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