Notes:

Descriptors: Baker’s Chocolate, watery cold coffee

The head is light brown. Head doesn’t stick around long. Finishes somewhat sweet not bitter or dry at all. Mild chocolate taste coming through. Expected the beer to be fuller bodied, slicker on the tongue than it is. I’d prefer to have more of the toasted oats and chocolate following through in the taste. A year later – pours a strong layer of head that quickly went to a thin layer of a mocha head around the edges of the glass. It has a slight roasty/cold coffee note but that seems hidden behind a slightly bitter chocholate (bakers chocholate). Silky body, but could be more for an oatmeal stout. The aftertaste is a more roast than chocolate, thinking faint chalky roasty but not over the top. The overall taste is underwhelming, maybe it’s just the age (although I don’t recall being floored by this when it was fresh). Every once in awhile I get a weird old grandma attic clothes type of smell, weird I know..

 

Recipe Specifics:

Type: All Grain	Oxygen: shook	Mash Efficiency: 66.00%	Target Carbonation: 2.3	Dry Hop as % of Total Hop Build: 0.00%
IBUs: 35.5	Original Gravity: 1.062	Days in Fermenter: 14	Real Attenuation: 72.82%	Bitterness to Original Gravity: 0.57
SRM: 36.3	Final Gravity: 1.022	Cold Crash: No	Apparent Attenuation: 64.52%	Bitterness to Final Gravity: 1.61
Boil Minutes: 60	ABV: 5.20%	Mash pH: N/A	Total Grams Hops Used: 25	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: 23	Hop Aroma Detectability: 0	Head Retention: 1	Minerality: 2	Pleasing Mouthfeel: 3.75
Excitement Level: 2.75	Pleasing Hop Aroma: 0	Alcohol Detectability: 2.25	Dryness: 3.25	Harsh Bitterness: 2
Drinkability: 2.5	Hop Flavor Detectability: 0	Maltiness: 2.75	Sweetness: 3.25	Pleasing Bitterness: 3.5
Clarity: 0	Pleasing Hop Flavor: 0	Tartness: 0	Mouthfeel Thickness: 3.75	Off Flavors: No
Beer Stability: 3.75	Head Size: 3	Sourness: 0	Mouthfeel Softness: 3.25

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 0	Spicy/Peppery: 0	Tropical Fruit: 0	Orange: 0	Pear: 0	Grapefruit: 0	Bubblegum: 0	Coriander: 2
Citrus: 0	Tobacco/Earthy: 0	Pine: 0	Cherry: 0	Cocoa: 2.5	Resin: 0	Vanilla: 1.5	Brett Funk: 0
Stone Fruit: 0	Woody/Cedar: 2	Grassy: 0	Melon: 0	Banana: 0	Dank: 0	Tea: 0	Brett Fruitiness: 0
Floral: 0	Herbal: 0	Berry: 0	Apple: 0	Pineapple: 0	Onion/Garlic: 0	Licorice: 2

Water Profile:

Reverse Osmosis Water: Yes	Baking Soda (gram/gallon): 0.2	Total Sulfate: 45.2	Total Hardness: 130
Gypsum (gram/gallon): 0.3	Calcium Chloride (gram/gallon): 0.45	Total Bicarbonate: 54.4	Total Alkalinity: 45
Epsom Salt (gram/gallon): 0	Total Calcium: 51.8	Total Cations: 3.6	Total RA: 8
Sea Salt (gram/gallon): 0	Total Magnesium: 0	Total Anions: 3.6	S04:Cl Ratio: 0.7

Mash Profile:

Mashed at 154 for 60 Minutes

Fermentation:

Yeast 1: WLP002	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: 64	Stage 2 Fermentation Temperature: N/A	Stage 3 Fermentation Temperature: N/A	Ambient Temperature: No

Dry Hopping:

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

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 2.7	Linalool: 0.44	Humulene: 19.36
Alpha Acids: 9	Caryophyllene: 8.36	Geraniol: 0.19
Myrcene: 5.01	Farnesene: 0.21	Other: 21.29

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 2.7	Linalool: 0.44	Humulene: 19.36
Alpha Acids: 9	Caryophyllene: 8.36	Geraniol: 0.19
Myrcene: 5.01	Farnesene: 0.21	Other: 21.29

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: 0	Linalool: 0	Humulene: 0
Alpha Acids: 0	Caryophyllene: 0	Geraniol: 0
Myrcene: 0	Farnesene: 0	Other: 0