Notes:

Descriptors: tropical, berry, pink laffy taffy, circus peanuts, fresh lawn clippings

No ill effects from not making a starter on this low gravity beer even though the yeast was sitting unwashed in the fridge for so long. Still lots of hop character with a water profile consisting of less gypsum and more calcium chloride. If anything this seems to be making the mouthfeel softer and more delicate, which I love. Head retention is terrible with this beer. After the pour it just dissolves. I wonder if the high fat content of oats is the reason for this in a beer with 17.5% oats in the grain bill. I really like the silky mouthfeel the oats give combined with the higher chloride level in the water, but the head retention is a problem. I might need to add more protein rich grains with less fat like kamut, wheat, and spelt. Overall though, this is a great session beer. Tons of hop aroma with only 1 addition of dry hops that are all keg hops. Even with a small amount of galaxy, I’m getting a slight grassy note. I always hear galaxy and citra are similar, but I don’t think so after a few beers with them. Citra seems to be much cleaner and less aggressive. This beer is missing a bittering addition. After a few tries of doing all hopstand hops for the bitternes, I haven’t liked the results. There is a certain bite of bitterness a 60 minute addition seems to be giving the beers that seems appropriate for these hoppy beers, even low ABV ones. I’d definitely add a small bittering addition next time.

 

Recipe Specifics:

Type: All Grain	Oxygen: 45 seconds	Mash Efficiency: 75.00%	Target Carbonation: 2.5	Dry Hop as % of Total Hop Build: 52.38%
IBUs: 37.7	Original Gravity: 1.045	Days in Fermenter: 15	Real Attenuation: 83.36%	Bitterness to Original Gravity: 0.84
SRM: 3.2	Final Gravity: 1.01	Cold Crash: No	Apparent Attenuation: 77.78%	Bitterness to Final Gravity: 3.77
Boil Minutes: 60	ABV: 4.60%	Mash pH: N/A	Total Grams Hops Used: 210	Dry Hops in Keg: Yes
Starter: No	Batch Size: 5	Final Beer pH:	Hop Stand as % of Boil: 100.00%	Stir During Mash: No

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 58	Hop Aroma Detectability: 4	Head Retention: 1.5	Minerality: 2.25	Pleasing Mouthfeel: 4.5
Excitement Level: 4	Pleasing Hop Aroma: 4.5	Alcohol Detectability: 1.5	Dryness: 3	Harsh Bitterness: 1
Drinkability: 3.5	Hop Flavor Detectability: 3	Maltiness: 2.75	Sweetness: 2.5	Pleasing Bitterness: 2
Clarity: 3.75	Pleasing Hop Flavor: 3.5	Tartness: 0	Mouthfeel Thickness: 3.75	Off Flavors: No
Beer Stability: 3.75	Head Size: 1.5	Sourness: 0	Mouthfeel Softness: 4.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4	Spicy/Peppery: 0	Tropical Fruit: 4.5	Orange: 0	Pear: 0	Grapefruit: 0	Bubblegum: 0	Coriander: 0
Citrus: 3.75	Tobacco/Earthy: 0	Pine: 2	Cherry: 0	Cocoa: 0	Resin: 0	Vanilla: 0	Brett Funk: 0
Stone Fruit: 3	Woody/Cedar: 0	Grassy: 3.75	Melon: 2	Banana: 0	Dank: 0	Tea: 0	Brett Fruitiness: 0
Floral: 2	Herbal: 2	Berry: 3.5	Apple: 0	Pineapple: 0	Onion/Garlic: 0	Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes	Baking Soda (gram/gallon): 0	Total Sulfate: 179.4	Total Hardness: 332
Gypsum (gram/gallon): 1	Calcium Chloride (gram/gallon): 0.8	Total Bicarbonate: 16	Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.3	Total Calcium: 120	Total Cations: 7	Total RA: -77
Sea Salt (gram/gallon): 0	Total Magnesium: 7.8	Total Anions: 7	S04:Cl Ratio: 1.7

Mash Profile:

Mashed at 158 for 60 Minutes

Fermentation:

Yeast 1: WLP002	Ounces of Yeast 1 Slurry: 4	Yeast 1 Generation: 3	Yeast 1 Slurry Days Old: 49
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: 63	Stage 2 Fermentation Temperature: 66	Stage 3 Fermentation Temperature: 68	Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 68	Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 6	Dry Hop Dose #2 Days: N/A

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.79	Linalool: 0.47	Humulene: N/A
Alpha Acids: 12.61	Caryophyllene: 6.42	Geraniol: N/A
Myrcene: 30.77	Farnesene: 1.27	Other: N/A

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.98	Linalool: 0.4	Humulene: N/A
Alpha Acids: 12.75	Caryophyllene: 6.68	Geraniol: N/A
Myrcene: 5.96	Farnesene: 1.55	Other: N/A

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: 4.62	Linalool: 0.539	Humulene: N/A
Alpha Acids: 12.477	Caryophyllene: 6.193	Geraniol: N/A
Myrcene: 53.33	Farnesene: 1.016	Other: N/A