Figueroa Moun­tain Fig Mtn Mo­saic

A dy­namic Amer­i­can pale ale with de­vel­oped malt and hops char­ac­ter­is­tics.

Craft Beer & Brewing Magazine - - Pale Ale -


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 75% OG: 1.052 FG: 1.011 IBUS: 35 ABV: 5.5%


8.5 lb (3.86 kg) Pale 2-row malt 0.5 lb (227 g) Thomas Fawcett Cara­malt 1 lb (454 g) Flaked bar­ley 0.5 lb (227 g) Wey­er­mann Mu­nich II


0.1 oz (3 g) Mo­saic [13% AA] at first wort 0.68 oz (19 g) Mo­saic [13% AA] at

10 min­utes 1.7 oz (48 g) Mo­saic [13% AA] at

1 minute 0.86 oz (24 g) Amar­illo [9% AA] at

1 minute 2.75 oz (78 g) Mo­saic [13% AA] at dry hop 0.5 oz (14 g) Amar­illo [9% AA] at dry hop


Cal­i­for­nia Ale yeast (Chico)


Sin­gle in­fu­sion mash at 149°F (65°C), then rest for 40–60 min­utes. Re­cir­cu­late (vor­lauf) un­til run­nings are clear. Boil for 60 min­utes fol­low­ing the hops sched­ule. Pitch the yeast and fer­ment at 66°F (19°C) then al­low tem­per­a­ture to free rise to 70°F (21°C).

Move young beer off yeast once it reaches ter­mi­nal grav­ity and add dry hops. Crash af­ter 2 days and hold for about a week, then rack to keg or bot­tles and car­bon­ate by your pre­ferred method.


Mo­saic is a won­der­ful hop that can con­tribute myr­iad fla­vors and aro­mas de­pend­ing on when it’s added. Dry hop­ping helps bring out its more trop­i­cal/ berry notes rather than its resinous/ her­bal qual­i­ties, which tend to come on the ear­lier you add it dur­ing boil.

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