Scorpio Mosaic IPA 7-15-2023 pw
American IPA

 

Type: All Grain

 Date: 7/15/2023

Batch Size: 11.00 gal

 Brewer: Joe & Brian
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 60.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 items Campden Tablets (Mash 60.0 min) Misc
28.00 lb Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 96.55 %
1.00 lb Rye Malt (4.7 SRM) Grain 3.45 %
2.50 oz Mosaic (HBC 369) [12.25 %] (60 min) Hops 52.8 IBU
2.00 oz Mosaic (HBC 369) [12.25 %] (10 min) (Aroma Hop-Steep) Hops 4.2 IBU
2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
1.00 oz Mosaic (HBC 369) [12.25 %] Hops -
0.50 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc
3.00 oz Mosaic (HBC 369) [12.25 %] Hops -

 

Beer Profile

Est Original Gravity: 1.058 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.84 % Actual Alcohol by Vol: 6.26 %
Bitterness: 49.0 IBU Calories: 257 cal/pint
Est Color: 4.5 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 29.00 lb
Sparge Water: 6.31 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F TunTemperature: 70.0 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 43.50 qt of water at 162.0 F 152.0 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
11G strike at 160F. PW hot liquor was 170F Added 1 campden tablet
8:45 AM Mash Started.
* Bung wanted to stir mash. So, we stirred a couple times. Did not help efficience (overall, 60%) unless efficience was even lowe and we helped. No way to tell.
9:35 heating 10G sparge to 170F. Need 6.5G
10:10 Xfer to kettle. ~ 6G in Kettle
Sparge 6.5G at 170F
10:30 13.7 gallons in kettle
Preboil gravity 1.048. As expected for 60% efficiency
11:15 boil started. 2.5 oz Mosaic in hop spider
12:15 Flameout. 2 oz mosaic
12:19 Whirlpool started
12:40 whirlfloc at 180F. Slow cooling. not liking flow rate on the plate chiller.
whirlpool hops at high temp for a long time with the slow chill time. Around 30 minutes. may be more bitter than planned.
1:30 xfer approx 5G to fermenters. no way to meaure :)
Gravity 1.058
Wort around 80F
Put in orange cooler and packed cold packs around it.
Home around 7:00. Wort at 74F. Fermenter at 65F
9:45 PM wort at 67F. Pitched 1 package US-05 and Clearzyme. Wort looking pretty clear. We'll fix that with the dry hops :)
7/16
6 AM no activity
9 PM form formed and bubbles in blowoff

60% efficiency. Expected 65%. maybe my mill settings or maybe that I double mill. I also prefer false bottom instead of mesh screen.I think we get lower efficience with the bazooka screen.

7/19 Dry Hop .5 oz Mosaic
7/21 Raised temp to 66f
7/24 Dry Hop 1.5 oz Mosaic
Raised temp to 68F

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