Equinox Nelson Mosaic Double IPA Recipe

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Recipe Specifics:

Type: All Grain
SRM: 4.8
IBUS: 156.6
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 72.00 %

Notes:

With my system, this is the absolute highest gravity beer I can fit in my mash tun/cooler.

All of the 30 minute hopstands additions are calculated as if they are 10 minute boil additions.

I seem to prefer a double IPA that isn’t completely dried out, which is a little different than most. I like a little bit of the sugars left in the beer to help combat the higher ABV and I appreciate a thicker mouthfeel in pretty much all beers (this one finished at 1.019).

Final Numbers:

Original Gravity: 1.075
Final Gravity: 1.019
ABV: 7.4%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen

Water Profile:

Amt Name Type # %/IBU
6.40 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
5.10 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
1.90 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3
3.10 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 9
2.50 g Calcium Chloride (Boil 60.0 mins) Water Agent 10
0.90 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1 0.3 0 0 0.8

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
120 7.8 8 179.4 106 16 7 7 332 13 -77 1.7

Mash/Grain Profile:

Mash at 156.0 F for 60 Minutes

Amt Name Type # %/IBU
14 lbs Organic 2-Row (2.0 SRM) Grain 4 80.0 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 5 8.6 %
1 lbs Flaked Quinoa (1.6 SRM) Grain 6 5.7 %
1 lbs Spelt, Flaked (2.0 SRM) Grain 7 5.7 %

Boil Ingredients:

Amt Name Type # %/IBU
35.00 g Galaxy [14.00 %] – Boil 60.0 min Hop 8 66.4 IBUs
3.10 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 9
2.50 g Calcium Chloride (Boil 60.0 mins) Water Agent 10
0.90 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
40.00 g Galaxy [14.00 %] – Boil 30.0 min Hop 12 38.7 IBUs
60.00 g Nelson Sauvin [12.00 %] – 30 minute hopstand Hop 13 19.5 IBUs
40.00 g Mosaic [12.00 %] – 30 minute hopstand Hop 14 13.0 IBUs
28.00 g Equinox [15.00 %] – 30 minute hopstand Hop 15 11.4 IBUs
20.00 g Galaxy [14.00 %] – Boil 10.0 min Hop 16 7.6 IBUs

Fermentation:

Starter: Yes

Yeast: 7.5 ounces of WLP002 4th generation slurry that was 33 days old

Temperature: 62 degrees for the first 24 hours. Bumped to 66 degrees for 17 days and 68 degrees for 2 more days to finish.

 

Dry Hopping:

Kegged with all of the dry hop additions in a mesh bag for only 2 days at a higher temperature than normal of 75 degrees. I then put in the keezer without removing the hops.

Amt Name Type # %/IBU
46.00 g Equinox [15.00 %] – Dry Hop 0.0 Days Hop 17 0.0 IBUs
35.00 g Mosaic [12.00 %] – Dry Hop 0.0 Days Hop 18 0.0 IBUs
35.00 g Nelson Sauvin [12.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs

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