Peeper #3 Data and Results

 Notes:

Descriptors: 

Big difference between this version of Peeper and the first and second version I tried. Although, I think I’m getting further from the actual Peeper you can purchase. I like the change to the English Ale yeast, slightly less dry and seems to clear up the beer better too. I could probably adjust the water minerals even more in favor of the calcium chloride in this beer to try to soften mouthfeel little bit, but this versions water profile is much improved from the past two. Wow do keg hops make a huge difference in the overall perception of hop aroma. I would have like this beer even more, but there is something to either Centennial or Amarillo (probably both, they seem like very similar hops to me) that I just find aggressive. I get a strong floral type aroma that I just don’t associate with something I want to eat/drink like I would with a more fruit forward hop. The last change made to this beer from the earlier versions is the addition of a hopstand. Although I think I’m looking for it in the taste, it does seem like there is more of a hop flavor in the beer. Although, the keg hops add such stronger hop presence in the nose, I sometimes think I’d perceive a greater hop flavor anyways, just from the smell. This beer advanced to the final round of the National Homebrew Competition.

 

Recipe Specifics:

Type: All Grain Oxygen: 45 seconds Mash Efficiency: 70.00% Target Carbonation: 2.65 Dry Hop as % of Total Hop Build: 42.66%
IBUs: 57.6 Original Gravity: 1.056 Days in Fermenter: 14 Real Attenuation: 88.61% Bitterness to Original Gravity: 1.03
SRM: 4.7 Final Gravity: 1.009 Cold Crash: No Apparent Attenuation: 83.93% Bitterness to Final Gravity: 6.4
Boil Minutes: 60 ABV: 6.20% Mash pH: N/A Total Grams Hops Used: 293 Dry Hops in Keg: Yes
Starter: No Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 59.52% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 58 Hop Aroma Detectability: 4 Head Retention: 3 Minerality: 2.75 Pleasing Mouthfeel: 3.5
Excitement Level: 3.5 Pleasing Hop Aroma: 3.25 Alcohol Detectability: 2.5 Dryness: 3 Harsh Bitterness: 1
Drinkability: 3.75 Hop Flavor Detectability: 3.75 Maltiness: 3.25 Sweetness: 3.25 Pleasing Bitterness: 3.75
Clarity: 2.5 Pleasing Hop Flavor: 3.25 Tartness: 0 Mouthfeel Thickness: 3.25 Off Flavors: No
Beer Stability: 3.75 Head Size: 3 Sourness: 0 Mouthfeel Softness: 3

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 3.25 Spicy/Peppery: 2.25 Tropical Fruit: 2.75 Orange: 0 Pear: 0 Grapefruit: 1.5 Bubblegum: 0 Coriander: 0
Citrus: 3.5 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 0 Resin: 2.5 Vanilla: 0 Brett Funk: 0
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 3.25 Brett Fruitiness: 0
Floral: 3.5 Herbal: 3.5 Berry: 0 Apple: 0 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 244.1 Total Hardness: 324
Gypsum (gram/gallon): 1.16 Calcium Chloride (gram/gallon): 0.38 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.7 Total Calcium: 99.6 Total Cations: 6.8 Total RA: -69
Sea Salt (gram/gallon): 0 Total Magnesium: 18.2 Total Anions: 6.8 S04:Cl Ratio: 4.7

Mash Profile:

Mashed at 148 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 4.5 Yeast 1 Generation: 3 Yeast 1 Slurry Days Old: 20
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: 62 Stage 2 Fermentation Temperature: 66 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 66 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 5 Dry Hop Dose #2 Days: 1

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 5.23 Linalool: 0.65 Humulene: 15.47
Alpha Acids: 9.76 Caryophyllene: 6.3 Geraniol: 0.54
Myrcene: 24.74 Farnesene: 3.57 Other: 17.13

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 5.02 Linalool: 0.64 Humulene: 15.67
Alpha Acids: 9.66 Caryophyllene: 6.4 Geraniol: 0.54
Myrcene: 7.32 Farnesene: 3.48 Other: 17.17

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: 5.5 Linalool: 0.662 Humulene: 15.198
Alpha Acids: 9.9 Caryophyllene: 6.162 Geraniol: 0.544
Myrcene: 48.157 Farnesene: 3.694 Other: 17.08

Submit a Comment

Your email address will not be published. Required fields are marked *

Shares
Share This

RSS_icon   social_twitter_button_blue
facebook_circle_color-512