Simcoe, Mosaic, Nelson Sauvin IPA Data and Results

 Notes:

Descriptors: white wine, berry, grapes, pine, tropical

Really a great beer, happy with how it turned out. It won a local Sam Adams competition for its category, where I had to serve it to the public, which was a great experience. It was very well received.

 

Recipe Specifics:

Type: All Grain Oxygen: 45 seconds Mash Efficiency: 69.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 52.60%
IBUs: 74.3 Original Gravity: 1.056 Days in Fermenter: 14 Real Attenuation: 84.22% Bitterness to Original Gravity: 1.33
SRM: 4.3 Final Gravity: 1.012 Cold Crash: No Apparent Attenuation: 78.57% Bitterness to Final Gravity: 6.19
Boil Minutes: 60 ABV: 5.80% Mash pH: N/A Total Grams Hops Used: 289 Dry Hops in Keg: Yes
Starter: No Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 81.75% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 67 Hop Aroma Detectability: 4.75 Head Retention: 3.25 Minerality: 2.75 Pleasing Mouthfeel: 3.5
Excitement Level: 4.5 Pleasing Hop Aroma: 4.75 Alcohol Detectability: 2 Dryness: 2 Harsh Bitterness: 2
Drinkability: 4.25 Hop Flavor Detectability: 4 Maltiness: 2.75 Sweetness: 3.75 Pleasing Bitterness: 4
Clarity: 3.75 Pleasing Hop Flavor: 4 Tartness: 0 Mouthfeel Thickness: 3 Off Flavors: No
Beer Stability: 3.25 Head Size: 3 Sourness: 0 Mouthfeel Softness: 3.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4.25 Spicy/Peppery: 0 Tropical Fruit: 4 Orange: 0 Pear: 0 Grapefruit: 1.5 Bubblegum: 0 Coriander: 0
Citrus: 2.5 Tobacco/Earthy: 0 Pine: 3.75 Cherry: 0 Cocoa: 0 Resin: 2 Vanilla: 0 Brett Funk: 0
Stone Fruit: 4.25 Woody/Cedar: 0 Grassy: 1 Melon: 2.75 Banana: 0 Dank: 4 Tea: 0 Brett Fruitiness: 0
Floral: 2.5 Herbal: 2 Berry: 4.25 Apple: 2 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 241.7 Total Hardness: 342
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.5 Total Bicarbonate: 1 Total Alkalinity: 1
Epsom Salt (gram/gallon): 0.7 Total Calcium: 106.6 Total Cations: 6.8 Total RA: -86
Sea Salt (gram/gallon): 0 Total Magnesium: 18.2 Total Anions: 6.8 S04:Cl Ratio: 3.8

Mash Profile:

Mashed at 148 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 6 Yeast 1 Generation: 3 Yeast 1 Slurry Days Old: 21
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: 4 Dry Hop Dose #2 Days: 0

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.86 Linalool: 0.67 Humulene: 19.24
Alpha Acids: 12.77 Caryophyllene: 7.43 Geraniol: N/A
Myrcene: 23.06 Farnesene: 0.34 Other: N/A

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.62 Linalool: 0.65 Humulene: 17.18
Alpha Acids: 12.91 Caryophyllene: 7.06 Geraniol: N/A
Myrcene: 6.99 Farnesene: 0.29 Other: N/A

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: 5.071 Linalool: 0.685 Humulene: 21.101
Alpha Acids: 12.632 Caryophyllene: 7.756 Geraniol: N/A
Myrcene: 37.547 Farnesene: 0.383 Other: N/A

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