Hot Head Ale with El Dorado Mosaic and Azacca Data and Results

 Notes:

Descriptors: pear, pineapple, caramel green apple candy

Overall, it’s a fast working aggressive strain that is extremely flocculant. It produced a drinkable beer with no fermentation control, but I just didn’t like this hop combination (my fault) combined with an alcohol warmth and that apple/plastic taste. The fermentation was similar to a more traditional strain going from a 1.060 OG to 1.012 FG, but the final beer’s pH of 4.26 might be a little low for the style (I just recently testedTree House Brewing Julius and the pH was closer to 4.5).

 

Recipe Specifics:

Type: All Grain Oxygen: 60 seconds Mash Efficiency: 67.60% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 61.54%
IBUs: 79.6 Original Gravity: 1.06 Days in Fermenter: 8 Real Attenuation: 85.46% Bitterness to Original Gravity: 1.33
SRM: 5.8 Final Gravity: 1.012 Cold Crash: No Apparent Attenuation: 80.00% Bitterness to Final Gravity: 6.63
Boil Minutes: 30 ABV: 6.30% Mash pH: 5.3 Total Grams Hops Used: 221 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 5.5 Final Beer pH: 4.26 Hop Stand as % of Boil: 0.00% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 57 Hop Aroma Detectability: 4 Head Retention: 4 Minerality: 2 Pleasing Mouthfeel: 3.5
Excitement Level: 3 Pleasing Hop Aroma: 2.75 Alcohol Detectability: 3.75 Dryness: 3 Harsh Bitterness: 1
Drinkability: 3 Hop Flavor Detectability: 2.75 Maltiness: 2 Sweetness: 2 Pleasing Bitterness: 3.5
Clarity: 3.75 Pleasing Hop Flavor: 2.75 Tartness: 0 Mouthfeel Thickness: 3.75 Off Flavors: No
Beer Stability: 3.75 Head Size: 4 Sourness: 0 Mouthfeel Softness: 3.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 3 Spicy/Peppery: 0 Tropical Fruit: 2 Orange: 3 Pear: 3 Grapefruit: 0 Bubblegum: 0 Coriander: 0
Citrus: 2 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 2 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 0
Floral: 1 Herbal: 1 Berry: 0 Apple: 2.5 Pineapple: 3 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 111.6 Total Hardness: 235
Gypsum (gram/gallon): 0.75 Calcium Chloride (gram/gallon): 0.65 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 93.8 Total Cations: 5 Total RA: -54
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 5 S04:Cl Ratio: 1.3

Mash Profile:

Mashed at 156 for 60 Minutes

Fermentation:

Yeast 1: Hot Head Ale Yeast Ounces of Yeast 1 Slurry: Vial Yeast 1 Generation: 1 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: N/A
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: 79 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 8 Dry Hop Dose #2 Days: 0

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: N/A Linalool: N/A Humulene: N/A
Alpha Acids: N/A Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4 Linalool: 0.6 Humulene: 17.4
Alpha Acids: 13.6 Caryophyllene: 8.7 Geraniol: 0.7
Myrcene: 50.3 Farnesene: 0.2 Other: 21.3

Total Hop Oil/Acid Composition at Flameout:

Beta Acids: N/A Linalool: N/A Humulene: N/A
Alpha Acids: N/A Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: N/A Linalool: N/A Humulene: N/A
Alpha Acids: N/A Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

Submit a Comment

Your email address will not be published. Required fields are marked *

Subscribe to Email Updates

Subscribe to Email Updates

Subscribe to receive the latest blog posts in your email! 

You have Successfully Subscribed!

Shares
Share This