Competition APA Data and Results



At week 4 the hop aroma is faint. Getting a grapefruit tropical smell verses a piney smell. The aftertaste is toasty, probably from the Munich malt. Again, I’d prefer not to have any Munich in this beer.


Recipe Specifics:

Type: All Grain Oxygen: shook Mash Efficiency: 64.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 33.33%
IBUs: 25.8 Original Gravity: 1.051 Days in Fermenter: 17 Real Attenuation: 82.40% Bitterness to Original Gravity: 0.51
SRM: 4.9 Final Gravity: 1.012 Cold Crash: No Apparent Attenuation: 76.47% Bitterness to Final Gravity: 2.15
Boil Minutes: 90 ABV: 5.10% Mash pH: N/A Total Grams Hops Used: 168 Dry Hops in Keg: No
Starter: Yes Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 0.00% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 38 Hop Aroma Detectability: 2 Head Retention: 2.5 Minerality: 2.5 Pleasing Mouthfeel: 2.5
Excitement Level: 2.5 Pleasing Hop Aroma: 2.5 Alcohol Detectability: 2 Dryness: 2 Harsh Bitterness: 2
Drinkability: 2.5 Hop Flavor Detectability: 2.5 Maltiness: 3 Sweetness: 1.5 Pleasing Bitterness: 1.75
Clarity: 3 Pleasing Hop Flavor: 2.5 Tartness:  Mouthfeel Thickness: 2.5 Off Flavors: No
Beer Stability: 2 Head Size: 3 Sourness: 0 Mouthfeel Softness: 2.75

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 1 Spicy/Peppery: 1 Tropical Fruit: 1 Orange: 0 Pear: 0 Grapefruit: 3 Bubblegum: 0 Coriander: 0
Citrus: 2.5 Tobacco/Earthy: 0 Pine: 1.5 Cherry: 0 Cocoa: 0 Resin: 1.5 Vanilla: 0 Brett Funk: 0
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 2 Melon: 0 Banana: 0 Dank: 2.5 Tea: 0 Brett Fruitiness: 0
Floral: 0 Herbal: 1 Berry: 1 Apple: 0 Pineapple: 0 Onion/Garlic: 1 Licorice: 0

Water Profile:

Reverse Osmosis Water: No Baking Soda (gram/gallon): N/A Total Sulfate: N/A Total Hardness: N/A
Gypsum (gram/gallon): N/A Calcium Chloride (gram/gallon): N/A Total Bicarbonate: N/A Total Alkalinity: N/A
Epsom Salt (gram/gallon): N/A Total Calcium: N/A Total Cations: N/A Total RA: N/A
Sea Salt (gram/gallon): N/A Total Magnesium: N/A Total Anions: N/A S04:Cl Ratio: N/A

Mash Profile:

Mashed at 152 for 60 Minutes


Yeast 1: WLP001 Ounces of Yeast 1 Slurry: N/A Yeast 1 Generation: N/A 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: 67 Stage 2 Fermentation Temperature: 70 Stage 3 Fermentation Temperature: 63 Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 63 Dry Hop Dose Left in Keg: N/A
Dry Hop Dose #1 Days: 7 Dry Hop Dose #2 Days: N/A


Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.67 Linalool: 0.6 Humulene: 15.54
Alpha Acids: 12.08 Caryophyllene: 7.36 Geraniol: 0.61
Myrcene: 18.24 Farnesene: 2.28 Other: 21.96

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.44 Linalool: 0.59 Humulene: 15.35
Alpha Acids: 12 Caryophyllene: 7.23 Geraniol: 0.69
Myrcene: 5.14 Farnesene: 1.77 Other: 23.02

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: 5.125 Linalool: 0.61 Humulene: 15.93
Alpha Acids: 12.25 Caryophyllene: 7.62 Geraniol: 0.45
Myrcene: 44.438 Farnesene: 3.285 Other: 19.82

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