SIPA: Mosaic is back – and this time in keg, too. Our developmental brewer Matt shares his notes from the brew day. 

WATER CHEMISTRY

The brewing liquor was treated with a 1:2 Sulfate:Chloride ratio, which softens the perception of bitterness and helps to create a fuller mouthfeel.

MALT

We used extra pale malt for the base of the grist in this beer, this gives the beer a light colour and provides a subtle, low key flavour profile.

A higher mash bed temperature of 68⁰C leaves plenty of residual sugars in the finished beer after fermentation, as it produces more unfermentable sugar. Combined with the addition of oats lends the beer a smooth and full mouthfeel.

YEAST

Attic’s London Ale III yeast strain was used to ferment this beer, giving lots of fruity esters. It has low attenuation characteristics, which means the yeast leaves a lot of sugars unfermented relative to other yeast strains. This gives the beer a really ‘chewy’, full and lingering mouthfeel. It packs a whole lot of flavour for a low ABV, session pale.

HOPS

We chose to showcase one of our favourite hops, Mosaic, as the one and only hop in this beer.

It’s a hop with a lot of depth, displaying tropical fruit, passion fruit and blueberry characteristics, as well as more aggressive pine and grapefruit notes. It brings a LOT to the table.

For SIPA: Mosaic, we also dry hopped at 16g per litre, with the aim of providing a really tasty amount of aroma.

The beer has an IBU level of 30, a suitably low level of bitterness, to let all the flavour from the Mosaic come through and do its thing.

Malt: Extra Pale, Flaked Torrefied Oats

Hops: Mosaic 

Yeast: London Ale iii

Allergens: malted barley, wheat, oats