El Dorado Pale Ale

Taste Results

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Hop Oil Information and Taste Metrics

Recipe Specifics:

Type: All Grain
SRM: 4.1
IBUS: 72.8
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.11

Final Numbers:

Original Gravity: 1.053
Final Gravity: 1.011
ABV: 5.6%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen
Final Beer pH:4.56

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 300.3 Total Hardness: 545
Gypsum (gram/gallon): 2 Calcium Chloride (gram/gallon): 1 Total Bicarbonate: 41.5 Total Alkalinity: 34
Epsom Salt (gram/gallon): 0 Total Calcium: 209.9 Total Cations: 11.3 Total RA: -118
Sea Salt (gram/gallon): 0 Total Magnesium: 4.8 Total Anions: 11.4 S04:Cl Ratio: 1.9

Mash/Grain Profile:

Mash at 155.0 F for 60 Minutes

Amt Name Type # %/IBU
11 lbs Organic 2-Row (2.0 SRM) Grain 3 84.6 %
1 lbs Spelt, Flaked (1.6 SRM) Grain 4 7.7 %
1 lbs Vienna Malt (3.5 SRM) Grain 5 7.7 %

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 6 29.2 IBUs
8.70 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
4.30 g Calcium Chloride (Boil 60.0 mins) Water Agent 8
28.00 g Centennial [10.00 %] – Boil 20.0 min Hop 9 13.1 IBUs
70.00 g El Dorado [15.70 %] – 30 min hopstand Hop 10 30.5 IBUs

Fermentation:

Starter: Yes

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 5.5 Yeast 1 Generation: 6 Yeast 1 Slurry Days Old: 22
Stage 1 Fermentation Temperature: 62 Stage 2 Fermentation Temperature: 66 Stage 3 Fermentation Temperature: 68 Ambient Temperature: Yes

 

Dry Hopping:

At 68 F for 5 days then into keezer with hops staying in the keg.

Amt Name Type # %/IBU
112.00 g El Dorado [15.70 %] – Dry Hop 0.0 Days Hop 12 0.0 IBUs

 

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