Brett/Sach Hoppy Data and Results


Descriptors: pineapple, citrus, tropical, funk, lemon dessert, wet wash cloth, tang

Early impressions is that the aroma still has that Brett Trois pineapple citrus/tropical aroma however the tropical note is less when mixed with the WLP002, almost has a slight funk to it. Thin body, finishes a little lackluster maybe almost tastes water-downed slightly. Finishes dry with a medium high bitterness. Not getting much hop flavor. Very thin layer of head barely trying to stick around. Has kind of a lemony dessert thing going on that’s slightly wet wash cloth too. Sounds weird because it is kinda weird. Does Brett strip away some of the hop flavor, or at least hide it? Starting to think so. Clarity is much better than the 100% Brett beers I’ve done, WLP002 must help in that. I don’t get much malt in the aftertaste at all, I can usually get a little grainy cracker taste in the aftertaste, but not so with this, maybe it’s the Brett.


Recipe Specifics:

Type: All Grain Oxygen: 35 seconds Mash Efficiency: 64% (Mill gaps off) Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 49.19%
IBUs: 48.3 Original Gravity: 1.046 Days in Fermenter: 14 Real Attenuation: 92.68% Bitterness to Original Gravity: 1.05
SRM: 3.6 Final Gravity: 1.005 Cold Crash: No Apparent Attenuation: 89.13% Bitterness to Final Gravity: 9.66
Boil Minutes: 60 ABV: 5.40% Mash pH: N/A Total Grams Hops Used: 185 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 89.36% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 41 Hop Aroma Detectability: 2.75 Head Retention: 1.5 Minerality: 3.5 Pleasing Mouthfeel: 3
Excitement Level: 3.5 Pleasing Hop Aroma: 3 Alcohol Detectability: 3.5 Dryness: 4 Harsh Bitterness: 2.5
Drinkability: 3 Hop Flavor Detectability: 2 Maltiness: 1.5 Sweetness: 1.5 Pleasing Bitterness: 3.5
Clarity: 3.5 Pleasing Hop Flavor: 3 Tartness: 2.75 Mouthfeel Thickness: 2.75 Off Flavors: No
Beer Stability: 4 Head Size: 1.5 Sourness: 0 Mouthfeel Softness: 2.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2 Spicy/Peppery: 0 Tropical Fruit: 2.5 Orange: 0 Pear: 2 Grapefruit: 2 Bubblegum: 0 Coriander: 0
Citrus: 3.5 Tobacco/Earthy: 0 Pine: 2 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 3.25
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 1.5 Brett Fruitiness: 2.5
Floral: 1 Herbal: 2 Berry: 2.5 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: 398
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.8 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.7 Total Calcium: 129.2 Total Cations: 8.3 Total RA: -90
Sea Salt (gram/gallon): 0 Total Magnesium: 18.2 Total Anions: 8.3 S04:Cl Ratio: 2.3

Mash Profile:

Mashed at 149 for 60 Minutes


Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 4 Yeast 1 Generation: 2 Yeast 1 Slurry Days Old: 
Yeast 2: WLP644 Ounces of Yeast 2 Slurry: 1.5 Yeast 2 Generation: 3 Yeast 2 Slurry Days Old: 
Stage 1 Fermentation Temperature: 64 Stage 2 Fermentation Temperature: 67 Stage 3 Fermentation Temperature: 69 Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 69 Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 7 Dry Hop Dose #2 Days: N/A


Total Hop Oil/Acid Composition in Beer:

Beta Acids: 3.99 Linalool: 0.69 Humulene: 11.26
Alpha Acids: 12.28 Caryophyllene: 5.78 Geraniol: 0.58
Myrcene: 29.36 Farnesene: 0.15 Other: 20.4

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 3.92 Linalool: 0.68 Humulene: 10.19
Alpha Acids: 12.02 Caryophyllene: 5.28 Geraniol: 0.62
Myrcene: 9.17 Farnesene: 0.15 Other: 19.93

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: 4.054 Linalool: 0.695 Humulene: 12.361
Alpha Acids: 12.538 Caryophyllene: 6.307 Geraniol: 0.531
Myrcene: 50.206 Farnesene: 0.158 Other: 20.886

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