Notes:

Descriptors: 

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

Fermentation:

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