A West Coast IPA with Mosaic, Mosaic LUPOMAX, Abstrax Omni Mosaic (extract), Simcoe, Simcoe Cryo, and Nectaron hops.
Name: Mosaic of the Beholder
Style: American IPA (21A)
Type: All Grain
Recipe Specifications
Boil Size: 7.0 gal (26.5L)
Batch Size (fermenter): 5.5 gal (20.8L)
Estimated OG: 1.065
Estimated Color: 5.1 SRM
Estimated IBU: 43.5 (tinseth)
Estima.ed ABV: 6.6%
Brewhouse Efficiency: 70%
Boil Time: 60 minutes
Ingredients
| Amount | Name | Type | % |
|---|---|---|---|
| 10.5 lbs (5 kgs) | Pelton Pilsner-style Malt | Grain | 75% |
| 2.0 lbs (1 kgs) | Lamonta : Pale American Barley Malt (Mecca Grade) | Grain | 14.29% |
| 1.5 lbs (1 kgs) | Vanora: Vienna-style Barley Malt | Grain | 10.71% |
| 1.0 oz (28 grams) | Mosaic [13.1%] - Boil 5 min | Hop | - |
| 1.0 oz (28 grams) | Simcoe [13.9%] - Boil 5 min | Hop | - |
| 2.0 oz (57 grams) | Mosaic [13.1%] - Aroma 20 days | Hop | - |
| 2.0 oz (57 grams) | Simcoe [13.9%] - Aroma 20 days | Hop | - |
| 1.0 oz (28 grams) | Nectaron [14.6%] - Aroma 20 days | Hop | - |
| 2.0 oz (57 grams) | Mosaic [13.1%] - Dry Hop 2 days | Hop | - |
| 2.0 oz (57 grams) | Mosaic (LUPOMAX) [18%] - Dry Hop 2 days | Hop | - |
| 2.0 oz (57 grams) | Nectaron [14.6%] - Dry Hop 2 days | Hop | - |
| 2.0 oz (57 grams) | Simcoe [25.6%] - Dry Hop 2 days | Hop | - |
| 1 pkg | Global (Imperial Yeast #L13) | Yeast | - |
| 3 g | Calcium Chloride (CaCl2) (Mash) | Water Agent | - |
| 5.3 g | Epsom Salt (MgSO4) (Mash) | Water Agent | - |
| 10.7 g | Gypsum (CaSO4) (Mash) | Water Agent | - |
| 0.5 items | Whirlfloc (Boil 15) | Fining | - |
| 1 drops | CellarScience® ALDC Enzyme (Diacetyl Reducing Enzyme) (Primary) | Other | - |
| 5 ml | MOSX528 (Mosaic) (Bottling) | Flavor | - |
| 1 tbsp | CellarScience SILAFINE (Beer Fining Agent) (Bottling) | Fining | - |
Mash
Mash Schedule: High fermentability
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 8.1 gal (30 L) of water at 155.8°F (68.8°C) | 149.0°F (65°C) | 60 mins |
| Sparge | Add 0.0 gal (0L) water at 169°F (75°C) | - | - |
Notes
- Boil has begun with about 7.3g @1.060 (2026-03-27)
- Added aldc, pitched yeast and dropped in the floating hydrometer (2026-03-27)
- Dumped the trub, noticed yeast activity via bubbling in the sanitizer (2026-03-28)
- Set temp to 62F (2026-03-30)
- Took a gravity reading, 1.010 (2026-04-05)
- Added the dry hops using the dry hopper no O2 method. I had to make a slight adjustment as my inventory was out of date. I was out of Mosaic LUPOMAX, so I subbed 2oz Mosaic LUPOMAX with 2oz Mosaic and an extra 0.5 oz of Simcoe Cryo. (2026-04-08)
- Dumped the hops/trub (2026-04-12)
- Slowly increased the PSI on the tank to start carbonating. Began around noon doing quarter turns into reaching 20PSI around 4pm. Going to let it set for 24+ hours and keg late tomorrow. (2026-04-13)
- Kegged via the closed transfer method, got around 4G into the keg (2026-04-13)
Tags: American IPA