Mosaic IPA

[Beer-lord]

When I get back, the next brew is already planned. I've enjoyed the little bit of what I've gotten from Mosaic but I really want to see what it's all about so in between my session brews, I'm going to do a single hop beer using the KISS principle. Still not sure which yeast I'll use but it will likely be something of the Chico family. Might even try the BRY I have though I'm thinking I'll use that for a hoppier beer later.
Note: the amounts are strange because I started with 5 gallons then scaled to 6.
Gotta keep brewing even thru the hot summer.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mosaic IPA
Brewer: Paul
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.65 gal
Post Boil Volume: 6.45 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.063 SG
Estimated Color: 4.8 SRM
Estimated IBU: 75.6 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.4 %
1 lbs 3.2 oz White Wheat Malt (2.4 SRM) Grain 2 8.9 %
14.4 oz Munich (Cargill) (9.5 SRM) Grain 3 6.7 %
1.20 oz Mosaic (HBC 369) [12.50 %] - First Wort Hop 4 50.0 IBUs
1.20 oz Mosaic (HBC 369) [12.50 %] - Boil 10.0 m Hop 5 16.5 IBUs
1.20 oz Mosaic (HBC 369) [12.50 %] - Boil 5.0 mi Hop 6 9.1 IBUs
1.20 oz Mosaic (HBC 369) [12.50 %] - Boil 0.0 mi Hop 7 0.0 IBUs
1.2 pkg Safale American (DCL/Fermentis #US-05) Yeast (or 001) 8 -
2.40 oz Mosaic (HBC 369) [12.50 %] - Dry Hop 5.0 Hop 9 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.55 qt of water at 162.6 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

[John Sand]

It looks good. I haven't brewed with mosaic, but I tried Blue Point Mosaic Session IPA. The body was way too thin, but the hop tasted great.

[Beer-lord]

Got this done today and man, was it hot out!
I changed the recipe ingredients and also nixed the FWH.
I ended up at 1.066 with the refractomer and 1.070 with the hydrometer. I can't seem to do anything but blow my OG but it smelled and tasted great.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mosaic IPA
Brewer: Paul
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.65 gal
Post Boil Volume: 6.45 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.062 SG
Estimated Color: 5.8 SRM
Estimated IBU: 74.4 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 %
1 lbs Munich (Cargill) (9.5 SRM) Grain 2 7.4 %
1 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 7.4 %
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 4 3.7 %
1.25 oz Mosaic (HBC 369) [12.50 %] - Boil 60.0 m Hop 5 47.6 IBUs
1.25 oz Mosaic (HBC 369) [12.50 %] - Boil 10.0 m Hop 6 17.3 IBUs
1.25 oz Mosaic (HBC 369) [12.50 %] - Boil 5.0 mi Hop 7 9.5 IBUs
1.25 oz Mosaic (HBC 369) [12.50 %] - Boil 0.0 mi Hop 8 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 9 -
2.50 oz Mosaic (HBC 369) [12.50 %] - Dry Hop 5.0 Hop 10 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.55 qt of water at 162.6 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

[Beer-lord]

Shyte, I forgot to aerate with oxygen. Too late now, it's been sitting for 3 hours so it is what it is. I guess I'll see how it ferments to compare this to beers I do aerate.
And I didn't have even 1 beer while brewing to blame it on a buzz. Just plain worn out from the heat and just forgot.

[Beer-lord]

Kegged this a few days early as it wasn't going anywhere....still only to 1.019 but I was 7 points higher than expected. I did forget to aerate but I doubt that's all of it. Still, 72% attenuation and with the yeast I used, that's right in the 70-80% they advertise.
Doesn't feel at all like 75 IBU's but it did have a flavor I'm not familiar with. I think Mosaic is best when it ages just a bit so I'm thinking it'll be a month before it's prime.
I thought to use the rest of my Mosaic....1.5 oz....as a keg hop but figured I'd keep it to use in another beer as a late addition or dry hop.

