Figueroa Mountain Fig Mtn Mosaic
A dynamic American pale ale with developed malt and hops characteristics.
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.