Peeper #2 Data and Results

 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

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