Mosaic Single Hop Pale Ale

[alestateyall (tommymorris)]

@redrocker652002

Update to this post.  It has been sitting in the fermenter for about a week and a half.  Activity stopped after about 4 or 5 days, but I left it alone due to work and life, LOL.  Checked the gravity yesterday and it was at 1.006.  Funny thing, I went and actually looked at my notes from the Citra batch I did that is basically the same, just switched the Citra for Mosaic, and the OG was exactly the same.  The FG was also the same at 1.006.  With that said, I added my dry hops and will wait until Saturday and either keg it or bottle it.  The saving grace here is that both recipes, both being the same grain bill, yeast and process both gave me the same gravity numbers.  So, maybe I am kinda getting the hang of this.  LOL.  Now, I just need to tweak my process to try and get a better OG, say 1.050 and up, so I can get a bit higher ABV.  But, with that said, I will update in about a week or two when it is carbed and ready to drink.  Thanks to all who replied.  There is still hope.  LOL

Sounds good.

I think from reading this thread and the fact that you got the same OG for the same grain bill twice that your process is consistent. Megary wrote above you just need to calculate your efficiency and plug that into the software to help design recipes that work in your brew house. I agree.

You need accurate volumes to calculate efficiency. You need to know the volume in the kettle when you turned off the heat. That volume is the volume all the sugars are diffused into. With that you can calculate your efficiency. Then set your brew software efficiency AND the post boil volume to match these numbers. You should then be designing recipes for your system.

Those numbers are probably in an equipment profile somewhere.

[redrocker652002]

@redrocker652002

Update to this post.  It has been sitting in the fermenter for about a week and a half.  Activity stopped after about 4 or 5 days, but I left it alone due to work and life, LOL.  Checked the gravity yesterday and it was at 1.006.  Funny thing, I went and actually looked at my notes from the Citra batch I did that is basically the same, just switched the Citra for Mosaic, and the OG was exactly the same.  The FG was also the same at 1.006.  With that said, I added my dry hops and will wait until Saturday and either keg it or bottle it.  The saving grace here is that both recipes, both being the same grain bill, yeast and process both gave me the same gravity numbers.  So, maybe I am kinda getting the hang of this.  LOL.  Now, I just need to tweak my process to try and get a better OG, say 1.050 and up, so I can get a bit higher ABV.  But, with that said, I will update in about a week or two when it is carbed and ready to drink.  Thanks to all who replied.  There is still hope.  LOL

Sounds good.

I think from reading this thread and the fact that you got the same OG for the same grain bill twice that your process is consistent. Megary wrote above you just need to calculate your efficiency and plug that into the software to help design recipes that work in your brew house. I agree.

You need accurate volumes to calculate efficiency. You need to know the volume in the kettle when you turned off the heat. That volume is the volume all the sugars are diffused into. With that you can calculate your efficiency. Then set your brew software efficiency AND the post boil volume to match these numbers. You should then be designing recipes for your system.

Those numbers are probably in an equipment profile somewhere.

I agree.  I am going to be much more diligent on recording my brew day.  I am not that kinda guy normally.  I wing it, then get mad when it doesn’t work out.  But going forward I will be much better about knowing my weights, volumes and all that.  Probably should wait to start drinking until after.  LOL.  Thank you for the reply, I was kinda happy to see the numbers all matched what I had for the Citra version.  At least I am in the ball park.

[redrocker652002]

Final update.  Been in the keg carbonating for about a week.  I couldn’t wait so I poured a pint.  I gotta say, this came out pretty good.  Not a huge flavor, ,but enough for me to taste the Mosac hops and I like it.  I think next time I might add a bit more in the later stages to see if I can pull some more flavor from it, but it is definitely drinkable.  LOL.  Anyway, thanks to all who added insight and comments to this thread.  I think this may go into the book as a keeper.  Next up, all Chinook Pale to see what that taste like.

[ScallyWag]

@ScallyWag

When this beer turns out awesome despite all that, promise me you won’t routinely dump yeast on your hands and douse your arms into your wort on purpose from now on, in order to replicate exactly what you did “that one time I made this incredible mosaic ale.” 

Well, at the risk of being that guy who says I told you so… 

Glad it worked out for you.  It’s nice to get to that point where your process and instincts are tight enough that when things go wrong, you still end up with an enjoyable beer, even if it’s not what you were aiming for.  And just think how great the next one will be that pivots off this baseline.  Cheers!

[system]

Drank a bottle from new batch that finished bottle conditioning that used Cryo Mosaic.
Definitely blueberry taste, not overwhelming, not bad.
I’m not a big fan of blueberries, sure I’ll eat them, won’t go out of my way to get them,
and not certain yet if I like them in my brews.

Cheers

[hopfenundmalz]

@denny

I got ahold of a few lb of Mosaic when they were still experimental and made an all Mosaic beer. Maybe I used too much, but it had an overwhelming blueberry flavor that made the beer seem too sweet. Has anyone else had that happen?

In a recent podcast, don’t remember which one, Vinnie Cilurzo said that Mosaic had a strong Blueberry note the first couple years, but that has faded.

[system]

According to Yakima Chief
Mosaic® is named in honor of the artistic assortment of aromas and flavors it is capable of presenting.

AROMA PROFILE- UNITED STATES

BLUEBERRY, TANGERINE,  PAPAYA, ROSE, BLOSSOM, BUBBLE GUM