Amarillo Smash Data and Results

 Notes:

Descriptors: lemon, pineapple, tangerine, bready malty, sweet bready

Pours a hazy yellow. Plenty of trub floating around in each pint, even after pouring about 7. Maybe this has something to do with not cold crashing or I just racked it poorly or even the dry hop bag? It’s still not completely carbed after a week, must take a little longer for set and forget it. [update: My hop mesh bag wasn’t fine enough. All better after purchasing a finer mesh hop bag.] Taste – Pretty easy to drink. Light mouth feel. Bitterness is about right for this ABV, it’s there but not over powering. Finishes very dry. Kind of like a blonde ale with an american hop. The Marris Otter comes through, it’s as light sweet bready taste. Overall, not too bad.

 

Recipe Specifics:

Type: All Grain Oxygen: shook Mash Efficiency: 70.00% Target Carbonation: 2.65 Dry Hop as % of Total Hop Build: 47.64%
IBUs: 27.4 Original Gravity: 1.048 Days in Fermenter: 13 Real Attenuation: 87.97% Bitterness to Original Gravity: 0.57
SRM: 4.7 Final Gravity: 1.008 Cold Crash: No Apparent Attenuation: 83.33% Bitterness to Final Gravity: 3.43
Boil Minutes: 60 ABV: 5.20% Mash pH: N/A Total Grams Hops Used: 212 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 0.00% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 52 Hop Aroma Detectability: 3.5 Head Retention: 2.5 Minerality: 0.5 Pleasing Mouthfeel: 3.5
Excitement Level: 2.75 Pleasing Hop Aroma: 3 Alcohol Detectability: 2 Dryness: 3.75 Harsh Bitterness: 1
Drinkability: 3 Hop Flavor Detectability: 2.25 Maltiness: 3.25 Sweetness: 3.25 Pleasing Bitterness: 4
Clarity: 2.5 Pleasing Hop Flavor: 2.5 Tartness: 0 Mouthfeel Thickness: 2.5 Off Flavors: No
Beer Stability: 3 Head Size: 2 Sourness: 0 Mouthfeel Softness: 3.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 3 Spicy/Peppery: 0 Tropical Fruit: 2 Orange: 0 Pear: 0 Grapefruit: 1 Bubblegum: 0 Coriander: 0
Citrus: 3 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 0
Floral: 3.25 Herbal: 3 Berry: 0 Apple: 0 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 170.6 Total Hardness: 247
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.38 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 99 Total Cations: 5.3 Total RA: -57
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 5.3 S04:Cl Ratio: 3.3

Mash Profile:

Mashed at 146 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 6 Yeast 1 Generation: 2 Yeast 1 Slurry Days Old: 35
Yeast 2: N/A Ounces of Yeast 2 Slurry: N/A Yeast 2 Generation: N/A Yeast 2 Slurry Days Old: N/A
Stage 1 Fermentation Temperature: 65 Stage 2 Fermentation Temperature: N/A Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes

Dry Hopping:

Dry Hop Temperature: 65 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 5 Dry Hop Dose #2 Days: 0

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 6.5 Linalool: 0.63 Humulene: 17.05
Alpha Acids: 9.5 Caryophyllene: 6.35 Geraniol: 0.14
Myrcene: 24.48 Farnesene: 6.01 Other: 16.3

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 6.5 Linalool: 0.63 Humulene: 17.05
Alpha Acids: 9.5 Caryophyllene: 6.35 Geraniol: 0.14
Myrcene: 5.35 Farnesene: 6.01 Other: 16.3

Total Hop Oil/Acid Composition at Flameout:

Beta Acids:  Linalool:  Humulene: 
Alpha Acids:  Caryophyllene:  Geraniol: 
Myrcene:  Farnesene:  Other: 

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 6.5 Linalool: 0.63 Humulene: 17.05
Alpha Acids: 9.5 Caryophyllene: 6.35 Geraniol: 0.14
Myrcene: 45.492 Farnesene: 6.01 Other: 16.3

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