Simcoe, Mosaic, Nelson Sauvin IPA Recipe

Taste Results

View Advanced Beer Results

Hop Oil Information and Taste Metrics





Download BeerSmith File

.bsmx File




Recipe Specifics:

Type: All Grain
SRM: 4.3
IBUS: 74.3
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 69.00 %


I thought something went wrong with this beer when I kegged it. It had a huge fruity banana aroma that I was paranoid was the result of the harvested yeast I used (worrying like homebrewers do). Turns out this beer won a local Sam Adams competition for its category!

Final Numbers:

Original Gravity: 1.056
Final Gravity: 1.012
ABV: 5.8%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen

Water Profile:

Amt Name Type # %/IBU
5.80 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3
4.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
2.80 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
2.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 12


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 0.5


Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
106.6 18.2 0 241.7 63.8 1 6.8 6.8 342 1 -86 3.8

Mash/Grain Profile:

Mash at 148.0 F for 60 Minutes

Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 4 60.4 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5 30.2 %
12.0 oz Flaked Quinoa (1.6 SRM) Grain 6 5.7 %
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 7 3.8 %

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 8 30.4 IBUs
10.00 g Simcoe [13.00 %] – Boil 60.0 min Hop 9 18.8 IBUs
4.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
2.80 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
2.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 12
56.00 g Mosaic [12.00 %] – 30 min hopstand Hop 13 19.5 IBUs
28.35 g Nelson Sauvin [12.00 %] – 30 min hopstand Hop 14 9.9 IBUs
28.35 g Simcoe [13.00 %] – 30 min hopstand Hop 15 10.7 IBUs


Starter: No

Yeast: 6 ounces of WLP002 3rd Generation yeast that was 21 days old.

Temperature: 62F for 24 hours then bumped to 66F for 13 days.

Dry Hopping:

First dose 20 grams Simcoe, 28 grams Mosaic, and 28 grams Mosaic at 66F for 4 days

Second Dose the same as the first in hop bag and straight into keezer.

Amt Name Type # %/IBU
56.00 g Mosaic [12.00 %] – Dry Hop 0.0 Days Hop 17 0.0 IBUs
56.00 g Nelson Sauvin [12.00 %] – Dry Hop 0.0 Days Hop 18 0.0 IBUs
40.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs


  1. Bon

    Top of this recipe states 74IBUs, but the math with your additions don’t line up. Am I missing something? Thinking of giving this a whirl this weekend and trying to get things squared away in BS. Is your hop stand at a certain degree lower than a flame out temp? Sorry if my questions are basic and easily answered.

    Thank you for your website it is quite impressive.

    • janisco

      I wouldn’t worry too much about the final IBU figure, especially when it comes to a dry hopped beer where a significant amount of IBUs will be pulled out through the hop material. As long as you are within a close range, it should be fairly close to what I did. I believe that with this particular beer, the whirlpool was done right at flameout (no pre-cooling).

      • Chi

        Is it true? Bitterness gets pulled by hops when dryhoping ? I didn’t know about this phenomenon..

  2. nikolas

    I am worried about dry hopping into keg. I have never tried it because I believe it will leave a grass/earthy taste if the hops are inside for more than 4 days. Can this happen? Also, is the 10% rule when dry hopping with a bag a thing? or just theories..

  3. Richie Wormald

    HI Scott, this recipe looks tremendous. Are you keg hopping the 2nd dry hop?


Submit a Comment

Your email address will not be published. Required fields are marked *

Check Out My Book!

The New IPA: Scientific Guide to Hop Aroma and Flavor

In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

Available in paperback, ebook, and audiobook on Amazon! Also available in iTunes and the Google Play Book Store!

Connect on Social! 



Subscribe to Blog Posts Below! 

You have Successfully Subscribed!