Dad’s Hat Rye Whiskey Barrell Fill #1 Data and Results

 Notes:

Descriptors: 

 

Recipe Specifics:

Type: All Grain Oxygen: 45 seconds Mash Efficiency: 75.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 0.00%
IBUs: 35.9 Original Gravity: 1.063 Days in Fermenter: 26 Real Attenuation: 88.90% Bitterness to Original Gravity: 0.57
SRM: 8.1 Final Gravity: 1.01 Cold Crash: No Apparent Attenuation: 84.13% Bitterness to Final Gravity: 3.59
Boil Minutes: 60 ABV: 6.60% Mash pH: N/A Total Grams Hops Used: 18 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: 0 Hop Aroma Detectability:  Head Retention:  Minerality:  Pleasing Mouthfeel: 
Excitement Level:  Pleasing Hop Aroma:  Alcohol Detectability:  Dryness:  Harsh Bitterness: 
Drinkability:  Hop Flavor Detectability:  Maltiness:  Sweetness:  Pleasing Bitterness: 
Clarity:  Pleasing Hop Flavor:  Tartness:  Mouthfeel Thickness:  Off Flavors: 
Beer Stability:  Head Size:  Sourness:  Mouthfeel Softness: 

Aroma Results:

Score from 0 (lowest) to 5 (highest)

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

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 59 Total Hardness: 277
Gypsum (gram/gallon): 0.4 Calcium Chloride (gram/gallon): 1.2 Total Bicarbonate: 1 Total Alkalinity: 1
Epsom Salt (gram/gallon): 0 Total Calcium: 110.9 Total Cations: 5.5 Total RA: -78
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 5.5 S04:Cl Ratio: 0.4

Mash Profile:

Mashed at 154 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 4 Yeast 1 Generation: 3 Yeast 1 Slurry Days Old: 30
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: 78 Ambient Temperature: No

Dry Hopping:

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

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.5 Linalool: 0.46 Humulene: 10.75
Alpha Acids: 15 Caryophyllene: 7.05 Geraniol: 0.24
Myrcene: 5.64 Farnesene: 0.19 Other: 24.89

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.5 Linalool: 0.46 Humulene: 10.75
Alpha Acids: 15 Caryophyllene: 7.05 Geraniol: 0.24
Myrcene: 5.64 Farnesene: 0.19 Other: 24.89

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: 0 Linalool: 0 Humulene: 0
Alpha Acids: 0 Caryophyllene: 0 Geraniol: 0
Myrcene: 0 Farnesene: 0 Other: 0

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