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$10 LOCAL DELIVERY* Rest of NSW from $15. QLD, VIC, TAS, SA from $20
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All Inn Brewing Co Mosaic Hopped Extra Pale Ale Fresh Wort Kit - Newcastle Brew Shop

All Inn Brewing Co Mosaic XPA Fresh Wort Kit

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$59.00 - $59.00
$59.00
$59.00 - $59.00
$59.00

Mango, pine, citrus, and stone fruit. This is what Mosaic hops taste like.

A fresh wort kit for brewing a Mosaic-hopped Extra Pale Ale at home — one of the most versatile and expressive hop varieties available, delivering a complex flavour profile that covers everything from tropical mango and citrus through to pine, blueberry, and stone fruit depending on how it is used. This kit is built with a deliberately light body to let the Mosaic character come through clearly without anything else getting in the way.

This is an excellent introduction to the Mosaic hop for anyone who has not brewed with it before, and a reliable, beautifully balanced XPA for experienced brewers who know exactly why Mosaic is one of the most popular hop varieties in Australian craft brewing. The bitterness is moderate, the fruit character is genuine, and the result is a pale beer that is more interesting than it looks in the glass.

Yeast not included. Makes 20 litres. FWKs are available instore or via local delivery only.

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FWK's are heavy and expensive to ship - they are only available in-store, online order for local delivery or pick up in-store.

Brewing Instructions

Step 1: Decant the fresh wort into a clean and sanitised fermenter.

Step 2: Add 5 litres of water to bring the total volume to 20 litres.

Step 3: Take a sample of your wort and use a hydrometer to measure the original gravity.

Step 4: Aerate the wort and pitch your yeast.

Step 5: If dry hopping, add your hops when fermentation is nearly complete. Leave for no more than 3 days.

Step 6: Once fermentation is complete, cold crash or transfer directly to bottles or a keg for conditioning.

Step 7: Enjoy responsibly.

Note: Adding water is optional.
Skipping this step will produce a beer with a higher ABV and a lower yield.

Ingredients