Single Hop Pale Ale #6


Time for another Single hop beer! This time it’s the super popular Mosaic being using in my standard pale ale base recipe. Mosaic seems to be a hop really suited for single hop beers as I’ve seen a good number of commercial examples out there. YCH describes the hop as having flavors of “…blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum”. That’s a pretty diverse flavor profile and no wonder why it’s able to stand up alone in a beer. During dry hopping the aroma out of the fermenter was super fruity and pretty potent. The base beer is the same as Holman Pale #16 and the gravity sample post fermentation was as hazy as I’ve seen yet from one of my brews.

OG: 1.047
FG: 1.007
ABV: 5.3%
Mash: 150 (45 min.)
Boil: 60 min.

Water Profile:

Ca: 78
Mg: 1
Na: 4
So4: 96
Cl: 67
BiCarbonate: 15
Mash pH: 5.3

26.7% Superior Pilsen Malt – Great Western
17.8% Pilsen Malt – Briess
17.8% Goldpils Vienna Malt – Briess
17.8% Red Wheat Malt
17.8% Flaked Oats
2.2% Acidulated Malt

7.00oz Mosaic – 0 min.*
9.00 oz Mosaic – Dry Hop

Imperial A31 – Tartan

Pitched yeast at 68 and held temperature there for all of fermentation, including the dry hop. Did a slow and long temperature decrease before kegging and the beer was still super hazy.

Kegged on 6.26 and finished nice and dry at 1.007.  A little less attenuation than the last batch with this yeast but this is more in line with what I’d expect (85% attenuation).

Tasting notes to come!