Where'd My Hops Go?

This could account for a lot. Good call, @honkey.

 

Okay so its been in the keg for almost 2 weeks now, my SMaSH Maris Otter and Mosaic pale ale. I made 2 versions, one with 1056, one with WLP002. 6 oz in each. Same schedule, 1 oz at 60, 15, 10, 5, 0 and whirlpool. 12 lbs MO. These hops are 2013, came vacuum sealed and smelled great. I even squeezed the shit out of all the bags in the 1056 batch. The hops are there, but so subtle/mild. I just added gelatin to the one with 1056, because both beers are almost opaque. So from reading other threads and whatnot I figured that could be yeast in suspension among other things that could be taking away from their tastiness. I mean 6 oz? Thats ipa territory. I didnt dry hop, but still, you would think theyd be pretty pronounced as this is a potent(or sposed to be) hop. Its definitely not a bitter hop. Not at all. Really fruity and good but... idk. Maybe I should have had added Magnum or something at 60? Does this hop just smell really potent and its just not? Anybody else used Mosaic and had similar results?

 

Mosaic has a danky sweet taste to it. I find it shit for getting the good firm bitterness. I'm not even all about smooth bitterness in my hoppy beers.

Chinook, Columbus to bitter if I want to use hops, but I've found extract to simply replace that and give me the hoppy bitter bite to the beers, and then I get to lay in my flavor and aroma.

Mosaic isn't the cats ass though. It's a bit sweet on it's own I think.

 

Dude, thats all it is, sweet. After hearing so much about it its highly disappointing! Oh well, it was just an experiment. Thats funny you mention Chinook and Columbus, as the next 2 beers I make are showcasing those hops You still recommend the (hopshot Im guessing) extract over a bittering addition?

 

Mosaic is great when you pair it with something harsh, so keep trying it. Grab something citrusy and earthy, like Ahtanum even.

I'm not really the advocate for a extract bittering addition. Some breweries used it, and others don't, and some use it when they want to do a big hoppy beer, with reduced kettle losses, and vegetal notes. There's a topic I have started to talk about it there, so we don't threadshit this one.

 

It's kind of a bummer that you didn't get the results you wanted from Mosaic, but are you sure it's the hop itself that is the issue? I use a LOT of Mosaic on it's own and with friends and it is one of my personal favorites. Before you swear off using it on it's own, keep in mind that it does need a decent amount of bitterness and the beer needs to be rather dry (either perceived dryness or low FG) for the Mosiac to not come across as too sweet and candy-like.

 

Definitely havent sworn it off. Ive tried a couple craft brews that feature it and love them, thats what made me want to try it. I still have 4 oz left, and might mix it with some columbus or chinook, just cuz I have a bunch of those on the way, maybe an oz or 2 in te boil and one or 2 dryhop?

The reason I know its the Mosaic, is because its a SMaSH beer, I brewed 2 different batches, and the only thing I changed was the yeast, and both lack the hoppiness I should have got from 6 oz IMO. I think Mosaic just really needs a harsh friend to help it out.

 

Kind of my thinking too. Needs some seriously sharp bitterness to knock the sweet fruity note back, and needs to be dry to make all of it work.

If you mashed higher, used a bunch of crystal malts and a less attenuative strain, Mosaic will be like kool aid.

 

I mashed at 154 and its a bit sweet, if I ever re do this or alter it, Ill add one 60 min addition with something crazy bitter, problt at least an oz and a half. Maybe 2. I would mash at 150-2, and I dont think Id use MO.... Maybe Munich. And Id use WLP001 or BRY97. Basically, make a completely different beer, hah

 

You'd make it worse with Munich as a base, IMO.

You need something to be light, and no residual sweetness. Plain pale malt is sweet enough. Trying to do IPA like beers with sweeter english malts and specialty malts is asking for a sweet beer.

BRY-97 in my experience has the ability to strip hop flavor, so you can decide if you need that or not when you cross the bridge. It settles out and brings some of the goodness with it.

 

Maybe just a 100% 2 row, Magnum for bittering, hop burst-like Mosaic and 001? Id kinda want to throw in a lil Special B for a touch more malt flavor.... So many choices...

 

That what I would do to get a handle on a hop myself. I wouldn't toss in any specialty crystal malts to up my malt profile if I were complaining about having too little hop flavor and bitterness, but if it's something you know you like and use it as a baseline comparison, then roll with it!

 

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Thanks for your input. Ive been struggling with my next recipe, and SMaSH is my new thing, I really want to learn about specific malts and hops. I just made 10 gallons with Maris otter and I love it. Thats why I was thinking Munich for the next. Im just gonna go all 2-row, was thinking about Columbus or Chinook. I still have 4 oz of Mosaic, Maybe I could do 5 gal with 100% 2-row, 60 min oz Columbus then mixture of the Columbus and Mosaic at 10, 5, 0 and dryhop. Then do another 5 gal with 100% 2-Row and 100% Columbus. Probly Either WLP001 or 002.... (002 is my new favorite yeast)