[Kealia]

Did you purposely bitter with it to figure out the taste? I've pretty much settled on Magnum or Warrior for bittering my APAs/IPAs at this point. I'll play around flavor and aroma additions but I'm set on my bittering at this point. That being said, maybe Mosiac is wonderful for bittering. I'm really not sure of my point here.

[Beer-lord]

Yes, I had used some as late additions in 2 beers (1 also had some dry hopped) and in both, I noticed something different that I could only assume was Mosaic. Not knowing much about it, and not really being a SMaSH fan, I thought I'd use almost all I had on hand and see what it was like. It's bittering is softer from what I can tell.
I have to say, tasting at kegging time is almost always way off for me. Aroma is pretty much on during kegging but other than something being awful, I can't get a huge feel by tasting at keg time.

[BigPapaG]

Can you describe the flavor you are getting that is unfamiliar?

I used it in an American Wheat (bittering, flavor and aroma) as a smash and thought it was Simcoe like with notes of Blueberry and stone fruit.

[mashani]

The time I made a SMaSH with it it turned out like a mellower (I hate to say "watered down" but that would be an accurate description if comparing equal quantities) version of Simcoe with berry juice mixed in.

The times I've used in mixed with other hops, it added some nice complexity to the beer, IE I liked the Simcoe/Mosiac beer I made better then the SMaSH. So I think I'm more a fan of the hop when blended with others.

[Beer-lord]

Can you describe the flavor you are getting that is unfamiliar?

I used it in an American Wheat (bittering, flavor and aroma) as a smash and thought it was Simcoe like with notes of Blueberry and stone fruit.

I can see the Simcoe in the aroma though not so much on the tongue. I definitely get the blueberry and stone fruit notes for sure. Not strong but there is a blended flavor to me. I've not gotten the citrus like I've read about. I'm sure when the rest of the yeast fall out and it's conditioned I'll be able to discuss my thoughts more. Right now, I need to finish what's in the kegerator as I have no space. I'm going to my first local brewclub meeting on August 6 and will bring some beer for enjoyment and help with clearing some kegs if not empty by then.
Mashani, I've read lots that those who aren't blown away by all Mosaic beers really feel they blend well with others, namely Simcoe and Amarillo. I used some in my RCE beer and it was very nice.

[Kealia]

I have no input here. I know I've had Mosiac in both IPAs and APAs but they were neither my own brews, nor singularly hopped.

I do recall picking up something in the aroma in those beers that wasn't familiar, but it was nice.

[Beer-lord]

Had to try a bottle at 2 1/2 weeks and it was underwhelming. I finally had room in the kegerator and added this one so it will be a bit more than a week before I can see how that is.
The bottle want bad, just not what I expected. No bitterness, but the flavor was definitely from Mosaic. I don't seem to be crazy about 1 hop beers and thus one was kind of fruity, maybe towards the grape end.
But, no way will I judge this just yet as it may take another month before this one shows itself to my tongue.

[Kealia]

I take it you have bottles and the keg of this?

Do you think the high final gravity is covering up the bitterness? And is almost 20% of the grain bill being specialty grains (Vienna, Munich and Crystal) normal for your IPAs?
I ask because of the thread I opened earlier where I had a single-hopped IPA with Mosiac that was pretty darn good. It seems that your 60-minute addition would be plenty to give it some backbone.

Or maybe your taste buds are just shot and you need to drink some lagers for a while to let your palette rest!

[Beer-lord]

Since my kegs don't usually go in the kegerator until there's space, I sometimes bottle a few to try early either directly from the fermenter or, I keg the whole amount, then immediately use a picnic tap and a bottling wand to bottle 2-3 for testing. THIS IS NOT THE BEST WAY and that may have something to do with what I'm getting though, as I said, it's not a bad taste or off flavor, just a different flavor.
Since Vienna and Munich are sometimes used as a based malt, I'm sure they've been in a number of IPA's but not the popular ones. I've done a few almost exactly the same but with different hops.

But yes, my taste buds are likely shot!

[Kealia]

I'm guessing that these were bottled before you switched your beer lines, too - right?