Scorpio Mosaic IPA 12-20-2023 BZ
American Pale Ale

 

Type: All Grain

 Date: 12/20/2023

Batch Size: 6.00 gal

 Brewer: Joe
Boil Size: 7.31 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew Brewzilla 35L
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 62.30
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 items Campden Tablets (Mash 60.0 min) Misc
12.50 lb Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 89.29 %
1.00 lb Rye Malt (4.7 SRM) Grain 7.14 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 3.57 %
1.00 oz Mosaic (HBC 369) [12.25 %] (60 min) Hops 39.6 IBU
1.50 oz Mosaic (HBC 369) [12.25 %] (10 min) (Aroma Hop-Steep) Hops 5.7 IBU
1 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
0.50 oz Mosaic (HBC 369) [12.25 %] Hops -
0.25 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc
1.00 oz Mosaic (HBC 369) [12.25 %] Hops -

 

Beer Profile

Est Original Gravity: 1.053 SG

 Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.31 % Actual Alcohol by Vol: 5.55 %
Bitterness: 36.7 IBU Calories: 232 cal/pint
Est Color: 4.7 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 14.00 lb
Sparge Water: 4.44 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.20 qt of water at 160.3 F 148.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
Hybrid brew in a bag with top off water
11:30 7 gallons water heating to 160F. This is MAX for this amount of grains
Milled grains
Doughed in, set mash to 149F, recirculating wort.
Heat element to 80%
50 minute mash
Raised to first level. Recirc a lot of wort through stirred up grains
Raised to second leved and drained.
Approx 5.8 Gallons wort at 13.5 BRIX
Raised temp to 220, element at 100%
Added 1 cold water to 7G... about 1 gallon boiloff. Next time, add less water. maybe half gallon
Prebiol gravity at 10 BRIX
2:45 boil started. Lowered element to 80%
1 ox Mosaic at 11.6 AA (updated this recipe copy)
3:30 added whirlfloc
3:50 heat off, 1.5 OZ Mosaic
Wirlpool for 30 minutes
Immersion chiller with hose water. nice and cold
OG 13 brix at 70F ish
4:23 wort at 81.7
5:00 65F pitched 1 pkg US05 and Clarityferm

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