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How to Brew a Mosiac IPA | Grain to Glass | Single Hop
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- Опубліковано 29 бер 2019
- In this video, I show you how to brew a SMASH (Single Malt and Single Hop) IPA with Mosaic and Maris Otter. Even though in the video I say I think it tastes more like a pale ale, it qualifies as an IPA. I go over the brewing, fermentation and tasting the final product. I've always wanted to brew with Mosaic and a SMASH recipe is a fantastic way to get acquainted with the hop. It gives off a lot of tropical and fruity aromas and flavors, along with some spicy and earthy notes. The final result was 6.8% ABV with 86 IBUs. It was extremely tasty and had phenomenal hop character. I was impressed at how nice the aroma was despite not dry hopping. This was a great beer and I will definitely be making it again. Also the Imperial Yeast I used was amazing and will be showing up in my brews in the future.
#Mosaic #hops #homebrew
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
The 65% brewhouse efficiency BIAB recipe for 5.5 gallons into the fermenter is below, along with the links to buy these ingredients from Amazon if you wish, but be aware they will not be as fresh as if you bought them in person from your LHBS:
"Lion's Head Ale"
6.8% ABV 86 IBU
12 lb Maris Otter malt - amzn.to/2JiOGgo
Single infusion mash at 153 deg F for 90+ min
Water (ppm): Ca: 101, Mg: 10, Na: 55, SO4: 134, Cl: 44, HCO3: 75
Gypsum: amzn.to/2XupJHv
Epsom: amzn.to/2XwlR3N
Baking Soda: amzn.to/2LG8lIM
Calcium Chloride: amzn.to/2Xsslpg
Calcium Carbonate: amzn.to/2xwiYpg
Campden Tablets: amzn.to/2RYnPJ4
60 minute boil:
Add 1 oz Mosaic (10.8% AA) First Wort Hops - amzn.to/2YEsa71
15 min - Add 1 oz Mosaic (10.8% AA), Add chiller, yeast nutrient, whirlfloc - Mosaic - amzn.to/2YEsa71 Whirlfloc - amzn.to/2XtfIdE Yeast Nutrient - amzn.to/2YNwUa8
0 min - Add 1 oz Mosaic (10.8% AA) - amzn.to/2YEsa71
Whirlpool 1.5 oz Mosaic (10.8% AA) at 180 deg for 20-30 min - amzn.to/2YEsa71
OG: 1.060
1 package Imperial Yeast A38 "Juice" - www.northernbr...
Ferment at 65-68 F for 10-14 days, then cold crash and bottle
FG: 1.008
Oh man! So let me just start off by saying that I thoroughly enjoy all of your videos! I learn a ton from you! But this particular video was just over the top outstanding! I loved the fact that you climbed Mt. Washington! Congratulations on that my friend, truly inspiring! I also really enjoyed seeing you do a first wort hop addition. I've always heard about it but never tried it. Thank you you for all the great content!
Thank you so much! I'm glad you're enjoying the content so much, definitely feels good to help people out. I've got to do another FWH beer soon. Mt Washington is a fun climb! Cheers!
Great video I know it's an old one but I just going back looking at your back catalogue you mention hiking you should really come to Newfoundland we got a great beer scene here and some of the best hiking in the world
Great name for the beer , and well done on the hike Good man. Washington would be proud
I did a Vienna/Mosaic smash and I am really happy with it....when I can have more than 1 tap...it will probably be a frequent beer on tap
I'm a big fan of FWH and also a big fan of Mosaic! Best beer I've brewed was a pale ale with Mosaic and a dash of CTZ (about a 4:1 ration in favor of Mosaic). Really great hop. I like Strata as well. You should try it!
Great video Mr Apartment dude. Congrats on Mt. Washington.
Love watching this. And the progress you've made. I'm here on this video......green sludge went into my fermenter just the othe day (Sierra Nevada pale ale) clone.
Great video! Love your channel. Keep up the great work!
Cheers from Brazil!
Cheers! Glad you enjoyed it, and thanks!
