Mosaic Pale Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Bursting 7% with tropical aromas and juicy fruit flavors from Mosaic and Amarillo hops.

Heat 3.5–4.0 gallons of brewing water to ~165°F (to hit a mash temperature of 152°F with the grain bill).

Heat strike water

Add crushed grains to the strike water, stir to eliminate clumps and stabilize at 152°F. Hold this temperature for 60 minutes for a balanced body and fermentability.

Mash in

Raise temperature to 168°F for 10 minutes to stop enzymatic activity and improve runnings.

Mash out

Recirculate and sparge with additional water (to collect about 6.5–7.0 gallons of wort in the kettle). Adjust volumes to account for system losses.

Sparge

Bring collected wort to a vigorous boil and start timing a 60‑minute boil.

Bring to a rolling boil

At 60 minutes remaining (start of boil) add 1 oz Mosaic and 0.5 oz Amarillo for bittering. Boil for 45 more minutes.

Bittering additions

With 15 minutes remaining in the boil, add 1 oz Mosaic and 1 oz Amarillo for flavor/aroma. Continue boiling for 15 minutes.

Late hop additions

At flameout, turn off heat and allow wort to settle for 5 minutes. Add 2 oz Mosaic and 2 oz Amarillo directly to the kettle, stir to create a whirlpool, and let the wort sit at 170–175°F for 20–30 minutes (hopstand) to extract intense tropical, juicy hop oils without harsh bitterness.

End of boil / whirlpool

Chill wort rapidly to 66–68°F using an immersion or plate chiller. Transfer to a sanitized fermenter, leaving behind trub/hop debris.

Cool wort

Aerate the cooled wort well (oxygenate to ~8–10 ppm if possible). Pitch the packet of US‑05 yeast and seal fermenter with an airlock. Maintain fermentation temperature at 66–68°F for a clean, expressive profile.

Oxygenate and pitch yeast

Ferment for 7–10 days until vigorous activity subsides and specific gravity is approaching final gravity (~1.012–1.016 depending on attenuation).

Primary fermentation

At 3–5 days after fermentation has slowed (or at ~72 hours into fermentation), add 3 oz Mosaic and 3 oz Amarillo directly to the fermenter for dry hopping. Leave hops on for 3–5 days for bright, juicy aroma. Optionally perform a short cold crash at the end of dry hop period to help clear hop particulates.

Dry hop additions

Confirm fermentation is complete (consistent gravity readings over 2–3 days). Target final gravity should produce ~7% ABV from the given grain bill (adjust mash efficiency and volumes if needed).

Final gravity and conditioning

If bottling, dissolve 3.25 oz corn sugar in 12 oz boiling water, cool, and add to sanitized bottling bucket. Transfer beer on top of priming solution, gently mix, and bottle. If kegging, carbonate to ~2.4–2.6 volumes CO2.

Prime and bottle/keg

Allow bottles to condition at room temperature for 10–14 days, or keg condition for 3–7 days, then cold condition for 24–48 hours before serving. Chill and serve cold in a pint or shaker glass to showcase tropical, juicy hop character.

Carbonation and conditioning

Adjust water with small additions of gypsum and calcium chloride to emphasize hop bitterness and malt balance. A starting addition of ~1 tsp total to mash or brewing water is suggested; target chloride:sulfate ratio leaning slightly toward sulfate to accentuate hop brightness but keep beer juicy (example ratio ~1:1 to 1:1.5 Cl:SO4). Make adjustments based on your water report.

Pale 2‑row malt

Munich malt

Carapils / Dextrine malt

Light crystal (10–20L)

Corn sugar (priming)

Mosaic hops (bittering)

Amarillo hops (bittering - optional blend)

Mosaic hops (flavor/late addition)

Amarillo hops (flavor/late addition)

Mosaic hops (whirlpool / hopstand)

Amarillo hops (whirlpool / hopstand)

Mosaic hops (dry hop)

Amarillo hops (dry hop)

US‑05 (or other clean, American ale yeast)

Water (brewing)

Brewing salts (e.g., gypsum & calcium chloride)

NEW BELGIUM VOODOO RANGER IPA

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make NEW BELGIUM VOODOO RANGER IPA Recipe in just 24h . Bursting 7% with tropical aromas and juicy fruit flavors from Mosaic and Amarillo hops.

New Belgium Voodoo Ranger Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like