Dad’s Hat Rye Whiskey Barrell Fill #1 on Peaches 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: 3.58 |
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: 0 |
Linalool: 0 |
Humulene: 0 |
| Alpha Acids: 0 |
Caryophyllene: 0 |
Geraniol: 0 |
| Myrcene: 0 |
Farnesene: 0 |
Other: 0 |
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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