Brasil na área!!!
Is nobody going to comment on how perfectly timed everything was on the first taste test? It felt like I was watching a TV commercial at that moment hahaha.
Love your videos man, they are very insightful.
Keep them coming -
Cheers, from Cape Town.
Brewing this tomorrow on my grainfather!
That sucks that the chiller was leaking into the wort.
To not get the trub and hop resin I put a strainer over my fermenter and run off into that
Cheers Steve..... great video
Thankfully it still turned out great! Good idea, I'll have to keep that in mind. Cheers!
Would love to see this as a rebrew on your current set up and see how it compares. Cheers!
Good idea!
Great grain to glass! 100% Marris Otter made my eyebrow jump up, I figured that would taste like a loaf of bread! Looks like a great beer though, very nice colour. I bet it was a little lighter than it looked on camera? Nicely done!
Thanks! It definitely had a good malty base to it but it was well balanced. Color was good, more similar to the thumbnail photo. Cheers!
I whirlpool and let the stuff settle before moving it into the FV works great. But then again I'm not worried about some stuff coming along into the fermenter. Tap water ain't that risky in my experience. But of course it's not cool getting your wort diluted if you don't want to. I know this is like swearing in the church but...Im not a fan of Mosaic. Great video cheers!
Thanks for the feedback! I'll have to try that out next time I brew. I've always been over the top neurotic about my sanitation haha, but I haven't had an infected beer yet! Nothing wrong with not liking Mosaic, what's your go to hop?
Awesome video mate, how have I only just found your channel?? I'm about to get into all grain and this is exactly the sort of thing I wanted to start with so thanks for uploading. New subscriber cheers from Australia!
PS loved the footage from your trip up the mountain too.
Excellent choice of doing a smash beer for getting into all grain! It definitely helps you understand the different base malts as well as the hops! Cheers and thanks for the sub!
Heyyo Steve! Always love the videos and brews! I was on the hunt for some ideas on SMASH brews to make this summer, and I had one quick question about this video in particular (surprisingly not about the brew itself): Who is the artist/band of the music you got going on in the background? I'm digging it. They have a similar vibe of some of the post-rock bands I listen to.
Unfortunately I can't answer that. These are random tracks I pulled form youtube's basic music library like 4 years ago haha
So which is better... this Mosaic SMASH or the Galaxy IPA you did a year after this ?
Great 2 see your earlier Vid a second time after seeing your current content. Gonna make this but no A38 juice. Dry yeast recommendation???
Give it Verdant IPA, S-04, or London
@@TheApartmentBrewer fantastic!!
Mt Washington great achievement!
One of my favorite hops, maybe brew the same recipe again but dry hop with 1oz of Mosiac cryo hops...
Definitely would have been awesome, but I didn't want to spend a couple extra days dry hopping. The whirlpool made for great hop aroma but if I had dry hopped it would have been epic!
This is looking like my next brew! If I was to cheat and not make a strict SMASH and throw in something to aid head retention what would you recommend and how much of it? Also, would gelatin help with the clarity? Final question, any benefit of adding a dry hop here or would it make the whole thing too bitter? Congratulations on the summit of Mt. Washington, that looked epic!
Great questions - I love Single hop/multi-malt beers just as much as SMASH beers. I think something like 80% Maris Otter/10% Munich Malt/10% Flaked or malted wheat would be a good base for a bit more added malt complexity, and head retention from the wheat. Its been a long time since I did this video so I would check up on Mosaic to make sure this years crop has the same character you want. Gelatin is what I use primarily to clean up beers and it usually works pretty well! And lastly go for the dry hop! I haven't found dry hopping to make a beer more bitter, unless you go very heavy on it and then it can get vegetal or tannic. 2 oz in this beer would be perfect.
@@TheApartmentBrewer Thanks for the detailed reply as always! To clarify, would you dry hop in addition to all of the other hop additions or would you replace one? If so, which one? Have you thought about setting up a Patreon account? This is only my 4th brew and i've used your recipes on 3 out of those 4 so I'd love to be able to send over a small donation everytime I use one to show my gratitude and allow you to buy more ingredients, so therefore you can add even more videos! Win/Win :D I'm sure a lot of your subscribers would like to do the same!
