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Pacific Jade and Mosaic Pale Ale


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#1 Poptop

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Posted 13 September 2018 - 06:00 AM

Fellas, here's my pale ale idea for this coming Saturday.  I've been wanting to do an all Vienna for a while now....  IMHO I suck at hopping when it comes to anything above 25 that's not of a noble variety.  I just never seem to get what I'm looking for.  What I want is mild bitter and hop bursting flavor.  I've had both of these hops and very much like them both and think they'd pair quite well.  Looking for suggestions.  My mind is to take the dry additions and add them at high krauzen.....  

Estimated OG: 1.057 SG, Estimated Color: 8.1 SRM, Estimated: 32.0, Boil Time: 40 Minutes

11 lbs            Vienna Malt       
10.0 oz           Caramel/Crystal Malt - 40L        
6.0 oz            Cara-Pils/Dextrine  
      
0.50 oz           Mosaic [10.60 %] - Boil 10.0 min  7.0 IBUs    
0.50 oz           Pacific Jade [12.40 %] - Boil 10. 8.2 IBUs    

1.00 oz           Mosaic [10.60 %] - Boil 5.0 min   7.7 IBUs    
1.00 oz           Pacific Jade [12.40 %] - Boil 5.0 9.0 IBUs    

1.00 oz           Pacific Jade [12.40 %] - Steep/Wh     
0.50 oz           Mosaic [10.60 %] - Steep/Whirlpoo     

0.50 oz           Mosaic [10.60 %] - Dry Hop     
0.50 oz           Pacific Jade [12.40 %] - Dry Hop    

Mash Schedule: BIAB, Medium Body 153 F - Total Grain Weight: 12 lbs

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#2 drez77

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Posted 13 September 2018 - 06:22 AM

So here is what I would do and not saying yours is wrong in any way but this is just my thought on a low bitter big hop flavor.  I would use a neutral hop to bitter to about 20 IBU and then use the Mosaic/Pacific Jade combo all in the WP at about 180 for 30 minutes.  I would also up the DH amount to at least 1 oz each.

 

What yeast?


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#3 Poptop

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Posted 13 September 2018 - 07:00 AM

So here is what I would do and not saying yours is wrong in any way but this is just my thought on a low bitter big hop flavor.  I would use a neutral hop to bitter to about 20 IBU and then use the Mosaic/Pacific Jade combo all in the WP at about 180 for 30 minutes.  I would also up the DH amount to at least 1 oz each.

 

What yeast?

This would further drop the IBU's no?  Would any units get picked up at the 180 whirlpool?


On hand US-05


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#4 Bklmt2000

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Posted 13 September 2018 - 07:00 AM

This would further drop the IBU's no?  Would any units get picked up at the 180 whirlpool?

 

You'll pick up a few IBUs, but not many.  Most isomerization occurs above 180, you could even drop the WP temp to ~170 and get even less isomerization than at 180.


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#5 Poptop

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Posted 13 September 2018 - 07:05 AM

Fellas I'm liking your suggestions :)

 

Maybe bitter with the Magnums as an idea


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#6 Bklmt2000

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Posted 13 September 2018 - 07:23 AM

Fellas I'm liking your suggestions :)

 

Maybe bitter with the Magnums as an idea

 

Magnum will provide a nice bittering to better show off the PJ and Mosaic.


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#7 drez77

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Posted 13 September 2018 - 07:29 AM

This would further drop the IBU's no?  Would any units get picked up at the 180 whirlpool?


On hand US-05

Yes.  I would "set" the IBU with the Magnum and use the Mosaic and Pacific Jade for flavor and aroma.  If you have any S-04 on hand this would be a good beer to co-pitch them and run about 66-67.


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#8 Poptop

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Posted 13 September 2018 - 07:34 AM

Yes.  I would "set" the IBU with the Magnum and use the Mosaic and Pacific Jade for flavor and aroma.  If you have any S-04 on hand this would be a good beer to co-pitch them and run about 66-67.

 

Is this how you've been hopping your delicious looking IPA and Pale's?

 

Perhaps I should order a pack of yeast.  Any other suggestions besides 04 I should know about for something like this?


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#9 drez77

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Posted 13 September 2018 - 07:41 AM

Is this how you've been hopping your delicious looking IPA and Pale's?

 

Perhaps I should order a pack of yeast.  Any other suggestions besides 04 I should know about for something like this?

Pretty much.  I will sometimes do a stages WP addition where one goes in early and one goes in latter depending on the flavor profile I want.

 

When I do the co-pitch I just do one package of both S-05 and S-04 right on the wort and let it go at 66-67 for about 2 days and slowly ramp up to about 70.  I do the "bio-transform" hops on day 2 and a second round on about day 4.  By day 4 it is wrapping up fermentation.


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