Citra Galaxy Session Data and Results

 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

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