Notes:

Descriptors: bready, yeasty, coriander

Salty minerally taste, but not overwhelming probably about the right amount of sea salt added. Highly carbonated (tried to just bottle at 2.5 volumes). Little to no head retention. Smells a little yeasty, with coriander coming through. Coriander is in the taste as well, but unfortunately, there is no sourness . Decent mouthfeel for the low gravity. Crackery maltiness is there but low. Finishes dry, but not like you’d think for such a lower FG. I’ve heard that WLP677 doesn’t work very well to sour out a beer, I should have listened. If your going to use White Labs, use their new WLP672 Lactobacillus brevis to sour, I’ve had success with that in just a month.

 

Recipe Specifics:

Type: All Grain	Oxygen: shook	Mash Efficiency: 68.00%	Target Carbonation: 2.75	Dry Hop as % of Total Hop Build: 0.00%
IBUs: 5.2	Original Gravity: 1.051	Days in Fermenter: 161	Real Attenuation: 100.07%	Bitterness to Original Gravity: 0.1
SRM: 4.1	Final Gravity: 1.001	Cold Crash: No	Apparent Attenuation: 98.04%	Bitterness to Final Gravity: 5.2
Boil Minutes: 90	ABV: 6.70%	Mash pH: N/A	Total Grams Hops Used: 5	Dry Hops in Keg: No
Starter: Yes (only for yeast1)	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: 16	Hop Aroma Detectability: 0	Head Retention: 1	Minerality: 5	Pleasing Mouthfeel: 2.75
Excitement Level: 1.5	Pleasing Hop Aroma: 0	Alcohol Detectability: 3.5	Dryness: 3.75	Harsh Bitterness: 0
Drinkability: 1.75	Hop Flavor Detectability: 0	Maltiness: 2.75	Sweetness: 0	Pleasing Bitterness: 1.75
Clarity: 4	Pleasing Hop Flavor: 0	Tartness: 0	Mouthfeel Thickness: 2.25	Off Flavors: No
Beer Stability: 3.5	Head Size: 2	Sourness: 0	Mouthfeel Softness: 2.25

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 0	Spicy/Peppery: 1	Tropical Fruit: 0	Orange: 0	Pear: 0	Grapefruit: 0	Bubblegum: 0	Coriander: 0
Citrus: 0	Tobacco/Earthy: 0	Pine: 0	Cherry: 0	Cocoa: 0	Resin: 0	Vanilla: 0	Brett Funk: 0
Stone Fruit: 0	Woody/Cedar: 1	Grassy: 1.5	Melon: 0	Banana: 0	Dank: 0	Tea: 0	Brett Fruitiness: 0
Floral: 0	Herbal: 0	Berry: 0	Apple: 0	Pineapple: 0	Onion/Garlic: 0	Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes	Baking Soda (gram/gallon): 0	Total Sulfate: 30.5	Total Hardness: 270
Gypsum (gram/gallon): 0.2	Calcium Chloride (gram/gallon): 1.3	Total Bicarbonate: 16	Total Alkalinity: 13
Epsom Salt (gram/gallon): 0	Total Calcium: 106.8	Total Cations: 33.7	Total RA: -50
Sea Salt (gram/gallon): 6.1	Total Magnesium: 0	Total Anions: 33.7	S04:Cl Ratio: 0

Mash Profile:

Mashed at 149 for 60 Minutes

Fermentation:

Yeast 1: WLP677	Ounces of Yeast 1 Slurry: Vial	Yeast 1 Generation: 1	Yeast 1 Slurry Days Old: N/A
Yeast 2: WLP001	Ounces of Yeast 2 Slurry: 5	Yeast 2 Generation: 3	Yeast 2 Slurry Days Old: 90
Stage 1 Fermentation Temperature: 85	Stage 2 Fermentation Temperature: 72	Stage 3 Fermentation Temperature: N/A	Ambient Temperature: Yes

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