It’s Quinoa Pale Ale Results

Recipe

%

Dry Hop as Percentage of Total Hop Build

%

Keg Hops As Percentage of Dry Hop

%

Hop Stand As Percentage of Boil Additions

Total Hop Oils

Adjusted Myrcene Linalool Caryophyllene Farnesene Humulene Geraniol Other Co-Humulone Beta Acids Alpha Acids
25.611 0.46 7.471 1.005 14.008 0.45 27.802 31.126 4.041 13.054

Hop Oils in Boil/Whirlpool

Adjusted Myrcene Linalool Caryophyllene Farnesene Humulene Geraniol Other Co-Humulone Beta Acids Alpha Acids
4.998 0.474 7.546 2.039 14.12 0.409 25.428 29.428 4.096 11.766

Hop Oils in Dry Hop

Adjusted Myrcene Linalool Caryophyllene Farnesene Humulene Geraniol Other Co-Humulone Beta Acids Alpha Acids
40.749 0.45 7.415 0.245 13.925 0.48 29.545 32 4 14

Notes:

Nice tight bubbles lacing fairly well to the glass (sticky).

More of a earthy musky hop smell, thinking forest or mild pine.

A fresh glass smells just like yellow sprees.

Fairly bitter, maybe a tad too bitter for the ABV (I go back and forth on this).

It’s possible the quinoa is helping with head retention, it’s decent with this beer without any carapils.

Submit a Comment

Your email address will not be published.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

Check Out My Book!


The New IPA: Scientific Guide to Hop Aroma and Flavor

In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

Available in paperback, ebook, and audiobook on Amazon! Also available in iTunes and the Google Play Book Store!

 

Subscribe to Blog Posts Below! 

You have Successfully Subscribed!

Shares
Share This