Kamut Rice 100% Brett Data and Results

 Notes:

Descriptors: circus peanut, banana popsicle, slight belgian esters, pineapple

 

Recipe Specifics:

Type: All Grain Oxygen: 40 seconds Mash Efficiency: 67.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 69.11%
IBUs: 29.8 Original Gravity: 1.038 Days in Fermenter: 29 Real Attenuation: 92.81% Bitterness to Original Gravity: 0.78
SRM: 3.9 Final Gravity: 1.004 Cold Crash: No Apparent Attenuation: 89.47% Bitterness to Final Gravity: 7.45
Boil Minutes: 60 ABV: 4.40% Mash pH: N/A Total Grams Hops Used: 123 Dry Hops in Keg: Yes
Starter: No Batch Size: 6 Final Beer pH: 4.29 Hop Stand as % of Boil: 0.00% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 63 Hop Aroma Detectability: 4 Head Retention: 2 Minerality: 1.5 Pleasing Mouthfeel: 3
Excitement Level: 3.75 Pleasing Hop Aroma: 4.25 Alcohol Detectability: 1.75 Dryness: 3.75 Harsh Bitterness: 1.5
Drinkability: 4 Hop Flavor Detectability: 3.75 Maltiness: 2 Sweetness: 3 Pleasing Bitterness: 3.75
Clarity: 3.5 Pleasing Hop Flavor: 3.75 Tartness: 1.75 Mouthfeel Thickness: 2.75 Off Flavors: No
Beer Stability: 4.25 Head Size: 2.5 Sourness: 0 Mouthfeel Softness: 2.75

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4 Spicy/Peppery: 1.5 Tropical Fruit: 3.5 Orange: 0 Pear: 0 Grapefruit: 0 Bubblegum: 2 Coriander: 0
Citrus: 2 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 1.5
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 0 Melon: 2 Banana: 2.75 Dank: 0 Tea: 0 Brett Fruitiness: 3.75
Floral: 2 Herbal: 0 Berry: 2 Apple: 0 Pineapple: 3.5 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 148.5 Total Hardness: 300
Gypsum (gram/gallon): 1 Calcium Chloride (gram/gallon): 0.8 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 120 Total Cations: 6.3 Total RA: -72
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 6.3 S04:Cl Ratio: 1.4

Mash Profile:

Mashed at 159 for 60 Minutes

Fermentation:

Yeast 1: WLP645 Ounces of Yeast 1 Slurry: 4 Yeast 1 Generation: 3 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: 68 Stage 2 Fermentation Temperature: N/A Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes

Dry Hopping:

Dry Hop Temperature: 68 Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 6 Dry Hop Dose #2 Days: N/A

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.4 Linalool: 0.6 Humulene: 10.1
Alpha Acids: 15 Caryophyllene: 6.4 Geraniol: 0.3
Myrcene: 60.8 Farnesene: 0.2 Other: 20.7

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 5.4 Linalool: 0.4 Humulene: 12
Alpha Acids: 16.5 Caryophyllene: 7.6 Geraniol: 0.3
Myrcene: 53.2 Farnesene: 0.2 Other: 25.4

Total Hop Oil/Acid Composition at Flameout:

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 in Dry Hop:

Beta Acids: 4 Linalool: 0.7 Humulene: 9.3
Alpha Acids: 14.3 Caryophyllene: 5.9 Geraniol: 0.3
Myrcene: 64.2 Farnesene: 0.2 Other: 18.5

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