Notes:

Descriptors: citrus, oranges, lemon

I ended up brewing a number versions of this clone. This one probably came the closest to what you get in a fresh bottle. Other versions I threw hops in the keg and it changed the taste dramatically. Amarillo left in a keg seems to be too aggressive for me, too floral (not a desirable flavor to me). The water additions are a little too heavy, you get a salty aftertaste that doesn’t seem appropriate. There’s a slight biscuity taste in the malt build. I compared it to a Peeper I was able to get my hands on. The color was pretty much spot on. Taste wise it wasn’t really fair, the Peeper bottle was about 4 months old and just didn’t hold it’s hop sweat. This recipe won a local competition in the IPA category.

 

Recipe Specifics:

Type: All Grain	Oxygen: shook	Mash Efficiency: 69.00%	Target Carbonation: 2.5	Dry Hop as % of Total Hop Build: 57.66%
IBUs: 46.5	Original Gravity: 1.057	Days in Fermenter: 14	Real Attenuation: 90.29%	Bitterness to Original Gravity: 0.82
SRM: 4.9	Final Gravity: 1.008	Cold Crash: No	Apparent Attenuation: 85.96%	Bitterness to Final Gravity: 5.81
Boil Minutes: 60	ABV: 6.40%	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: 45	Hop Aroma Detectability: 2.75	Head Retention: 2.75	Minerality: 3.75	Pleasing Mouthfeel: 3
Excitement Level: 3.25	Pleasing Hop Aroma: 3.5	Alcohol Detectability: 3	Dryness: 3.75	Harsh Bitterness: 1
Drinkability: 3.25	Hop Flavor Detectability: 2.75	Maltiness: 2.75	Sweetness: 2.5	Pleasing Bitterness: 3.5
Clarity: 2	Pleasing Hop Flavor: 2.75	Tartness: 0	Mouthfeel Thickness: 3	Off Flavors: No
Beer Stability: 2.5	Head Size: 2.5	Sourness: 0	Mouthfeel Softness: 2

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2	Spicy/Peppery: 0	Tropical Fruit: 1	Orange: 0	Pear: 0	Grapefruit: 1.5	Bubblegum: 0	Coriander: 0
Citrus: 2.5	Tobacco/Earthy: 0	Pine: 0	Cherry: 0	Cocoa: 0	Resin: 2	Vanilla: 0	Brett Funk: 0
Stone Fruit: 0	Woody/Cedar: 0	Grassy: 0	Melon: 0	Banana: 0	Dank: 0	Tea: 0	Brett Fruitiness: 0
Floral: 2.75	Herbal: 2.75	Berry: 0	Apple: 0	Pineapple: 0	Onion/Garlic: 0	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: 66	Stage 2 Fermentation Temperature: 70	Stage 3 Fermentation Temperature: N/A	Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 70	Dry Hop Dose Left in Keg: N/A
Dry Hop Dose #1 Days: 3	Dry Hop Dose #2 Days: 2

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 5.08	Linalool: 0.64	Humulene: 15.44
Alpha Acids: 9.74	Caryophyllene: 6.33	Geraniol: 0.57
Myrcene: 30.48	Farnesene: 3.39	Other: 17.2

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.84	Linalool: 0.61	Humulene: 16.41
Alpha Acids: 9.38	Caryophyllene: 6.62	Geraniol: 0.46
Myrcene: 5.51	Farnesene: 3.77	Other: 17.09

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: 5.25	Linalool: 0.67	Humulene: 14.735
Alpha Acids: 10	Caryophyllene: 6.115	Geraniol: 0.645
Myrcene: 48.824	Farnesene: 3.115	Other: 17.275