Bayou Beer

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Tag Archives: mosaic

American IPA Brewed with All Simpsons Malt

June 19th, 2017

So I have all this Simpson’s pale malt now.   I will brew this IPA and then I will brew a third run at the Fuller’s Golden pride in which I’ll reduce the Crystal by half again.

Used Brewer’s Friend to try and further rehabilitate my water since I got my report back from Ward labs.    My IPAs are always hit and miss.   They’re always pretty good but sometimes they’re phenomenal and win awards at Dixie Cup or Clash of the Carboys.   Generally the same recipe but now I’m paying closer attention to total oil content on hops as well as trying to remove water as a somewhat unknown.   The hop additions will be all whirlpool.   All that being said this beer is very much a new approach.

In addition to the recipe below I will be adding an ounce or two of Ariana hops which are said to add a big fruity note as a dry hop.

Update 6/22/2017

So I’m not going to trust my memory for hop inventory anymore.  Ended up having to sub out hops.   All whirlpool.  2 ounces each of Centennial, Mosaic and Citra.    Still going to stick with my dry hop plan.   Brew day went well overall.

Update 8/5/2017

This beer got overall “meh” marks at the Clash of the Carboys.   33 isn’t terrible.  I would agree with that to a degree.   Don’t care for Arianna.   Wish I’d added some Simcoe.  But the beer was nice and the keg did float.    It did score better as a New England IPA which is what I would call it based on how it tasted compared to other NEIPA I’ve had.   That wasn’t intentional here and likely had to do with the hopping schedule which will be noted if I want to brew that in the future.   I am interested to see the judging notes.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 40.1 IBUs 7.2 SRM 1.058 1.011 6.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 12 lbs 96
Crystal, Light (Simpsons) 8 oz 4

Hops

Name Amount Time Use Form Alpha %
Galaxy 2 oz 10 min Aroma Pellet 14
Centennial 1 oz 60 min Aroma Pellet 10
Mosaic (HBC 369) 1 oz 10 min Aroma Pellet 12.3
Citra 2 oz 0 min Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 9.00 g 60 min Mash Water Agent
Lactic Acid 6.00 ml 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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Download this recipe's BeerXML file

 

Hippidy Hoppidy Rebrew

May 1st, 2016

Floated the rest of the last keg I had. I really enjoyed the brew for Zapp’s so we’re brewing it again. Adding a tad more crystal 40 and made minor changes to the hop schedule. Basically a little less simcoe and more mosaic.

The brew day was April 30 and went fine. Beer came out around 1.048 original gravity. Pitched and was bubbling well within 24 hours.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 30 min 43.9 IBUs 8.5 SRM 1.048 1.010 4.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Munich Malt 5 lbs 45.45
Pilsner (2 Row) Ger 5 lbs 45.45
Cara-Pils/Dextrine 8 oz 4.55
Caramel/Crystal Malt - 40L 8 oz 4.55

Hops

Name Amount Time Use Form Alpha %
Galaxy 1 oz 30 min Boil Pellet 15.2
Centennial 1 oz 1 min Boil Pellet 10
Citra 1 oz 1 min Boil Pellet 12
Simcoe 1 oz 1 min Boil Pellet 13
Centennial 1 oz 0 min Aroma Pellet 10
Citra 1 oz 0 min Aroma Pellet 12
Mosaic (HBC 369) 2 oz 0 min Dry Hop Pellet 12.3

Miscs

Name Amount Time Use Type
Lactic Acid 11.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

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Hippidy Hoppidy – American Pale Ale

February 28th, 2016

My wife and I are brewing this real nice American pale ale for Zapp’s beerfest. Also going to bottle about a 12 pack for competitions over the next 3 months. A slightly lighter version won a lot of praise last year at Zapp’s and in competitions so I’m optimistic. Adding Mosaic to it and probably nudging the dry hop up more than what’s below. The Hippidy Hoppidy name is something Michelle cooked up because she didn’t want me naming her beer Hopasaurus Sex again.

Brew day on 2/28 went fine. The OG came in around 1.06 which I was happy to see. I didn’t have enough pilsner on hand and had to use all my DME to bump it up. The math was fuzzy with the volumes but it came out at an acceptable gravity.

Update 3/8/2016

Final gravity came in around 1.09 which is pretty much on target. It basically tastes like hop water. Which means the hop heads should love it.

Update 3/16/2016

Beer is carbonated and tastes fantastic. Probably the best IPA / Pale ale I’ve ever made. In the past I had a lingering astringency that even in my best examples came through and left lingering doubts over the quality of my pale ales. This one did not display that. The only notable change I made was switching off the Magnum I’d been using and it was my primary suspect. So I’ll rebrew again with a different bittering hop and see if the results hold true. Have to fine with gelatin so we can double transfer for Zapps to avoid stirred up sediment embarrassment.

