Notes:

Descriptors: orange peel, citrus, herbal, floral

Just not as good as the first try at this beer. Dry hopping then racking to a keg with cane sugar to carbonate for a few weeks seemed to be enough time to lose a lot of hop aroma. This was the Tasty water profile again, which is just to salty. I’m not sure why I didn’t lower it for this batch.

 

Recipe Specifics:

Type: All Grain	Oxygen: shook	Mash Efficiency: 68.00%	Target Carbonation: 2.5	Dry Hop as % of Total Hop Build: 55.17%
IBUs: 48.7	Original Gravity: 1.059	Days in Fermenter: 21	Real Attenuation: 87.94%	Bitterness to Original Gravity: 0.83
SRM: 5.8	Final Gravity: 1.01	Cold Crash: No	Apparent Attenuation: 83.05%	Bitterness to Final Gravity: 4.87
Boil Minutes: 60	ABV: 6.40%	Mash pH: N/A	Total Grams Hops Used: 203	Dry Hops in Keg: Yes
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: 42	Hop Aroma Detectability: 2.25	Head Retention: 2.75	Minerality: 4	Pleasing Mouthfeel: 3
Excitement Level: 3	Pleasing Hop Aroma: 2.75	Alcohol Detectability: 3.5	Dryness: 2.75	Harsh Bitterness: 1
Drinkability: 3	Hop Flavor Detectability: 2.75	Maltiness: 2.75	Sweetness: 2.75	Pleasing Bitterness: 3.5
Clarity: 2.5	Pleasing Hop Flavor: 2.75	Tartness: 0	Mouthfeel Thickness: 3	Off Flavors: No
Beer Stability: 2.5	Head Size: 2.75	Sourness: 0	Mouthfeel Softness: 2

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 3	Spicy/Peppery: 2	Tropical Fruit: 2	Orange: 0	Pear: 0	Grapefruit: 1.5	Bubblegum: 0	Coriander: 0
Citrus: 3	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: 3	Brett Fruitiness: 0
Floral: 3.5	Herbal: 3	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 151 for 60 Minutes

Fermentation:

Yeast 1: WLP001	Ounces of Yeast 1 Slurry: 4.5	Yeast 1 Generation: 2	Yeast 1 Slurry Days Old: 6
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: 62	Stage 3 Fermentation Temperature: 69	Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 69	Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 5	Dry Hop Dose #2 Days: 0

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 5.16	Linalool: 6.5	Humulene: 15.14
Alpha Acids: 9.89	Caryophyllene: 6.25	Geraniol: 0.58
Myrcene: 33.62	Farnesene: 3.38	Other: 17.23

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 5	Linalool: 0.61	Humulene: 15.89
Alpha Acids: 9.69	Caryophyllene: 6.49	Geraniol: 0.47
Myrcene: 5.55	Farnesene: 3.88	Other: 17.13

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