Thursday, June 5, 2014

Mosaic IPA Tasting

Just a quick post for today. Back in early April I bought three pounds of Mosaic hop pellets on a rather expensive whim and I've been trying to use them up before I go back to brewing with my favorite hop combo, Galaxy and Nelson Sauvin. Until now, my only real experience with Mosaic was brewing with them as part of a blend - where little of their character came through - and I sampled a few commercial beers that supposedly used them in quantity. The BrewDog/Evil Twin collaboration to name one of the good ones. Anyways, I figured a single hopped Mosaic IPA was a thing worth doing... and the recipe I used was pale, munich, and a touch of crystal malt with lots of Mosaic hops added late in the boil. The only interesting thing I did with this batch is that I used a slightly different dry hop process, one that mimics some of the dry hop methods commercial breweries use... that is, a temperature controlled hop slurry with C02 agitation. I swear I'll get around to posting about that and the hop oils sometime soon.
Mosaic: American IPA

Appearance - Slight hop-hazy, light amber color with a fluffy white head that has good retention.

Aroma - Intensely fruity, but not really tropical... citrus peel, peach, orange, and "wild berries" with a distinct pine and cedar note. Very aromatic and bright.

Taste - Same big fruity character as the aroma, this beer tastes like a hoppier Two Hearted, with the added mix of pine and strawberry. The malt character does a good job of showcasing the hops, while providing just a touch of grainy malt flavor. Bitterness is medium-high and the beer finishes clean and crisp.

Mouthfeel - Carbonation is borderline too high for what I normally like, but the beer has a pleasant mouthfeel and isn't too thin. 

Drinkability & Notes - One of the best IPA's I've brewed. I wasn't sure of what to expect from the Mosaic hops, but they've really surpassed my expectations with their fruity, piney, and sure enough, berry-like flavor. The hop character is clean and vibrant - no grassy or vegetal notes at all. Lastly, there isn't much I'd change with the recipe, although I would bet a citrusy/dank hop like Columbus would pair wonderfully with Mosaic.

O:G: 1.062, F:G: 1.010. 6.8% ABV. 55 IBU. WY1332

Recipe Specifics:
Batch Size (Gal): 5.0
Total Grain (Lbs): 12.25
Anticipated OG: 1.062
Anticipated FG: 1.010
Anticipated SRM: 6
Anticipated IBU: 55
Efficiency: 70%
Boil Time: 60 Minutes

89.8% - 11.00 lbs. Pale Malt, 2-Row
8.2%  - 1.00 lbs. Munich Light
2.0%  - 0.25 lbs. Caravienne
2.00 oz. Mosaic @ 20 min for 32 IBU
2.00 oz. Mosaic @ 10 min for 23 IBU
4.00 oz. Mosaic @ flameout/hopstand
4.00 oz Mosaic @ dryhop
Yeast: WY1332 Northwest Ale
Mash 152F for 60 min
Brewed on 15 April


  1. "Temperature controlled hop slurry"... that's a new one. Looks like a fine beverage indeed! How long was the flameout hop stand? Any agitation (whirlpooling) during the stand? What kind of bitterness are you picking up from the addition?

  2. Hello,
    I need your thought.

    I will make a test, close to your Mosaic recipe, but i will put 50 gr. Mosaic, 30gr. Centennial and 20gr. Simcoe at flame out. I will dry hop with 40gr. Mosaic, 20gr. Centennial and 10gr. Chinook. Do you believe this combo will be great.? I don't like Columbus its very peppery for me.

    Dimitris Tsiros


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