The best part about brewing with a buddy is brewing with a buddy, and the worst part about brewing with a buddy is watching half of the batch walk away. At my house, a beer with a hop profile like this just evaporates, even if I don’t tell my friends and wife that it sucks, or that the tap line is filthy and needs to be cleaned anyway, and besides the batch is probably contaminated, so don’t drink any.
First, a word about the blend of base malts in the grist: semi-intentional. I tend to stockpile (hoard) ingredients and tweak recipes to make use of what’s on hand … I cook that way too. On this buddy brew day, we discovered I didn’t have enough domestic 2-row to hit the target gravity, so we made a game day decision to make up the difference with some Maris Otter I had in the bunker. I rather like the effect – the malt backdrop for the hop show is more three-dimensional this way, with some definite bready character and a bit more texture; as a counterpoint, my brew day buddy finds the malt mishmash a bit distracting on top of the tropical fruit notes from the Mosaic.
But see! Differing opinions are allowed on my blog. Do with it what you will, YMMV, and so forth.
Then the hops: man, I like these. As noted before: sweet conifer mixed with a bit of bright citrus, resiny with a waxy, oily character, loads of overripe mango. My wife took one sip and pronounced “starfruit.” Chip Walton took a whiff and just chuckled “dank!” I’ve read in different sources about Mosaic’s blueberry aroma – I don’t get it, personally … maybe it’s this particular lot, maybe it’s just an olfactory blind spot for me. Is Mosaic my new all-time world-beating favorite? No, but I’d definitely buy more and use them again.
And let’s show our work:
Hack & Slash XPA: Mosaic Edition
Target OG: 1.046
- 72% US 2-row
- 26% Maris Otter
- 2% Caramunich
- 152F for 75″, 170F for 10″
- Apollo (whole, 17%aa) at start of boil to 30 IBU
- Mosaic (whole, 12.3% aa) at 15″ to 16 IBU
- Mosaic (whole) at 0″ – we used 1.5 oz in 10 gallons
- chill to 59F, O2 and pitch with 1056, free rise to 66F over 7 days
- crop yeast and dry hop with more Mosaic – we used 1 oz in 10 gallons
- after 7 days, fine and rack to kegs, crash cool to 35 and carbonate