Columbus Spelt Beer Data and Results

 Notes:

Descriptors: Sweaty, piney, citrus, tropical fruits

Beer remained fairly cloudy, even after sitting in the keg awhile (possibly the spelt?). The head sticks around for only a very short while and leaves a thin oily layer over the glass with patches of white, mainly around the glass (this improved slightly with more carbonation, I’ve noticed hops in the keg are greatly reducing the carbonation time). Very light color. The mouthfeel is actually pretty good for the low ABV. I got a slight minerally salty note after I swallow the first couple sips, could be the bitterness, nothing over the top barely noticeable (smaller beer maybe this is easier to detect?) The smell is complex, definitely can detect the hop aroma even with the lower amount of hops. It’s sweaty/piney with a complex citrus tropical fruit underneath. At times I thought I detected the smell of cereal milk after eating a bowl of Trix. Get the green spree thing again, maybe that’s the columbus. Every once in awhile I get that Amarillo orange/floral smell but not even close to in the peeper, it’s much more subdued, which I’m enjoying much more. Bitterness is fairly strong, but it’s a session IPA so it’s appropriate. Overall it’s a pretty good beer, easy to drink, complex aroma, and low ABV, gives the impression of a bigger beer.

 

Recipe Specifics:

Type: All Grain Oxygen: 60 seconds Mash Efficiency: 75.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 45.98%
IBUs: 49.1 Original Gravity: 1.043 Days in Fermenter: 12 Real Attenuation: 78.67% Bitterness to Original Gravity: 1.14
SRM: 3.2 Final Gravity: 1.012 Cold Crash: No Apparent Attenuation: 72.09% Bitterness to Final Gravity: 4.09
Boil Minutes: 60 ABV: 4.10% Mash pH: N/A Total Grams Hops Used: 174 Dry Hops in Keg: Yes
Starter: No Batch Size: 6 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: 58 Hop Aroma Detectability: 4 Head Retention: 2.5 Minerality: 3.5 Pleasing Mouthfeel: 4
Excitement Level: 4 Pleasing Hop Aroma: 3.75 Alcohol Detectability: 1 Dryness: 2 Harsh Bitterness: 2.5
Drinkability: 4 Hop Flavor Detectability: 3.5 Maltiness: 1.5 Sweetness: 2.75 Pleasing Bitterness: 3
Clarity: 2.5 Pleasing Hop Flavor: 3.75 Tartness: 0 Mouthfeel Thickness: 3.75 Off Flavors: No
Beer Stability: 3.5 Head Size: 3 Sourness: 0 Mouthfeel Softness: 3.75

Aroma Results:

Score from 0 (lowest) to 5 (highest)

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

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 148.5 Total Hardness: 300
Gypsum (gram/gallon): 1 Calcium Chloride (gram/gallon): 0.8 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 120 Total Cations: 6.3 Total RA: -72
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 6.3 S04:Cl Ratio: 1.4

Mash Profile:

Mashed at 156 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 4 Yeast 1 Generation: 4 Yeast 1 Slurry Days Old: 50
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: 62 Stage 2 Fermentation Temperature: 66 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 71 Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 3 Dry Hop Dose #2 Days: N/A

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 5.1 Linalool: 0.6 Humulene: 15.7
Alpha Acids: 13.3 Caryophyllene: 7.7 Geraniol: 0.4
Myrcene: 51.8 Farnesene: 1.9 Other: 21

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 5.4 Linalool: 0.5 Humulene: 12
Alpha Acids: 16.5 Caryophyllene: 7.6 Geraniol: 0.3
Myrcene: 53.2 Farnesene: 0.2 Other: 25.4

Total Hop Oil/Acid Composition at Flameout:

Beta Acids: 5.2 Linalool: 0.6 Humulene: 15.8
Alpha Acids: 13 Caryophyllene: 7.6 Geraniol: 0.4
Myrcene: 13 Farnesene: 2.3 Other: 20.7

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 4.9 Linalool: 0.6 Humulene: 16.2
Alpha Acids: 13.2 Caryophyllene: 7.9 Geraniol: 0.4
Myrcene: 51.5 Farnesene: 1.8 Other: 20.8

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