Recipe

Hooded Ram Brewing Co.’s Mosaic clone

Hooded Ram Brewing Co.’s Mosaic clone

(5 gallons/19 L, all-grain)
OG = 1.043  FG = 1.005
IBU =  22  SRM = 5  ABV = 4.9%

This is a relatively simple beer, one designed to showcase Mosaic® hops. By North American standards, it is modestly hopped. Enjoy an alternative to aggressively hopped beers.

Ingredients
7 lbs. (3.2 kg) Golden Promise malt
1.5 lbs. (0.34 kg) rye malt
1 lb. (0.45 kg) light Munich malt
8 oz. (233 g) white wheat
6 AAU Mosaic® hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.8 AAU Mosaic® hops (10 min.) (0.4 oz./12 g at 12% alpha acids)
1 oz. (28 g) Mosaic® hops (dry hop)
1 Whirlfloc tablet (10 min.)
Safale US-05, or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
1⁄2 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in, targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a temperature of 156 °F (69 °C). Hold the mash at 156 °F (68 °C) until enzymatic conversion is complete, about 60 minutes. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 6.5 gallons (24.6 L). Total boil time is 60 minutes. Add hops and Whirlfloc tablet as indicated.

Chill the wort to 65 °F (18 °C) and aerate wort thoroughly. There should be 5.5 gallons (21 L) in the fermenter. Pitch 1-quart (1-L) yeast starter if using liquid yeast or a package of dried yeast. Transfer to secondary when fermentation is complete, adding dry hops for 1 week or less to avoid grassy flavor.

Carbonate the beer to around 1.5–2 volumes of CO2 if kegging or bottling. If using casks, you may consider transferring two days after fermentation begins, being sure to take as little trub into the pin or firkin as possible.

Hooded Ram Brewing Co.’s Mosaic clone

(5 gallons/19 L, partial mash)
OG = 1.043  FG = 1.005
IBU =  22  SRM = 5  ABV = 4.9%

Ingredients
5 lbs. (2.3 kg.) Maris Otter liquid malt extract
1.5 lbs. (1.36 kg) rye malt
1 lb. (0.45 kg) light Munich malt
8 oz. (233 g) white wheat
6 AAU Mosaic® hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.8 AAU Mosaic® hops (10 min.) (0.4 oz./12 g at 12% alpha acids)
1 oz. (28 g) Mosaic® hops (dry hop)
1 Whirlfloc tablet (10 min.)
Safale US-05, or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
1⁄2 cup corn sugar (if priming)

Step by Step
Heat 4.5 quarts (4.3 L) of water up to 168 °F (76 °C). Place crushed grains in a muslin bag and submerge in the water. Stir to make sure there are no dough balls in the grain bag. Try to maintain mash temperature in the 148–158 °F (65–70 °C) range for 60 minutes. Remove the grains and place in a colander. Wash the grains with 1 gallon (4 L) hot water. Dissolve malt extract into wort; and top off to 6.5 gallons (24.6 L).

Total boil time is 60 minutes, adding bittering hops at 60 minutes into the boil and again 10 minutes before flame out. Add Whirlfloc with 10 minutes left in the boil.

Chill the wort to 65 °F (18 °C) and aerate wort thoroughly. There should be 5.5 gallons (21 L) in the fermenter. Pitch 1-quart (1-L) yeast starter if using liquid yeast or a package of dried yeast. Transfer to secondary when fermentation is complete, adding dry hops for 1 week or less to avoid grassy flavor.

Carbonate the beer to around 1.5–2 volumes of CO2 if kegging or bottling. If using casks, you may consider transferring two days after fermentation begins, being sure to take as little trub into the pin or firkin as possible.

Tips for Success:
Because Manx water is so soft, the brewer Rob Storey Burtonizes the water for this beer (his schedule is Na+ 400, Cl- 200, HCO- 325-50, Ca+ 170 g/bbl). Yours will be different unless starting with reverse osmosis or very soft water.

For his lower hopped beers, Rob first chills to 64–65 °F (17–18 °C) to assist in cold break, then runs off into the fermenter at (65–66 °F (18–19 °C) before pitching. Several yeasts are used; a majority of Hooded Ram’s beers are fermented with Safale’s US-05 yeast, others with Lallemand’s Nottingham.