Simcoe, Mosaic, Nelson Sauvin IPA Recipe

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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 %

Notes:

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

Fermentation:

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

3 Comments

  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.

    Reply
    • 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).

      Reply
      • Chi

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

        Reply

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