Russian River Hill 56 Mosaic V2

[Matt in Birdham]

The first version of this has been in the keg for 10 days now, and early samples are tasting great. Thought I'd use up the last of my pale MO and pilsner malt, and make another version with a few slight tweaks. Firstly, WLP002 instead of the WLP090, and with a fraction more crystal (had 350g of caramalt left, might as put it all in @ 7% or so), and bittering with Chinook instead of Magnum. Also a tad lighter, probably coming in at just under 5%, and a few less IBUs. Really interested to see how different this one is to the last one.

Recipe Specifications
--------------------------
Boil Size: 29.63 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.049 SG
Estimated Color: 9.1 EBC
Estimated IBU: 35.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 61.2 %
1.55 kg Maris Otter Low Colour (3.0 EBC) Grain 2 31.6 %
0.35 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 3 7.1 %
12.00 g Chinook [13.00 %] - Boil 90.0 min Hop 4 21.7 IBUs
15.00 g Mosaic (HBC 369) [12.25 %] - Boil 15.0 m Hop 5 11.8 IBUs
30.00 g Mosaic (HBC 369) [12.25 %] - Boil 1.0 mi Hop 6 2.1 IBUs
30.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 7 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 8 -
30.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop 9 0.0 IBUs


Mash Schedule: NO SPARGE
Total Grain Weight: 4.90 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.47 l of water at 70.1 C 66.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Used CRS only, with no further additions apart from 50g acidulated. Even so, came in at 5.3 mash ph (room temp) was was lower than I was targetting.

Mashed a little lower than the last one, at 66 and also ditched the flamout hop stand. Went for a 1 minute addition instead, with a further stand (10 mins) at 80c.

Smooth mash and boil, but came in a little under SG @ 1.047 (chasing 1.049). It's hard to get it bang on when boiling for 90 minutes, but pretty happy with that. Pitched a very vigorous 1.5l starter of WLP002 into 22l of 19C wort, and it is in the fridge now set for 18.5C.



Not much more to report..

[D4nny74]

Sounds tasty

[f00b4r]

Just had a bottle of this from Matt and have to say I am really impressed; I do like a good IPA but do find far to many of them to be so so. Poured a nice gold colour with a light carbonation (spot on for me as I find a lot of beer over carbonated), only a little head but lacing did cling to the glass for a good time. Even though I used my fancy pants Spiegelau IPA glass I am a little stuffy at the moment so the aroma did appear a little muted (pretty sure the issue was at my end though). The taste was fantastic though, the bitterness was incredibly smooth and complimented by the fruitiness, good mouthfeel and a sweetness that I think the yeast probably contributed to as well as the malt bill. Very easy drinking and it felt really balanced with no astringency at all (something I was watching out for given what I had seen Matt's water to be starting from before treatment). Might have to try out a 10L batch of this as I have Mosaic sitting in the freezer.

[Matt in Birdham]

THanks mate! Not sure how much bottling from the keg has affected head/aroma but I certainly get a rather (too) large head straight from the tap now. I think this one is just on the cusp of getting too sweet, but not quite over it. If there is anything that I am aiming for these days, then it is "balance", having gone through the usual phase of hop-crazy IPAs and APAs. Hence English yeasts, moderate IBUs, no crazy sulphates etc. This one I'd put more in the APA bracket, as it finished up at about 4.9% and ~35 IBUs. A definite brew-again in this version I think, although the crisper finish of the WLP090 version has its appeal as well - I should have sent you one of those for comparison. Let me know what you think of the centennial number, that has a little more oomph and is noticeably more bitter.

[f00b4r]

I think the aroma was definitely my end and that you nailed it in terms of the balance, although probably at the edge with sweetness as you said.