It’s Quino Pale Ale Data and Results

 Notes:

Descriptors: musky, pine, yellow sprees

Nice tight bubbles lacing fairly well to the glass (sticky). More of a earthy musky hop smell, thinking forest or mild pine. A fresh glass smells just like yellow sprees. Fairly bitter, maybe a tad too bitter for the ABV (I go back and forth on this). It’s possible the quinoa is helping with head retention, it’s decent with this beer without any carapils.

 

Recipe Specifics:

Type: All Grain Oxygen: shook Mash Efficiency: 68.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 57.66%
IBUs: 46.2 Original Gravity: 1.049 Days in Fermenter: 14 Real Attenuation: 86.59% Bitterness to Original Gravity: 0.94
SRM: 4.8 Final Gravity: 1.009 Cold Crash: No Apparent Attenuation: 81.63% Bitterness to Final Gravity: 5.13
Boil Minutes: 60 ABV: 5.20% Mash pH: N/A Total Grams Hops Used: 222 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: 40 Hop Aroma Detectability: 3 Head Retention: 3.5 Minerality: 4.25 Pleasing Mouthfeel: 2
Excitement Level: 3 Pleasing Hop Aroma: 3 Alcohol Detectability: 1.75 Dryness: 3 Harsh Bitterness: 4
Drinkability: 3 Hop Flavor Detectability: 2 Maltiness: 1.75 Sweetness: 2 Pleasing Bitterness: 2.75
Clarity: 3.5 Pleasing Hop Flavor: 3 Tartness: 0 Mouthfeel Thickness: 1.75 Off Flavors: No
Beer Stability: 2.5 Head Size: 3 Sourness: 0 Mouthfeel Softness: 1.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 1 Spicy/Peppery: 0 Tropical Fruit: 0 Orange: 0 Pear: 0 Grapefruit: 2.75 Bubblegum: 0 Coriander: 0
Citrus: 1 Tobacco/Earthy: 0 Pine: 3 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 0 Woody/Cedar: 2 Grassy: 2 Melon: 0 Banana: 0 Dank: 3.25 Tea: 0 Brett Fruitiness: 0
Floral: 1.5 Herbal: 1.75 Berry: 0 Apple: 0 Pineapple: 0 Onion/Garlic: 2 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 309 Total Hardness: 341
Gypsum (gram/gallon): 1.6 Calcium Chloride (gram/gallon): 0.1 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.7 Total Calcium: 106.5 Total Cations: 8.1 Total RA: -74
Sea Salt (gram/gallon): 0.2 Total Magnesium: 18.2 Total Anions: 8.1 S04:Cl Ratio: 6.3

Mash Profile:

Mashed at 152 for 60 Minutes

Fermentation:

Yeast 1: WLP001 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: 67 Stage 2 Fermentation Temperature: 67 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

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

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.04 Linalool: 0.46 Humulene: 14.01
Alpha Acids: 13.05 Caryophyllene: 7.47 Geraniol: 0.45
Myrcene: 25.61 Farnesene: 1.01 Other: 27.8

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.1 Linalool: 0.47 Humulene: 14.12
Alpha Acids: 11.77 Caryophyllene: 7.55 Geraniol: 0.41
Myrcene: 5 Farnesene: 2.04 Other: 25.43

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 Linalool: 0.45 Humulene: 13.925
Alpha Acids: 14 Caryophyllene: 7.415 Geraniol: 0.48
Myrcene: 40.749 Farnesene: 0.245 Other: 29.545

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