Simcoe Mosaic IPA
Recipe Specifics:
Type: All Grain
SRM: 3.8
IBUS: 84.2
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 76.00 %
Notes:
The 10 minute additions of 28 grams of Mosaic and Simcoe are actually 30 minute hopstand additions.
Final Numbers:
Original Gravity: 1.055
Final Gravity: 1.008
ABV: 6.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen
Water Profile:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.20 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 3.20 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | – |
| 3.20 g | Epsom Salt (MgSO4) (Mash 60.0 mins) | Water Agent | 3 | – |
| 5.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 7 | – |
| 3.10 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 8 | – |
| 3.10 g | Epsom Salt (MgSO4) (Boil 60.0 mins) | Water Agent | 9 | – |
| 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 | 1.15 | 0.7 | 0 | 0 | 0.7 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 122 | 18.2 | 8 | 242.7 | 93.3 | 16 | 7.9 | 7.9 | 380 | 13 | -85 | 2.6 |
Mash/Grain Profile:
Mash at 147.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10 lbs 8.0 oz | Organic 2-Row (2.0 SRM) | Grain | 4 | 87.5 % |
| 1 lbs 8.0 oz | Flaked Quinoa (1.6 SRM) | Grain | 5 | 12.5 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 15.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 6 | 30.4 IBUs |
| 5.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 7 | – |
| 3.10 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 8 | – |
| 3.10 g | Epsom Salt (MgSO4) (Boil 60.0 mins) | Water Agent | 9 | – |
| 112.00 g | Amarillo Gold [8.50 %] – Boil 10.0 min | Hop | 10 | 27.6 IBUs |
| 28.35 g | Mosaic [12.00 %] – 30 min hopstand | Hop | 11 | 9.9 IBUs |
| 28.35 g | Simcoe [13.00 %] – 30 min hopstand | Hop | 12 | 10.7 IBUs |
| 15.00 g | Simcoe [13.00 %] – Boil 10.0 min | Hop | 13 | 5.6 IBUs |
Fermentation:
Starter: Yes
Yeast: 4.5 ounces of WLP002 3rd generation
Temperature: 62 F for first 24 hours then 66 F for 14 days
Dry Hopping:
First dose 56 grams Mosaic and 28 grams Simcoe for 5 days at 68 F
Second dose of 56 Mosaic in keg and right into keezer.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 112.00 g | Mosaic [12.00 %] – Dry Hop 0.0 Days | Hop | 15 | 0.0 IBUs |
| 28.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 16 | 0.0 IBUs |
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how was the arome with this DH combination?
Fairly intense orange, pine, dank, and dark grape.