Notes:

Descriptors: 

Pours with lots of head and a dark amber color. If you pour aggressively it’s a very huge head. The head stays around for the whole glass. Early on it had a fruit punch taste. After another few weeks, that taste has died down some. It has a chewy feel in the mouth and it’s slightly warming. Finishes very dry. It’s malty, strong caramel/toffee taste. 8/26/2013 – Alcohol is standing out now in the aftertaste. Heavy caramel flavor. It’s too biting for the bittering number, drop the minerals (Epsom) for sure it lingers in the mouth afterward, the fact it finished so dry might also accent this. Need more hops/dry hops to balance out the alcohol. 10.30.2013 – I can definitely tell the bittering difference between a 60 minute addition and 20 minutes only. Much more firm bitterness, which I like better.

 

Recipe Specifics:

Type: All Grain	Oxygen: shook	Mash Efficiency: 69.00%	Target Carbonation: 2.6	Dry Hop as % of Total Hop Build: 26.72%
IBUs: 65	Original Gravity: 1.066	Days in Fermenter: 14	Real Attenuation: 93.27%	Bitterness to Original Gravity: 0.98
SRM: 14	Final Gravity: 1.007	Cold Crash: No	Apparent Attenuation: 89.39%	Bitterness to Final Gravity: 9.29
Boil Minutes: 60	ABV: 7.80%	Mash pH: N/A	Total Grams Hops Used: 185.6	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: 35	Hop Aroma Detectability: 2	Head Retention: 4	Minerality: 4	Pleasing Mouthfeel: 3
Excitement Level: 2.75	Pleasing Hop Aroma: 1.5	Alcohol Detectability: 2	Dryness: 2	Harsh Bitterness: 4
Drinkability: 3	Hop Flavor Detectability: 2	Maltiness: 3.5	Sweetness: 3	Pleasing Bitterness: 2
Clarity: 3	Pleasing Hop Flavor: 1.75	Tartness:	Mouthfeel Thickness: 3.5	Off Flavors: No
Beer Stability: 2	Head Size: 4	Sourness: 0	Mouthfeel Softness: 2.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 1	Spicy/Peppery: 1	Tropical Fruit: 2	Orange: 0	Pear: 0	Grapefruit: 0	Bubblegum: 0	Coriander: 0
Citrus: 1	Tobacco/Earthy: 1	Pine: 1	Cherry: 0	Cocoa: 0	Resin: 0	Vanilla: 0	Brett Funk: 0
Stone Fruit: 0	Woody/Cedar: 0	Grassy: 0	Melon: 0	Banana: 0	Dank: 0	Tea: 0	Brett Fruitiness: 0
Floral: 0	Herbal: 1.5	Berry: 0	Apple: 0	Pineapple: 0	Onion/Garlic: 0	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: 68	Stage 2 Fermentation Temperature: 72	Stage 3 Fermentation Temperature: N/A	Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 72	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: 3.92	Linalool: 0.63	Humulene: 16.99
Alpha Acids: 9.75	Caryophyllene: 8.23	Geraniol: 0.35
Myrcene: 16.79	Farnesene: 2.23	Other: 18.47

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 3.56	Linalool: 0.62	Humulene: 18.41
Alpha Acids: 8.88	Caryophyllene: 8.76	Geraniol: 0.34
Myrcene: 5.16	Farnesene: 2.02	Other: 18.41

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: 4.893	Linalool: 0.653	Humulene: 13.51
Alpha Acids: 12.071	Caryophyllene: 6.781	Geraniol: 0.36
Myrcene: 48.685	Farnesene: 2.806	Other: 18.611