Experimental Pine Fruit APA

Taste Results

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Hop Oil Information and Taste Metrics

Recipe Specifics:

Type: All Grain
SRM: 4.4
IBUS: 70.6
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.21

Notes:

The Experimental Pine fruit hop is now called  Eureka™.

I submitted this beer to the 2015 National Homebrew Competition. It advanced to the final round! Good results with just 3 ounces of dry hops and 1 day of dry-hopping.

Final Numbers:

Original Gravity: 1.050
Final Gravity: 1.010
ABV: 5.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: Shook the bucket
Final Beer pH: 4.36

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 175 Total Hardness: 324
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.5 Total Bicarbonate: 41.5 Total Alkalinity: 34
Epsom Salt (gram/gallon): 0 Total Calcium: 121.7 Total Cations: 6.9 Total RA: -55
Sea Salt (gram/gallon): 0 Total Magnesium: 4.8 Total Anions: 7 S04:Cl Ratio: 1.9

Mash/Grain Profile:

Mash at 154.0 F for 60 Minutes

Amt Name Type # %/IBU
9 lbs 4.0 oz Organic 2-Row (2.0 SRM) Grain 3 77.1 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 8.3 %
1 lbs Spelt, Flaked (1.6 SRM) Grain 5 8.3 %
12.0 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 6 6.3 %

 

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 7 30.4 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 8
2.20 g Calcium Chloride (Boil 60.0 mins) Water Agent 9
75.00 g Experimental Pine Fruit [18.50 %] – 30 min hopstand Hop 10 40.2 IBUs

Fermentation:

Starter: No

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 4 Yeast 1 Generation: Yeast 1 Slurry Days Old: 17
Stage 1 Fermentation Temperature: 65 Stage 2 Fermentation Temperature: N/A Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes

Dry Hopping:

At 68 F for 1 day then into the keezer with hops staying in the keg.

Amt Name Type # %/IBU
84.00 g Experimental Pine Fruit [18.50 %] – Dry Hop 0.0 Days Hop 11 0.0 IBUs

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