MOSAIC ALE

MOSAIC ALE

You will need:

• 1 x Blackrock Pale Ale - 1.7kg
• 1kg Ultrabrew
• 1 Caramalt Grain Pack
• 15g Mosaic hops (10 min boil)
• 15g Mosaic hops (0 min boil)
• 10g Mosaic hops (Dry hop)                              
• *5-10 lt fridge cold water                                                         
• 1x Safale US05 ale yeast
•  

 Procedure:

1. In a bowl, add the grain to 1 litre hot tap water, mix well and steep for 30 minutes.*
2.  After steeping, pour grain and liquid through a strainer and collect the liquid in a saucepan. Rinse grain with 1 litre of hot water and collect in the saucepan.  Discard the grain.
3. Bring resulting liquid to the boil and add 15g Mosaic hops to the pot.  
4.  After boiling for 10 minutes, turn the heat off and add 15g Mosaic hops to saucepan. Allow to sit for a further 5 minutes.  
5.  To the fermenter, add the Blackrock Pale Ale and Ultrabrew.  Pour the hot wort from the saucepan into the fermenter, using some to rinse out the tin.  Stir well.
6. Add chilled and tap water to the fermenter to top up to 22 litres at approximately 18°C.
7. Stir well and sprinkle Safale US-05 yeast onto the surface.  Ferment at 18°C for best results. **
8. On Day 4, add 10g Mosaic hops to fermenter and re-seal. Ferment until hydrometer reading is stable over two days.

Notes:

* Use sanitised containers with lids. Do not leave your fermenter to cool before adding yeast.  Use the chilled water to reach a satisfactory temperature and add yeast immediately.

** Try to maintain a cool even temperature in the fermenter.  Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.  Placing the fermenter on a concrete slab can also help to keep the temperature constant.  Use a Brewers Choice Brewing Thermostat in an old fridge for optimum brewing conditions all year round.