Last year I did a Mosaic SMaSH pale ale, and was supremely happy with the combination of Maris Otter, Mosaic, and Stalljen kveik. The first version was a little light on gravity (1.043)–I learned the Thomas Fawcett branded malt doesn’t do well with only a 30 minute mash–which caused the beer to suffer from a thin body and slight astringency. I stepped up to a full 60 minute mash. I also wanted to amp up the Mosaic character, so included a dose of Abstrax Quantum Brite Mosaic at kegging. The end result is nothing short of amazing–it’s probably one of the best beers I have brewed recently!

Mosaic SMaSH Pale Ale

• 10.75 lb. Maris Otter pale ale malt (Thomas Fawcett)
• 0.5 tsp. BrewTanB, in mash
• 1.25 oz. Mosaic hop pellets (10.7% alpha), 20 minute boil
• 0.5 tsp. BrewTanB, 10 minute boil
• 1 Kick Carrageenan tablet, 5 minute boil
• 1.75 oz. Mosaic hop pellets (10.7% alpha), 15 minute whirlpool at 190°
• 1 pkg. Stalljen kveik (Kveik Yeastery #K.22)
• 3 oz. Mosaic hop pellets (10.7% alpha), dry hop in fermenter
• 2.5 mL Quantum Brite Mosaic, Abstrax, added to keg

Target Parameters

• 60 minute infusion mash, 152°, full volume mash
• 1.050 o.g., 1.012 f.g., 4.9% abv, 43 IBU, 5 SRM
• Claremont tap water neutralized and adjusted with water salts, to hit estimated profile of 145 ppm Ca, 16 ppm Mg, 97 ppm Na, 189 ppm SO4, 110 ppm Cl, 10 ppm bicarbonate
• 5.25 gallon batch

Procedure

• To create my strike water, I added 7.2 mL of 88% lactic acid to 7 gallons of Claremont tapwater, to neutralize carbonates. Then, I added 2 g of epsom salt and 4 g of gypsum salt, and heated the water to 158°.
• I added the grains, and mashed at 152° for 60 minutes, before raising the temperature to 168° for a 10 minute mashout.
• After removing the grains, I had 6.2 gallons of runnings with a gravity of 1.046, for 70% mash efficiency.
• I brought the runnings to a boil, adding hops and finings per the recipe.
• After a 60 minute boil, I chilled to 190° and added the whirlpool hops, for a 15 minute whirlpool. The Anvil Foundry makes it easy to maintain temperature during the whirlpool!
• After the whirlpool, I chilled down to 95°, transferred to the fermenter, and pitched the yeast.
• I brewed the beer on 10 May 2026. It had a starting gravity of 1.052.
• A vigorous fermentation kicked off within three hours of pitching the kveik; I left the fermenter in the sun to keep the fermentation temperature up.
• Fermenter temperature was 86° on the morning of 11 May 2026, and was down to 78° on 12 May 2026.
• I added the dry hops to the fermenter, at ambient temperature, on 21 May 2026. I cold crashed the beer on 23 May 2026.
• I kegged the beer on 5 June 2026, and used forced carbonation to carbonate.
• Final gravity was 1.014, for 5.0% abv.
• I added the Abstrax hop product three days after kegging.

Tasting

• Appearance
  • Pours with a persistent and “sticky,” frothy white head that leaves abundant lacing. Hazy, straw-colored beer.
• Aroma
  • Ripe tropical fruit at a high level; passion fruit, guava, blueberry, sweet orange. Abundant blueberry and clementine orange. An aroma of fresh-cut hay, also.
• Flavor
  • Medium-high bitterness, clementine and a bit of passion fruit flavor on the hops; some blueberry. Light level of maltiness. Lingering bitterness on the finish.
• Mouthfeel
  • Medium body, moderate carbonation, slightly dry finish.
• Would I Brew This Again?
  • This is a fantastic recipe! The hop character is absolutely perfect; everytthing plays together well. The persistent haziness is a mild annoyance, but I figure it is from the kveik. Overall, this is a phenomenal recipe as a hop showcase.
• Overall
  • 10/10