Nothing wrong with adding it on top of the original hop schedule there. Thanks for all the kind words! I actually do in fact have a patreon I set up a few months ago, its at www.patreon.com/theapartmentbrewer. No obligation to donate of course but feel free to check it out!
@@TheApartmentBrewer last question I promise! On the dry hop I’ve seen people adding them in during high Krausen or once fermentation is complete. When would you recommend adding for this style?
No worries man. It depends on what kind of hop character you want from the beer. If you want a juicier and also hazier beer, NEIPA style, then you will probably want to dry hop at high krausen. Otherwise if you're looking for more of a West Coast IPA style of brew, similar to the original intention of this recipe, you can dry hop after fermentation is complete. You won't get as much juicy flavor but you'll get a lot more of an aroma component, and your beer will end up clearing up most likely.
Very good description and I wish I could have tried this one. What kind of heating element is that?
It's a 1650W ULWD hot rod heat stick from brewhardware.com.
I spy a Rothaus bottle 👀👀👀👀👀👀👀👀
You can de chlorinate by running your water into a 5 gal bucket the night before.
Hey Gary, thanks for checking out my video, and thanks for the sub! That's true, that's a great method to naturally dechlorinate, but unfortunately I'm pretty sure my water also has chloramines in it, which do in fact require chemical treatment, but not everyone will have to worry about that. Cheers!
Dude, you could just cut the pill in half and chuck it into the kettle. Campton reacts with chlorine near instantly!
Fair point haha
Have you tried any Golden Promise Smash recipes? I wonder if this would work with that malt?
Golden promise would work just as well as maris otter!
If your tapwater/drinking water is infecting your beer other concerns.
Sure, but this is highlighted as a potential risk for infection by John Palmer in "How to Brew". Never hurts to be too careful.
Did swapping the blankets for the mash seem to help maintain the temp better? I know it's hard to judge with a mash that is longer than normal but a 4* drop is pretty decent at that long
Yeah putting the coat on the inside was definitely a better method, but even then I would still lose some heat through the bottom of the kettle, not as much though. I just brewed yesterday actually, doing that and then leaving the burner element on super low and I only lost half a degree. Cheers!
@@TheApartmentBrewer glad you found a solution. I set my kettle on a foam pad under a towel and lose 2-3 degrees which I'm fine with. 15 brews in I'm not too concerned about that temp drop yet
@@JimmyJusa 2-3 degrees is definitely fine, I wouldn't worry about it either. It seems like everyone has their own systems, I've heard good things about reflectix so I might try that out sometime
Could I do this in a 5 gallon brew kettle?
So typically the rule of thumb for BIAB is that you can only produce half the volume of your kettle due to displacement from the grain and boil off, so I typically make 5 gal batches with a 10 gallon kettle. However, everything scales, so just cut the recipe in half and you should be good to go, you'll just get 2.5 gal.
I don’t understand why people think first wort is different. You’re still boiling it for 60 minutes??
As far as I've researched, it seems that the way the hop oils interact with the pre boil wort is different because the pH of wort changes as it boils. I like to use it frequently now because to me it definitely has a different and more pleasant bitterness than a simple 60 minute addition. Try it yourself and see what you think!
TheApartmentBrewer thanks for the explanation, I’ll try it out!
no priming sugar?
I didnt film the bottling process since that would add a lot of unnecessary time to the video
@@TheApartmentBrewer sorry I'm knew to home brewing. How much priming sugar do you use in your pale ale?
No worries, I typically used 3 oz (85 g) of table sugar for a 5 gallon batch
@@TheApartmentBrewer Perfect! thanks very much for your help 👍🏾
Seeing this, makes me realise how much a lot of mistakes and erronous techniques/assumptions, actions which noobie brewers perpetuate amongst themselves.