Spelt Rye Mosaic Bravo Pale Ale

Taste Results

Recipe Specifics:

Type: All Grain
SRM: 4.0
IBUS: 31.7
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH:5.1

Notes:

Pillow soapy head, nice layer sticking around the glass. The blend of surprisingly similar hops (according to this calculator) really produced a nice beer. The Bravo adds a strong hop spice character that tampers the mosaic berry fruity character. Having a hard time nailing down the aroma, candied orange, tangerine, light pineapple. Mouthfeel is great for a low ABV beer, slightly creamy. Clean malt base, could probably of used a little more late whirlpool additions (more steep time and more hops), seems like the finishing flavor is underwhelming (maybe even a little more crystal malt). I think the finishing pH is a little too low, maybe up to 4.4 or so would be smoother. For a light pale ale, it has a bit of a bite.

Final Numbers:

Original Gravity: 1.048
Final Gravity: 1.014
ABV: 4.5%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen
Final Beer pH: 4.25

Water Profile:

R/O Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes 0.84 0 0 0 0.38
Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
79.9 0 8 124.9 52.5 16 4.3 4.3 200 13 -44 2.4

Mash/Grain Profile:

Mash at 160.0 F for 60 Minutes

Amt Name Type # %/IBU
9 lbs 8.0 oz Organic 2-Row (2.0 SRM) Grain 3 78.0 %
1 lbs Rye, Flaked (2.0 SRM) Grain 4 8.2 %
1 lbs Spelt, Flaked (1.6 SRM) Grain 5 8.2 %
7.4 oz Acid Malt (3.0 SRM) Grain 6 3.8 %
3.5 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 7 1.8 %

Boil Ingredients:

Amt Name Type # %/IBU
7.00 g Experimental Pine Fruit [18.50 %] – Boil 60.0 min Hop 8 18.0 IBUs
2.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 9
1.15 g Calcium Chloride (Boil 60.0 mins) Water Agent 10

 

Amt Name Type # %/IBU
35.00 g Experimental Pine Fruit [18.50 %] – Steep/Whirlpool 10.0 min Hop 11 13.7 IBUs

Fermentation:

Starter: Yes

Yeast: WLP002 7th Generation, 120 days old.

Temperature: 63F for 24 hours, 66F for 16 days

Dry Hopping:

All the hop additions were added to a purged keg in a fine mesh hop bag, beer was racked into keg from the primary. The keg sat at 76F for 3 days prior to going into the keezer where the hops remained in the keg.

Amt Name Type # %/IBU
56.00 g Bravo [15.50 %] – Dry Hop Hop 12 0.0 IBUs
56.00 g Mosaic [12.00 %] – Dry Hop Hop 13 0.0 IBUs
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