Maine Beer Company Peeper Clone #2

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Recipe Specifics:

Type: All Grain
SRM: 5.8
IBUS: 48.7
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 68.00 %

Notes:

I went backwards here with my second attempt at this beer.  This is the first time I tried adding cane sugar to a keg and letting it carbonate (only because I didn’t have room in the keezer). During this time I seemed to lose quite a bit of the hop aroma.

Final Numbers:

Original Gravity: 1.059
Final Gravity: 1.010
ABV: 6.4%
Keg or Bottle: Keg
Keg Hops: No (kinda, see results page)
Oxygen: Shook Bucket

Water Profile:

 

8.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.70 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
1.10 g Salt (Mash 60.0 mins) Water Agent 3
0.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 4
6.10 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11
2.70 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 12
0.80 g Salt (Boil 60.0 mins) Water Agent 13
0.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 14

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.6 0.7 0.2 0 0.1

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
106.5 18.2 28.8 309 48.8 16 8.1 8.1 341 13 -74 6.3

Mash/Grain Profile:

Mash at 152.0 F for 60 Minutes

Amt Name Type # %/IBU
11 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5 80.7 %
1 lbs Vienna Malt (3.5 SRM) Grain 6 7.0 %
12.0 oz Caramel/Crystal Malt – 20L (20.0 SRM) Grain 7 5.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.5 %
8.0 oz Red Wheat Malt (2.4 SRM) Grain 9 3.5 %

Boil Ingredients:

Amt Name Type # %/IBU
6.10 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11
2.70 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 12
0.80 g Salt (Boil 60.0 mins) Water Agent 13
0.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 14
28.35 g Amarillo Gold [8.50 %] – Boil 16.0 min Hop 15 11.7 IBUs
28.35 g Cascade [5.50 %] – Boil 16.0 min Hop 16 7.6 IBUs
28.35 g Centennial [10.00 %] – Boil 16.0 min Hop 17 13.8 IBUs

Fermentation:

Starter: Yes

Yeast: 4.5 ounces of WLP001 slurry 2nd generation

Temperature: Fermented at Fermented at 66 degrees +- 2 (went on vacation and when I came back it dropped down to 62 degrees, I tried to bring it back up).

Dry Hopping:

Put all the hops in the bucket in one dose for 5 days at 69 F

Amt Name Type # %/IBU
56.00 g Amarillo Gold [8.50 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs
56.00 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 20 0.0 IBUs

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