Simcoe Nelson Mosaic Saison Recipe

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Hop Oil Information and Taste Metrics






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Recipe Specifics:

Type: All Grain
SRM: 3.0
IBUS: 34.1
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 80.00 %


No hopstand in this beer, the 10 minute additions were added to the boil (I usually calculate a 30 minute hopstand addition as if it were added to the beer at 10 minutes in the boil).

Cooled to 77 pitched a starter of about 4.5 ounces of tired hands yeast 2nd generation that I made the day of brewing (absolutely love how this yeast is developing).

Final Numbers:

Original Gravity: 1.044
Final Gravity: 1.004
ABV: 5.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 40 Seconds Pure Oxygen

Water Profile:


Amt Name Type # %/IBU
5.10 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
1.70 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
7.70 g Calcium Chloride (Boil 60.0 mins) Water Agent 8
2.60 g Gypsum (Calcium Sulfate) (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 0.5 0 0 0 1.5


Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
138.6 0 0 73.7 191.3 1 6.9 6.9 347 1 -98 0.4

Mash/Grain Profile:

Mash at 157.0 F for 60 Minutes

Amt Name Type # %/IBU
6 lbs Organic 2-Row (2.0 SRM) Grain 3 66.7 %
1 lbs Organic Flaked Spelt (2.0 SRM) Grain 4 11.1 %
1 lbs Organic Oats, Flaked (1.0 SRM) Grain 5 11.1 %
1 lbs Organic Rye, Flaked (2.0 SRM) Grain 6 11.1 %

Boil Ingredients:

Amt Name Type # %/IBU
12.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 7 24.3 IBUs
7.70 g Calcium Chloride (Boil 60.0 mins) Water Agent 8
2.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 9
28.00 g Nelson Sauvin [12.00 %] – Boil 10.0 min Hop 10 9.7 IBUs


Starter: Yes, the morning of brewing.

Yeast: Yeast from Half Acre / Tired Hands Geodesic Saison

Temperature: Ambient 77-80 F Average

Dry Hopping:

Kegged with all the hop additions and cooled to 67 degrees for 7 days then into keezer with the hops left in the keg.

Amt Name Type # %/IBU
40.00 g Nelson Sauvin [12.00 %] – Dry Hop 0.0 Days Hop 11 0.0 IBUs
40.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 12 0.0 IBUs
28.00 g Mosaic [12.00 %] – Dry Hop 0.0 Days Hop 13 0.0 IBUs

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