Hoppy No Boil Berliner Weisse Data and Results

 Notes:

Descriptors: grapefruit pulp, sour

Cleared up nicely after about 2 months in the keezer. Smells a lot like grapefruit both the juice and the skin. I’m happy with the sourness this beer achieved in a about a month! Very little head to no head retention after a few minutes in the glass. I really like this beer, low ABV, good sourness with an enticing aroma. Body is fairly thin, but not too bad for such a small beer. Official fan WLP672 Lactobacillus Brevis after seeing no souring in this Gose with a different White Labs Lacto strain.

 

Recipe Specifics:

Type: All Grain Oxygen: 30 seconds Mash Efficiency: 77.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 100.00%
IBUs: 0 Original Gravity: 1.044 Days in Fermenter: 27 Real Attenuation: 97.82% Bitterness to Original Gravity: 0
SRM: 3.1 Final Gravity: 1.002 Cold Crash: No Apparent Attenuation: 95.45% Bitterness to Final Gravity: 0
Boil Minutes: 0 ABV: 5.50% Mash pH: N/A Total Grams Hops Used: 112 Dry Hops in Keg: Yes
Starter: Yes (only for yeast1) Batch Size: 5 Final Beer pH: 3.27 Hop Stand as % of Boil: #DIV/0! Stir During Mash: No

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: #VALUE! Hop Aroma Detectability: 4 Head Retention: 0.5 Minerality: 1.5 Pleasing Mouthfeel: 2.5
Excitement Level: 4 Pleasing Hop Aroma: 4 Alcohol Detectability: 2 Dryness: 4 Harsh Bitterness: 0
Drinkability: 4 Hop Flavor Detectability: 3.5 Maltiness: 1 Sweetness: 1.5 Pleasing Bitterness: N/A
Clarity: 4 Pleasing Hop Flavor: 3.5 Tartness: 3.75 Mouthfeel Thickness: 1.75 Off Flavors: No
Beer Stability: 4 Head Size: 1.75 Sourness: 3.75 Mouthfeel Softness: 1.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2 Spicy/Peppery: 0 Tropical Fruit: 3.5 Orange: 0 Pear: 0 Grapefruit: 4.5 Bubblegum: 0 Coriander: 0
Citrus: 2.5 Tobacco/Earthy: 0 Pine: 0 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: 2
Floral: 0 Herbal: 0 Berry: 0 Apple: 0 Pineapple: 2 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 73.7 Total Hardness: 347
Gypsum (gram/gallon): 0.5 Calcium Chloride (gram/gallon): 1.5 Total Bicarbonate: 1 Total Alkalinity: 1
Epsom Salt (gram/gallon): 0 Total Calcium: 138.6 Total Cations: 6.9 Total RA: -98
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 6.9 S04:Cl Ratio: 0.4

Mash Profile:

Mashed at 158 for 60 Minutes

Fermentation:

Yeast 1: WLP672 Ounces of Yeast 1 Slurry: Vial Yeast 1 Generation: 1 Yeast 1 Slurry Days Old: N/A
Yeast 2: WLP645 Ounces of Yeast 2 Slurry: 3 Yeast 2 Generation: 3 Yeast 2 Slurry Days Old: 30
Stage 1 Fermentation Temperature: 79 Stage 2 Fermentation Temperature: N/A Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes

Dry Hopping:

Dry Hop Temperature: 67 Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 3 Dry Hop Dose #2 Days: N/A

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 6.25 Linalool: 0.7 Humulene: 26.21
Alpha Acids: 11.88 Caryophyllene: 9.18 Geraniol: N/A
Myrcene: 31.39 Farnesene: 1.94 Other: N/A

Total Hop Oil/Acid Composition in Boil:

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 at Flameout:

Beta Acids:  Linalool:  Humulene: 
Alpha Acids:  Caryophyllene:  Geraniol: 
Myrcene:  Farnesene:  Other: 

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 6.25 Linalool: 0.7 Humulene: 26.205
Alpha Acids: 11.875 Caryophyllene: 9.175 Geraniol: N/A
Myrcene: 31.386 Farnesene: 1.94 Other: N/A

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