Spelt Rye Mosaic Bravo Pale Ale
Recipe Specifics:
Type: All Grain
SRM: 4.0
IBUS: 31.7
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH:5.1
Notes:
Pillow soapy head, nice layer sticking around the glass. The blend of surprisingly similar hops (according to this calculator) really produced a nice beer. The Bravo adds a strong hop spice character that tampers the mosaic berry fruity character. Having a hard time nailing down the aroma, candied orange, tangerine, light pineapple. Mouthfeel is great for a low ABV beer, slightly creamy. Clean malt base, could probably of used a little more late whirlpool additions (more steep time and more hops), seems like the finishing flavor is underwhelming (maybe even a little more crystal malt). I think the finishing pH is a little too low, maybe up to 4.4 or so would be smoother. For a light pale ale, it has a bit of a bite.
Final Numbers:
Original Gravity: 1.048
Final Gravity: 1.014
ABV: 4.5%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen
Final Beer pH: 4.25
Water Profile:
| R/O | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | 0.84 | 0 | 0 | 0 | 0.38 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 79.9 | 0 | 8 | 124.9 | 52.5 | 16 | 4.3 | 4.3 | 200 | 13 | -44 | 2.4 |
Mash/Grain Profile:
Mash at 160.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 9 lbs 8.0 oz | Organic 2-Row (2.0 SRM) | Grain | 3 | 78.0 % |
| 1 lbs | Rye, Flaked (2.0 SRM) | Grain | 4 | 8.2 % |
| 1 lbs | Spelt, Flaked (1.6 SRM) | Grain | 5 | 8.2 % |
| 7.4 oz | Acid Malt (3.0 SRM) | Grain | 6 | 3.8 % |
| 3.5 oz | Caramel/Crystal Malt – 10L (10.0 SRM) | Grain | 7 | 1.8 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 7.00 g | Experimental Pine Fruit [18.50 %] – Boil 60.0 min | Hop | 8 | 18.0 IBUs |
| 2.60 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| 1.15 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 10 | – |
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 35.00 g | Experimental Pine Fruit [18.50 %] – Steep/Whirlpool 10.0 min | Hop | 11 | 13.7 IBUs |
Fermentation:
Starter: Yes
Yeast: WLP002 7th Generation, 120 days old.
Temperature: 63F for 24 hours, 66F for 16 days
Dry Hopping:
All the hop additions were added to a purged keg in a fine mesh hop bag, beer was racked into keg from the primary. The keg sat at 76F for 3 days prior to going into the keezer where the hops remained in the keg.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Bravo [15.50 %] – Dry Hop | Hop | 12 | 0.0 IBUs |
| 56.00 g | Mosaic [12.00 %] – Dry Hop | Hop | 13 | 0.0 IBUs |
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