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