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Triple dry-hop Mosaic and Belma NE IPA

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Triple dry-hop Mosaic and Belma NE IPA

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Beer Style: India Pale Ale 
Recipe Type: all-grain
Yield: 4.5 gallons


This beer was originally intended as a competition beer. Although, that was put on hold after I inadvertently transferred the beer into the wrong keg port on the last transfer, mildly oxidizing the beer. The only real casualty was the near perfect light golden color darkened a bit and the flavor was just slightly degraded. Regardless, this is a New England IPA-style beer with a light golden color, bright citrus flavors and aromas, and a light amount of haze after treating with a whirlfloc tablet. If you want more haze, don't use the whirlfloc tablet.

Here's my initial notes on the beer: Aroma is a light bouquet of flowers with strong citrus and berry notes. Color is perfect, a nice golden orange with a decent amount of haze lingering. Citrus notes definitely come to the front on the mouthfeel. Not overly bitter but could be a bit sweeter for the style. Layers of guava, papaya, and pineapple on top of the initial grapefruit start to appear as you drink more of the beer. Spice and herbal notes are present throughout, but citrus is the primary flavor. After taste sticks with you for a while.


  • 5.02 g Gypsum (Calcium Sulfate) (Mash 60 min)
  • 1.72 g Calcium Chloride (Mash 60 min)
  • 1.19 g Epsom Salt (MgSO4) (Mash 60 min)
  • 5.00 ml SEBstar HTL (Mash 120 min)
  • 5.00 ml SEBflo TL (Mash 60 min)
  • 3.00 ml AMG-300L (Mash 60 min)
  • 12.00 oz Rice Hulls (0.0 SRM)
  • 7 lbs Pale Rice Malt (1.1 SRM)
  • 3 lbs Pale Millet Malt (1.3 SRM)
  • 2 lbs Goldfinch Millet Malt (6.6 SRM)
  • 2 lbs Organic Pale Buckwheat (2.0 SRM)
  • 1 lbs Cara Millet Malt (7.0 SRM)
  • 1 lbs Flaked Quinoa (3.0 SRM)
  • 2.50 ml HopShot [89.0%] (CO2 Extract) - First Wort
  • 0.75 oz Belma [9.8%] - Boil 5 min
  • 0.50 oz Mosaic (HBC 369) [12.2%] - Boil 5 min
  • Whirlpool
  • 1.00 oz Belma [9.8%] - Steep 30 min Hops 18
  • 1.00 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 19
  • 0.65 oz Citra [12.0%] - Steep 30 min
  • 1 pkgs Liberty Bell (Mangrove Jack's #M36)
  • Dry hops
  • Primary hopping (at yeast pitching)
  • 1.25 oz Belma [9.8%] - Dry Hop 3 days
  • 1.25 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days
  • 0.75 oz Citra [12.0%] - Dry Hop 3 days
  • Hop rocket between primary to secondary
  • 1.50 oz Belma [9.8%] - Dry Hop 0 days
  • 1.50 oz Mosaic (HBC 369) [12.2%] - Dry Hop 0 days
  • Secondary
  • 1.75 oz Belma [9.8%] - Dry Hop 7 days
  • 1.75 oz Mosaic (HBC 369) [12.2%] - Dry Hop 7 days

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.064
Final Gravity: 1.012
Alcohol by Vol: 6.8%
Color SRM: 6.3
Bitterness IBU: 108.0
Recipe Type: all-grain
Yield: 4.5 Gallons
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Add 17qt of water treatments and perform a reverse step mash starting at 175 deg F for 60 minutes with HTL enzyme.
Add 12qt of water to reduce temp to 135 deg F and hold for 60 minutes with TL and AMG enzymes.
Recirculate and sparge as needed to collect 6 gallons of wort, add first wort hopping
Boil for 90 minutes following schedule as defined in ingredients
Remove from heat, allow to cool down to 180 deg F or less, then add whirlpool hops.
Whirlpool for 30 minutes
Cool to less than 70 deg F and transfer to primary fermentation vessel
Aerate for 60 seconds with pure O2
Pitch yeast and hops, hold temp at 64 deg F for 7 days.
If you have a hop rocket, add hops as defined above, purge with CO2
Add dry hops to secondary and purge secondary vessel with CO2
Transfer from primary to secondary and hold for 7 days
Transfer to final vessel or bottling bucket (CO2 purged) and serve or condition for another 2 weeks

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