Mostly Mosaic IPA?

[David R]

I've got 7.7kg (~1.071 OG) of Gladfields finest to turn into a summer hop-bomb, and I've never brewed with Mosaic before so I bought 300g of it to experiment with. I'm looking for a bit of feedback from the hop-heads about what to mix it with, I have 110g of Simcoe, 60g Citra and 200g Amarillo at my disposal. I'm on the fence trying to decide between just using about 2:1 Mosaic:Amarillo to give it a bit more fruityness, or adding a mix of all three of the others to add a bit more complexity. I'd like the Mosaic dominate, but I'm not going to use it all in this beer (ideally I'd have about 120g left over for a small Mosaic SMaSH). Thoughts?

[Crusader-Rob]

Bitterwith simcoe, and add late as well, then add your amarillo/mosaic at F/O dryhop.

should give a nice layering.

30g @60

30g @20

70g/35g Mosaic/amarillo @0

Dryhop: with at least the same amount as 0min,. but bigger would be good.

80g/40g?

Keep you crystal below 5% and mash low, and it'll be great.

[David R]

Grainbill is 91% Pale, 6.5% redback and 2.5% shepherds delight, hopefully should be nice and red without being too sweet. And I will mash at 65C so it [hopefully] drys out a bit.
I hadn't thought about doing that with the Simcoe, interesting idea. I I was going to shoot for more like 150-180g at FO (and steeped at about 80C for 20-30 min) and a similar amount dry. Maybe I don't get the same utilisation as the commercial guys, but I've found I need massive late/dry additions to get the big West Coast sorta hop flavour/aroma.

[I M Ignoto]

I'd go lighter on the Shepherd's Delight if you haven't used it before. I have found it adds a Belgian character to brews if used in excess. Of course, that may be your intent! Cheers.

[Crusader-Rob]

2.5% isn't much...

I've used 6% with pretty good success, its a fantastic malt.

[Crusader-Rob]

I also know a guy who made somethign with 10% SD. Bloody Fantastic

[David R]

Well unless one of you has a clever suggestion for how to pick it out of a bag of crushed grain, it's staying as-is!

I've found 15g of Columbus 15.2%AA that I'll use for the bittering charge, which will bump it up to ~70 IBU based on those calculations.

[Crusader-Rob]

SD is fine in that amount, it'll ad some nice colour.

nice, the coloumbus will give it a nice aggressive edge too.

let us know how it comes out.

[David R]

That was the aim with the SD, nice read colour plus massive tropical fruit. Should be a ripper if I don't cock it up!

[David R]

It's definitely getting close to an IIPA, and I plan on using an appropriate quantity of hops! I think Pliny (and a lot of RR's beers) use large amounts dry hops and, I'm certainly going to dry hop it, but find I get good results from big FO/hopstand additions. I'm not sure how exact the numbers are, but what I'm going to do is add half the "steep" additions at FO and the other half once it has dropped down to ~80C, where I'll leave it for a good 20-30 minutes. How does this look?

10.00 g	Amarillo [8.70 %] - Boil 60.0 min	Hop	4	7.6 IBUs
20.00 g	Amarillo [8.70 %] - Boil 10.0 min	Hop	5	5.5 IBUs
20.00 g	Mosaic (HBC 369) [12.50 %] - Boil 10.0 min	Hop	6	7.9 IBUs
20.00 g	Simcoe [12.10 %] - Boil 10.0 min	Hop	7	7.6 IBUs
90.00 g	Mosaic (HBC 369) [12.50 %] - Steep/Whirlpool 10.0 min	Hop	8	17.8 IBUs
45.00 g	Amarillo [8.70 %] - Steep/Whirlpool 10.0 min	Hop	9	6.2 IBUs
45.00 g	Simcoe [12.10 %] - Steep/Whirlpool 10.0 min	Hop	10	8.6 IBUs
2.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	11	-
80.00 g	Mosaic (HBC 369) [12.50 %] - Dry Hop 5.0 Days	Hop	12	0.0 IBUs
40.00 g	Amarillo [8.70 %] - Dry Hop 5.0 Days	Hop	13	0.0 IBUs
40.00 g	Simcoe [12.10 %] - Dry Hop 5.0 Days	Hop	14	0.0 IBUs

[Crusader-Rob]

needs more hops.....

your bittering hops are too light.

the Steep/whirlpool on Beersmith isn't overly accurate, I assume thats why you've dropped back on your 60min addition.

I'd also suggest Using something other than Amarillo for the 60 min addition, mainly because it is much better utilised elsewhere.

use a neutral hop for bittering if u have some, alternatively simcoe would be better. but up to you.

If it was me I'd do this:

30g Simcoe @ 60

50g amarillo @10

15g Mosaic @ 10

50g Simcoe @ 0 

50g Amarillo @0

50g Mosaic @0

dryhop:

30g Simcoe

50g Amarillo

80 g Mosaic

I'd also think about doing a double dryhop with half the total dryhop

but thats just me.

HOPS MOAR HOPS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[David R]

According to Beersmith it comes out at 61.2 IBU, BU/SG of about 0.86 which I guess is a little on the low side for a big IPA. Usually I use a 20 minute steep to guestimate the IBU and it tastes good [to my palate at least], but with this one seems how I'm adding half the FO addition once it gets down to 80-85C I imagine I'll get less bitterness from the hopstand thus the 10 minute whirlpool numbers. TBH I'd rather it was less bitter rather than too much. The main reason I used Amarillo for the bittering is because it is what I have most of, but you're right, there are better choices.

And yeah, I agree splitting the dry hop in twois probably a good idea!

[Crusader-Rob]

Yeah, fair enough, brew to your pallet. I would suggest though with an OG of 1070 or higher, you'll need more bitterness to back up the hops. balance it out more.

Otherwise it'll just be hop flavour and maltyness.