Mosaic Madness IPA Beer Kit - All Grain

Description

Your Mosaic Madness IPA gives you the bold hop character of a West Coast IPA. Columbus hops added at 60 minutes provide bitterness while multiple Mosaic hop additions at 10, 5, and 0 minutes plus a 5-day dry hop deliver citrus, pine, and floral notes.

The grain bill of Pale 2-Row, Aromatic Munich, Caramel 40L, White Wheat, and Carapils malts creates a balanced malt backbone that supports the hops. US-05 American Ale Yeast ferments cleanly to highlight the hop profile in your beer.

Your Label Peelers Mosaic Madness West Coast American IPA - All Grain Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.8% - 6.4%
• Original Gravity: 1.055 - 1.065
• Final Gravity: 1.011 - 1.015
• IBUs: 60
• SRM: 8

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined into one bag)

• 9 lbs Pale 2-Row Malt
• 1 lb Aromatic Munich Malt
• 8 oz Caramel/Crystal Malt 40L
• 8 oz White Wheat Malt
• 4 oz Carapils/Dextrine Malt

Hops (substitutions based on availability)

• 1 oz Columbus Hops (60 min)
• 1 oz Mosaic Hops (10 min)
• 1 oz Mosaic Hops (5 min)
• 1 oz Mosaic Hops (0 min at flame out)
• 1 oz Mosaic Hops (Dry Hop for 5 days)

Yeast (substitutions based on availability)

• 1 packet US-05 American Ale Yeast

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Columbus Hops (60 min)
• 1 oz Mosaic Hops (10 min)
• 1 oz Mosaic Hops (5 min)
• 1 oz Mosaic Hops (0 min)
• 1 oz Mosaic Hops (Dry Hop for 5 days)

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 3.5 gallons of water to 162°F. Add crushed grains to your mash tun.
2. Mash at 152°F for 60 minutes, stirring occasionally to maintain temperature.

Sparge

1. Heat 4 gallons of water to 170°F for sparging. Slowly rinse the grains, collecting wort until you have about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following times: 1 oz Columbus at 60 minutes (bittering). 1 oz Mosaic at 10 minutes. 1 oz Mosaic at 5 minutes. 1 oz Mosaic at flameout (0 minutes).
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly using an immersion or counterflow chiller to 68°F.
2. Transfer to a sanitized fermenter and top off to exactly 5 gallons.

Fermentation

1. Pitch the US-05 yeast and ferment at 68°F for 10–14 days.

Dry Hop

1. After fermentation is complete, add 1 oz Mosaic hops directly to the fermenter.
2. Allow the beer to sit for 5 days.

Packaging

1. Priming for Bottling: Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.