Single Hop Pale Ale
TEST PATTERN (MOSAIC)
NOT CURRENTLY AVAILABLE
6.0%

ABV
33

IBUs
1.060

OG
ABOUT
Malts 2-Row, Pale Ale, Toasted Flaked Wheat, Malted Oats, Flaked Oats, Caramalt
Hops Mosaic
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

10.6%
2-Row
53.2%
Pale Ale
10.6%
Toasted Flaked Wheat
10.6%
Malted Oats
10.6%
Flaked Oats
4.3%
Caramalt
+
Mash - Target pH: 5.4
Ca
135
ppm
Mg
9
ppm
Na
108
ppm
SO4
198
ppm
Cl
215
ppm

Mash Schedule
69.0°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

18.4 IBUs
Mosaic - 10 min
5.88 g/L
Dextrose - 0 min

Whirlpool

10.2 IBUs
Mosaic - 30 min
4.4 IBUs
Mosaic - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.060
Target OG
+
Final Water Profile
Ca
128
ppm
Mg
13
ppm
Na
91
ppm
SO4
168
ppm
Cl
181
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 3 days
21°C
Dry Hop/Fermentation - 4 days
21°C
Conditioning - 7 days
1°C
Cold Crash - 5 days
11.6 g/L
Mosaic - 4 days before end of fermentation

BRITE TANK

5.9%
ABV (Target)
33.0
IBUs (Target)
1.015
FG (Target)

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