Tag Archives: Mosaic

Lupuloweizen Mk I

I tried Philipsburg Brewings’ “Haybag Hefeweizen” about a year and a half ago, and ever since I have had the notion to brew an American Hefe. Haybag was light, grassy/citrusy, but most strikingly it was all but opaque, like yellow milk. I put off brewing a hefe because my friends have limited interest in the style, and because I’m kinda lazy like that… But then I got an idea: overhopped American Hefe with Citra and Mosaic! Well, I may be the last homebrewer who has come to the conclusion of a hoppy wheat beer, but I dont care, I have a twist. Make it extra turbid like I remember Haybag being,and unlike any of the shimmering crystal clear hoppy wheat beers I’ve ever had, aaaaaand ferment it with (dun dun duuuuuuun) some Saflager S-23. Thats right! India Pale Lager Hefeweizen vom Kellar! So many adjectives it’s hard for a homebrewer not to get excited. Anyhow, the plan!


Lupuloqeizen (petite)


%50 Vienna 4°L

%30 Wheat Malt (maybe a little low for the style…. wait, this isnt a style…. move along, nothing to see)

%20 Munich 10°L

……….So it’s gonna be malty, OK?


2 Ounces: Mosaic (Flameout)

4 Ounces: Citra (Flameout)

2 Ounces: Mosaic (Dry Hop in Keg)

…………So it’s gonna be hoppy, OK?  Also note that I used no real bittering addition, so it’s really impossible to even estimate the bitterness contribution of those hops. I tossed in a few pellets of both Mosaic and Citra all throughout the boil because I was bored, but not enough to even calculate, the rest was dumped in at flameout and allowed to “Pseudo Whirlpool” for 20 minutes.

OG 1.050 IBU ??? SRM 6.35

In the lager fridge, just enjoying itself

In the lager fridge, just enjoying itself

It’s been Fermenting for 4 days now and it smells really nice, no sulfer or other ill smells. Hopefully I can give it a diacetyl rest in a few days, let it mellow at a coolish temp for a bit, then rack it onto some dry hops in a keg for fresh consumption, nice and cloudy… Cheers!

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tasting notes: india pale ale


I am a latecomer as it comes to new american hops varieties, I usually just try to be crotchety about it and insist that a blend of older hops can create similar flavors. Obviously this cant always be true. For this beer I broke with my norm to just see if I could make an American IPA that has those juicy and dank qualities.


OG 1.061    FG 1.015   IBU No idea, with all that hop bursting its anyone’s guess.


  • 69.2% Pale 2-row (malteurope)
  • 23.1% American Munich 20°L
  • 7.7% Caramel 30°L


  • 60 minutes addition of Citra to 25 IBU
  • *  15 minute pseudo whirlpool addition of  3.5 ounces of Citra, 3 ounces of Mosaic,  and 2 ounces Simcoe.

*for ‘pseudo whirlpool’ I added the hops right after the end of the boil when I got my immersion chiller connected and ready. After adding the hops I cooled the wort gently to around 145° and let it sit for 15 minutes or so.


  • Two sachets of BRY-97 fermented at 62°

Six days after brew day the beer had finished at 1.015, right where I told it to (obedient little beer). I let it sit for another week to allow it to clear slightly and kegged it with 2 ounces Citra and 1 ounce Mosaic (kept the hops in the keg in a muslin bag weighed down with marbles).

It is a pretty beer, and over the last few weeks it has cleared very well. It has medium low carbonation, just perfect for hoppy beers if you ask me. The nose is different in every glass, now its more juicy and citrusy then the first week when it was musky an pungent.

My sister said it smells like there was illicit drugs put in the beer, my wife asked me when I bought oranges to put in the beer (there was none). And one of my impartial tasters had this to say:

“Nice medium golden color, 1.5 finger white head, aroma starts heavy and floral and ends with resin, semi dry mouth feel, no alcohol flavor. Starts sweet, gets bitter, then has a sweet aftertaste.”

So all in all it was a success, also one of the fastest tapped kegs to date for me. It’s also made me feel good to brew outside of what I normally do, which is to mess with every recipe and process just to see what does what to what with what, right? This coming weekend there will be more messing around with saison and some wild local yeasts, so stay tuned.

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