How to Brew a Mosiac IPA | Grain to Glass | Single Hop

In this video, I show you how to brew a SMASH (Single Malt and Single Hop) IPA with Mosaic and Maris Otter. Even though in the video I say I think it tastes more like a pale ale, it qualifies as an IPA. I go over the brewing, fermentation and tasting the final product. I've always wanted to brew with Mosaic and a SMASH recipe is a fantastic way to get acquainted with the hop. It gives off a lot of tropical and fruity aromas and flavors, along with some spicy and earthy notes. The final result was 6.8% ABV with 86 IBUs. It was extremely tasty and had phenomenal hop character. I was impressed at how nice the aroma was despite not dry hopping. This was a great beer and I will definitely be making it again. Also the Imperial Yeast I used was amazing and will be showing up in my brews in the future.
#Mosaic #hops #homebrew
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The 65% brewhouse efficiency BIAB recipe for 5.5 gallons into the fermenter is below, along with the links to buy these ingredients from Amazon if you wish, but be aware they will not be as fresh as if you bought them in person from your LHBS:

"Lion's Head Ale"
6.8% ABV 86 IBU

12 lb Maris Otter malt - https://amzn.to/2JiOGgo

Single infusion mash at 153 deg F for 90+ min

Water (ppm): Ca: 101, Mg: 10, Na: 55, SO4: 134, Cl: 44, HCO3: 75

Gypsum: https://amzn.to/2XupJHv
Epsom: https://amzn.to/2XwlR3N
Baking Soda: https://amzn.to/2LG8lIM
Calcium Chloride: https://amzn.to/2Xsslpg
Calcium Carbonate: https://amzn.to/2xwiYpg
Campden Tablets: https://amzn.to/2RYnPJ4

60 minute boil:
Add 1 oz Mosaic (10.8% AA) First Wort Hops - https://amzn.to/2YEsa71
15 min - Add 1 oz Mosaic (10.8% AA), Add chiller, yeast nutrient, whirlfloc - Mosaic - https://amzn.to/2YEsa71 Whirlfloc - https://amzn.to/2XtfIdE Yeast Nutrient - https://amzn.to/2YNwUa8
0 min - Add 1 oz Mosaic (10.8% AA) - https://amzn.to/2YEsa71
Whirlpool 1.5 oz Mosaic (10.8% AA) at 180 deg for 20-30 min - https://amzn.to/2YEsa71

OG: 1.060

1 package Imperial Yeast A38 "Juice" - https://www.northernbrewer.com/produc...

Ferment at 65-68 F for 10-14 days, then cold crash and bottle

FG: 1.008