Kernel IPA Mosaic - All Grain clone

[ivosk]

Hi all,

This is going to be my first all grain brew after lots of extracts and partial mash efforts. I thought I'd re-create one of my favourite recent IPAs - The Kernel's Mosaic IPA.

I have spent time getting info from other recipes and from photos from inside the Kernel's brewery, and I've come up with the following - anyone who knows Kernel beers please let me know what you think! I'll be using the Grainfather to brew this. Do the numbers look ok??

Type: All Grain
Batch Size: 23.00 l
Boil Size: 28.00 l
Boil Time: 60 min
End of Boil Vol: 25.50 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Single Stage
Equipment: Grainfather
Efficiency: 75.00 %
Est Mash Efficiency: 83.2 %

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 59.3 IBUs
Est Color: 9.9 EBC

Yeast
California Ale (White Labs #WLP001) Yeast

Grain
6.00 kg Pale Malt, Maris Otter (5.9 EBC) 100.0%

Hops
0.50 oz Magnum [10.20 %] - Boil 60.0 min 13.5 IBUs
0.50 oz Mosaic (HBC 369) [12.00 %] - Boil 20.0 min 9.6 IBUs
0.75 oz Mosaic (HBC 369) [12.00 %] - Boil 15.0 min 11.8 IBUs
1.00 oz Mosaic (HBC 369) [12.00 %] - Boil 10.0 min 11.5 IBUs
2.00 oz Mosaic (HBC 369) [12.00 %] - Boil 5.0 min 12.7 IBUs
1.50 oz Mosaic (HBC 369) [12.00 %] - Whirlpool 0.0 min 0.0 IBUs
2.25 oz Mosaic (HBC 369) [12.00 %] - Dry Hop 5.0 Days 0.0 IBUs


Many thanks for any feedback or help.

 

[foxbat]

A while ago I had a draft Kernel IPA, I think it was a 7% Simcoe/Equinox/Mosaic and as a super-hoppy IPA it totally blew my mind. Better even than Brewdog used to be. I emailed the brewery and asked them what their hop schedule was. You don't ask you don't get and all that. Anyway they replied:

India Pale Ale​

Disclaimer:
The recipe is only a small part of what makes a beer. The processes that are used are much more important, but, because everyone has different equipment, it is very difficult to translate. I have written my reasoning at the bottom, which I think is more important than the recipe itself. Regardless, here is the recipe that we use on our equipment:

OG: 1.065
FG: 1.013
ABV: 7%
IBU: 50

Grist:
100% Low Colour Maris Otter Malt

Hop:
Additions (obviously depends on the AA% of the hops) at:

0.6g/l @ FWH
1g/l @ 15min
1.4g/l @ 10min
2g/l @ 5min

Ferment:
Clean American ale yeast (WLP001, Wyeast1056, Safale US05)

Dry Hop:
5g/l for 3 days before bottling/kegging.

Add priming sugar at 3.5g/l for approximately 2.4volumes CO2. Or force carbonate to 2.4volumes

Condition for 10-14 days at 15-20'C for the beer to carbonate properly if priming.

The main aim for this beer is to showcase the hops. We try to keep the yeast character minimal, so a clean ferment with a yeast strain that has a subtle character is important. The grist is similar in that we want to give the beer a good base to accentuate the hops. We like Maris Otter, but many base malts would work. Because of the higher alcohol content, which gives the beer a richer body and a perceived sweetness, it can be good to try to lighten the body of the beer, and reduce the sweetness. You can compensate for the extra alcohol by reducing the unfermentables in the final beer. This can be achieved many ways, e.g. adding sugar, low colour pale malt or reducing speciality malt. You could add some caramalts for more colour, texture and sweetness, or some rye, wheat or oats if you want to experiment, but it is good to start simple.

Finally, hops: The hop additions work with our system, but if you want to add flame out, whirlpool, or hopback additions, then go ahead. We vary the variety of hops with every brew, so feel free to change the hop additions to suit the hops you use. The most important thing about getting the most out of the hops is to get the rest of the beer right. If you get the base beer just right, you can use hops from any part of the world to produce a great beer.

The key to making a good beer is in the slow improvement of it's progression. Take time to analyse and evaluate the aroma, flavour, texture and the overall balance of the beer. Try to decide what you like and dislike about it, what you think might cause these, and how you will change things the next time.

I haven't followed this exact specification in a recipe of my own yet but I have adopted the late hopping weight ratio of 1:1.4:2 at 15/10/5 minutes with great success in hop forward beers.

Oh, and hello and welcome to the forum :)

 

[ivosk]

Thanks a lot for that, amazing they sent you quite detailed info! Will adjust accordingly. Looking forward to brewing this sunday

 

[krispn]

@ivosk
Will you be posting this on the GF recipe page? I'd love to give it a go... and if you're already doing the hard word of inputting the recipe

 

[ivosk]

@ivosk
Will you be posting this on the GF recipe page? I'd love to give it a go... and if you're already doing the hard word of inputting the recipe

I updated the recipe and brewed it last weekend - went really well. Will post here and on GF recipe page with beersmith file!

 

[cheeseyfeet]

Looks a great hop schedule, when calculating grams per litre do you use the pre or post boil volume?


Sent from my iPhone using Tapatalk

 

[krispn]

What name do you use @ivosk on the GF page?

 

[krispn]

I made a version of this (well with the hopping schedule at least) for my recent 'West Coast' IPA and looking forward to trying it out. It's bubbling away as I type which is always a good sign!

 

[ivosk]

completely forgot to post my final recipe! this beer came out absolutely amazing after a month conditioning in bottles. final recipe I went with, taking into account the info above, was:

Grain Bill:
6kg Maris Otter

Mash 67 celsius for an hour, sparge at 75 celsius

Hops (all pellets):
7g Magnum @ 60 min
23g Mosaic @ 15 min
32g Mosaic @ 10 min
46g Mosaic @ 5 min
115g Mosaic dry hop for 3 days before bottling

Yeast: WLP001

Batch size 21 litres
51 IBU
6.7%

 

[krispn]

What’s it listed under in the GF recipe list? Be fun to try it out!