the bitterness level I wanted in the beer, so upped the Centennial to 20gms, which brings the IBU level up about 5 points from the level I posted for the recipe. My OG was a little down on what I was expecting (Am I losing my touch?? ) but that's OK. It is my first use of Mosaic hops, & if I had to list one aroma that stuck out from any other, I would say "piney", with hints of citrus. Not surprising as the variety is a daughter of Simcoe. Also my first use of the Wyeast 1318 London Ale III, so I'll be interested to see what it throws. I also plan to do my first harvest of a yeast from trub through the rinsing process after this brew has fermented out & been transfered to the keg. All in all this brew will be very interesting from start to finish.......& beyond. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Beerlust Posted February 22, 2014 Author Share Posted February 22, 2014 Hi guys. The 1318 yeast has begun well. Inside 12 hours it is up & going. This is something I always like to see with my brews. For my dry hop I'll be doing something a little different. I'll add 10gms @ 4-5 days after the ferment dies down, then remove them after 2-3 days & replace them with another 10gms for the final 2-3 days before kegging/bottling the beer. I may not see the full benefit of following this method given the low level of dry hops I am using in this brew, but then again I just might. This double dry hopping procedure is something I plan to continue doing with my future brews. Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted February 22, 2014 Share Posted February 22, 2014 Let us know how that hopping technique goes, Lusty. It makes sense for sure, but I have yet to decide whether I can be stuffed. Link to comment Share on other sites More sharing options...
Ramjet Posted February 22, 2014 Share Posted February 22, 2014 For my dry hop I'll be doing something a little different. I'll add 10gms @ 4-5 days after the ferment dies down' date=' then remove them after 2-3 days & replace them with another 10gms for the final 2-3 days before kegging/bottling the beer...[/quote']Would this present an increased risk of contamination by admitting air into the FV when fermentation is either very slow or all but stopped? Nice idea though. Link to comment Share on other sites More sharing options...
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