Award Winning West Coast IPA #2 Data and Results


Descriptors: pine, berry, tropical, dark ripe berries, blackberry, peach

Cleared up nicely with time in the keg. Nice thick tightly packed white head that’s sticking to the sides of the glass nicely. It’s very light in color. Very tropical smelling. Smells like peaches with a slightly lemony piney note. Mouthful is nice and full for an IPA, very smooth slightly thick. The hops come through first, then the malt (maris otter) lingers in the finish. Finishes pretty dry, I’d almost prefer it to be a little less dry, but that’s just my preference. I’m more convinced that flaked quinoa helps a lot with head stability (great source of protein) and mouthfeel but leaves the beer clearer than using flaked wheat for some reason.


Recipe Specifics:

Type: All Grain Oxygen: 50 seconds Mash Efficiency: 75.00% Target Carbonation: 2.65 Dry Hop as % of Total Hop Build: 52.19%
IBUs: 71.7 Original Gravity: 1.056 Days in Fermenter: 14 Real Attenuation: 88.61% Bitterness to Original Gravity: 1.28
SRM: 4.1 Final Gravity: 1.009 Cold Crash: Yes Apparent Attenuation: 83.93% Bitterness to Final Gravity: 7.97
Boil Minutes: 60 ABV: 6.20% Mash pH: N/A Total Grams Hops Used: 297 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 78.87% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 67 Hop Aroma Detectability: 4.75 Head Retention: 3 Minerality: 2.75 Pleasing Mouthfeel: 3
Excitement Level: 4.5 Pleasing Hop Aroma: 4.75 Alcohol Detectability: 2 Dryness: 3.5 Harsh Bitterness: 2
Drinkability: 4.5 Hop Flavor Detectability: 4.25 Maltiness: 2.5 Sweetness: 3.75 Pleasing Bitterness: 4
Clarity: 3.75 Pleasing Hop Flavor: 4.5 Tartness:  Mouthfeel Thickness: 3 Off Flavors: No
Beer Stability: 2.75 Head Size: 3 Sourness: 0 Mouthfeel Softness: 3

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4.5 Spicy/Peppery: 0 Tropical Fruit: 4.5 Orange: 0 Pear: 0 Grapefruit: 0 Bubblegum: 0 Coriander: 0
Citrus: 2.5 Tobacco/Earthy: 0 Pine: 4 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 4 Woody/Cedar: 0 Grassy: 1 Melon: 2 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 0
Floral: 3 Herbal: 1 Berry: 4.5 Apple: 0 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 242.7 Total Hardness: 323
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.38 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.7 Total Calcium: 99 Total Cations: 6.8 Total RA: -68
Sea Salt (gram/gallon): 0 Total Magnesium: 18.2 Total Anions: 6.8 S04:Cl Ratio: 4.6

Mash Profile:

Mashed at 148 for 60 Minutes


Yeast 1: WLP002 Ounces of Yeast 1 Slurry: Vial Yeast 1 Generation: 1 Yeast 1 Slurry Days Old: N/A
Yeast 2: N/A Ounces of Yeast 2 Slurry: N/A Yeast 2 Generation: N/A Yeast 2 Slurry Days Old: 
Stage 1 Fermentation Temperature: 62 Stage 2 Fermentation Temperature: 64 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 64 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 3 Dry Hop Dose #2 Days: 1


Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.24 Linalool: 0.71 Humulene: 13.28
Alpha Acids: 12.3 Caryophyllene: 7.08 Geraniol: 0.62
Myrcene: 27.14 Farnesene: 0.19 Other: 19.95

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.11 Linalool: 0.71 Humulene: 11.22
Alpha Acids: 11.83 Caryophyllene: 6.12 Geraniol: 0.66
Myrcene: 6.23 Farnesene: 0.17 Other: 18.87

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: 4.361 Linalool: 0.703 Humulene: 15.165
Alpha Acids: 12.723 Caryophyllene: 7.951 Geraniol: 0.578
Myrcene: 46.293 Farnesene: 0.206 Other: 20.938

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