Bistro IPA Too Much Mosaic 3/8/25
American IPA

 

Type: All Grain

 Date: 3/8/2025

Batch Size: 6.00 gal

 Brewer: Jomebrew
Boil Size: 7.26 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew Brewzilla 35L
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 60.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.50 items Campden Tablets (Mash 60.0 min) Misc
15.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 88.24 %
1.00 lb Viking Munich Malt Light (8.1 SRM) Grain 5.88 %
1.00 lb Viking Rye Malt (3.6 SRM) Grain 5.88 %
0.50 oz Magnum [12.00 %] (60 min) Hops 16.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.75 oz Cascade [5.50 %] (10 min) Hops 4.1 IBU
0.50 oz Amarillo [9.20 %] (10 min) Hops 4.6 IBU
0.50 oz Mosaic (HBC 369) [12.25 %] (10 min) Hops 6.2 IBU
1.00 oz Mosaic (HBC 369) [12.25 %] (15 min) (Aroma Hop-Steep) Hops -
2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
0.55 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc
3.00 oz Mosaic (HBC 369) [12.25 %] Hops -

 

Beer Profile

Est Original Gravity: 1.063 SG

 Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.33 % Actual Alcohol by Vol: 6.65 %
Bitterness: 31.5 IBU Calories: 276 cal/pint
Est Color: 7.0 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 17.00 lb
Sparge Water: 3.99 gal Grain Temperature: 70.0 F
Sparge Temperature: 180.0 F TunTemperature: 160.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 21.25 qt of water at 160.7 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
11:20 6.5G at 159F strike
11:40 mash Started
1:00 Mash lifted - Drained
50 cups sparge
25 liters wort. approx 6.6 gallons
1:30 183F
1:35 193F
1:38 196.3 ..> put lid on
1:48 206.7
1:51 209.9
1:55 boil started
13 brix ~1.052
213.6. reclibrated point 2
2:00 .5oz magnum
2:50 whilrflock
.75 cascade
.5 mosaic
.5 Amarillo
3:00 Flameout - whirlpool started
3:05 1 oz Mosaic
3:20 Water on
3:28 123F
3:32 103.3f
3:41 15.4 Brix -> 1.062
3:43 75.9
3:47 70.8
NOTE - Calibratio off. rading says 63, wort says 69
Xfter to carboy
approx 6 g in carboy
4:20 69.9F in fridge probe temp
Pitched 2 newer yeats and 1 old bruce that expired 1/24
Calrity Ferm

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