Notes:

Descriptors: lifesavers, citrus,earthy, stone ground mustard, pine, plum

Fairly cloudy still after a month in the keg. At first pour there is about an inch of head with pretty tight bubbles, then starts to fade after a couple minutes to a very fine thin spotted layer. Smell is outstanding, it’s a weird citrus/mustard thing with a touch of earthiness/pine. Mouthfeel is good, Medium-low thickness and delicate/soft. Bitterness is about right where I like it for a sasion. Faintly tart and very flavorful. Great beer.

 

Recipe Specifics:

Type: All Grain	Oxygen: 40 seconds	Mash Efficiency: 80.00%	Target Carbonation: 2.5	Dry Hop as % of Total Hop Build: 72.97%
IBUs: 34	Original Gravity: 1.044	Days in Fermenter: 24	Real Attenuation: 94.10%	Bitterness to Original Gravity: 0.77
SRM: 3	Final Gravity: 1.004	Cold Crash: No	Apparent Attenuation: 90.91%	Bitterness to Final Gravity: 8.5
Boil Minutes: 60	ABV: 5.20%	Mash pH: N/A	Total Grams Hops Used: 148	Dry Hops in Keg: Yes
Starter: Yes	Batch Size: 6	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: 63	Hop Aroma Detectability: 4	Head Retention: 2.25	Minerality: 1.5	Pleasing Mouthfeel: 2.75
Excitement Level: 4.25	Pleasing Hop Aroma: 4	Alcohol Detectability: 1.5	Dryness: 4.5	Harsh Bitterness: 1.5
Drinkability: 4	Hop Flavor Detectability: 3.25	Maltiness: 2	Sweetness: 2.5	Pleasing Bitterness: 4
Clarity: 3.5	Pleasing Hop Flavor: 3.75	Tartness: 2	Mouthfeel Thickness: 2.75	Off Flavors: No
Beer Stability: 4	Head Size: 2.25	Sourness: 0	Mouthfeel Softness: 3.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2.75	Spicy/Peppery: 0	Tropical Fruit: 2	Orange: 0	Pear: 0	Grapefruit: 2	Bubblegum: 0	Coriander: 0
Citrus: 4	Tobacco/Earthy: 0	Pine: 3.5	Cherry: 0	Cocoa: 0	Resin: 0	Vanilla: 0	Brett Funk: 3
Stone Fruit: 2	Woody/Cedar: 2.25	Grassy: 2	Melon: 0	Banana: 0	Dank: 4	Tea: 0	Brett Fruitiness: 0
Floral: 3.5	Herbal: 1.5	Berry: 0	Apple: 0	Pineapple: 0	Onion/Garlic: 0	Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes	Baking Soda (gram/gallon): 0	Total Sulfate: 73.7	Total Hardness: 347
Gypsum (gram/gallon): 0.5	Calcium Chloride (gram/gallon): 1.5	Total Bicarbonate: 1	Total Alkalinity: 1
Epsom Salt (gram/gallon): 0	Total Calcium: 138.6	Total Cations: 6.9	Total RA: -98
Sea Salt (gram/gallon): 0	Total Magnesium: 0	Total Anions: 6.9	S04:Cl Ratio: 0.4

Mash Profile:

Mashed at 157 for 60 Minutes

Fermentation:

Yeast 1: Tired Hands Saison	Ounces of Yeast 1 Slurry: 4.5	Yeast 1 Generation: 3	Yeast 1 Slurry Days Old: 38
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: 78	Stage 2 Fermentation Temperature: N/A	Stage 3 Fermentation Temperature: N/A	Ambient Temperature: Yes

Dry Hopping:

Dry Hop Temperature: 67	Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 7	Dry Hop Dose #2 Days: N/A

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 5.45	Linalool: 0.68	Humulene: 23.31
Alpha Acids: 12.88	Caryophyllene: 8.62	Geraniol: N/A
Myrcene: 26.93	Farnesene: 0.44	Other: 12.67

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 6.13	Linalool: 0.65	Humulene: 26.54
Alpha Acids: 13.37	Caryophyllene: 9.43	Geraniol: N/A
Myrcene: 3.43	Farnesene: 0.56	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: 5.18	Linalool: 0.689	Humulene: 22.028
Alpha Acids: 12.685	Caryophyllene: 8.304	Geraniol: N/A
Myrcene: 36.288	Farnesene: 0.399	Other: N/A