Simcoe, Mosaic, Nelson Sauvin IPA Recipe
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 |
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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.
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).
Is it true? Bitterness gets pulled by hops when dryhoping ? I didn’t know about this phenomenon..
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..
HI Scott, this recipe looks tremendous. Are you keg hopping the 2nd dry hop?