I cleaned out my supply fridge the other day and found 4 oz. of Mosaic hops that I had forgotten so I decided to make an IPA.
10 Gallon batch
14# 2 row
4# Munich
2# 60L crystal
2# cane sugar added to boil after break
2 oz. Amarillo FWH
2 oz. Magnum @60
1/2 oz. Amarillo @ 20, 15, 10 and 5
2 oz. Mosaic and 2 oz. Amarillo in whirlpool for 30 min.
Safale 05 for yeast
RO water treated with 2 teaspoons CaCl
Looks tasty. Amarillo and Mosaic are a winning combo. What’s the plan for dry hops?
Also, why CaCl instead of Gypsum?
Yeah, gypsum
Dry hopping with last 2 oz of Mosaic and maybe more Amarillo but I doubt it. I would have to buy more and the point of this beer was to get rid of some ingredients. As far as CaCl, I was following Gordon Strongs water profile for his Avant Garde PA in his book.
I was thinking gypsum for hop forward and cacl for malt fwd
I agree, Jim. IMO, an IPA screams out for a high sulfate level.
+1
I guess I should have consulted with you guys before I made it, but it is already plugging away in the fermenters. I guess I will know in a few weeks.
You can add sulfate later. Even in the glass.
Sounds like an experiment to me. It is fermenting in two separate vessels, could I add sulfate to one and not the other, say after primary fermentation?
yes. gypsum dissolves very easily in beer or even water. you can even add it to the bottling bucket or keg if you wish (dissolved in a little boiled water if in the bottling bucket.)
Which is why it just happens to be in the book Drew and I are doing! 