Update 4/26/2016

We ended up bringing some of this beer home from Zapp’s and I’ve had a pint or two here or there for the past few weeks. over the weekend right before it kicked it was remarkably smooth yet very hoppy. Going to brew this again very soon. I think my taste buds don’t jive with the conventional wisdom that the freshest possible IPAs are the best. Or perhaps when they say brewery fresh it means something different than home brewery fresh. Perhaps professionally brewed IPAs take several weeks to a month before they are even available brewery fresh? All I know is I have preferred my American pale style ales at about 3-5 weeks after putting it in a keg.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 41.4 IBUs 8.0 SRM 1.060 1.013 6.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Munich Malt 4 lbs 38.1
Pilsner (2 Row) Ger 4 lbs 38.1
Cara-Pils/Dextrine 8 oz 4.76
Caramel/Crystal Malt - 40L 4 oz 2.38
Light Dry Extract 1.75 lbs 16.67

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 1 oz 30 min Boil Pellet 16
Centennial 1 oz 1 min Boil Pellet 10
Citra 1 oz 1 min Boil Pellet 12
Centennial 1 oz 0 min Aroma Pellet 10
Citra 1 oz 0 min Aroma Pellet 12
Mosaic (HBC 369) 1 oz 0 min Dry Hop Pellet 12.3
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

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Download this recipe's BeerXML file

Deadpool American Stout

February 28th, 2016

Naming this beer after the movie because it’s extremely abrasive. I brewed 10 gallons of this monster for a couple of reasons. First the various homebrew competitions within Louisiana that are for whatever reason all picking up the American Stout category. Second I had to have an interesting beer for Zapp’s beerfest and this is it. This recipe is based off of a baseline American Stout recipe I got from a great homebrewer from Lafayette by the name of Jim C. I mashed it up with a list of recipes I read in a BYO article from Jamil Z and voila. We’ll see if it’s great later on.

The brew day went great on 2/27/2016. No problems or anything. I’m really curious about this beer since I don’t have experience sending it to competitions. I imagine judges will like beers with more body/mouthfeel than the guidelines lead on because that’s what appears to be the beers that club members bring to meetings or appreciate themselves. I guess we’ll see.

Not really sure where the BeerXML plugin is getting the actual OG but mine was actually 1.066 so it came in high. I did adjust up some from the original plan at 1.061 because Merica.

Update 3/8/2016

This thing finished at about 1.019 and has a really nice taste and feel to it. Look forward to having it cold and carbonated.

Update 3/24/2016

I thought this beer would soften more than it did with a few weeks. It’s quite harsh and the hops clash with the dryness from the roasted malts. I think I probably threw too much in this beer for a first run at a style I’m unfamiliar with. Hopefully it’ll improve with another month but It’s certainly not a pleasing beer by the pint.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 71.7 IBUs 40.4 SRM 1.066 1.017 6.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Stout 20 B 1.05 - 1.075 1.01 - 1.022 35 - 75 30 - 40 2.4 - 3 5 - 7 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 16 lbs 47.41
Munich Malt 7 lbs 20.74
Oats, Flaked 3 lbs 8.89
Cara-Pils/Dextrine 2 lbs 5.93
Aromatic Malt 1 lbs 2.96
Caramel/Crystal Malt - 40L 1 lbs 2.96
Chocolate (Briess) 1 lbs 2.96
Black Barley (Stout) 12 oz 2.22
Caramel/Crystal Malt - 80L 8 oz 1.48
Chocolate Wheat (Weyermann) 8 oz 1.48
Roasted Barley 8 oz 1.48
Wheat, Roasted 8 oz 1.48

Hops

Name Amount Time Use Form Alpha %
Magnum 2.5 oz 60 min Boil Pellet 14
Centennial 1.5 oz 60 min Boil Pellet 11
Mosaic (HBC 369) 1.5 oz 60 min Boil Pellet 12.3
Centennial 1.5 oz 10 min Boil Pellet 11
Mosaic (HBC 369) 1.5 oz 10 min Boil Pellet 12.3
Centennial 1 oz 1 min Boil Pellet 11
Mosaic (HBC 369) 1 oz 1 min Boil Pellet 12.3

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 155°F 60 min

Notes

The centennial was actually 50/50 centennial and mosaic hops. Just mixed 4 ounces with 4 ounces and used that. Since I didn't have mosaic in beersmith at the time.

Download

Download this recipe's BeerXML file

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All about beer brewing and drinking in South Louisiana.

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