Spelt Oats Rye Saison Data and Results

 Notes:

Descriptors: plum, red apple, sour grape, fruity funk

Very complex beer. Aroma is plum, red apple, sour grape. Explodes the taste buds at first sip, it lightly tart. A little alcohol in the finish. Pretty sure there is some Brett in this yeast strain, I get a little of that fruit/funkiness in the aroma and taste, which is great! Tried a bottle that I filled out of the keg 4 months prior, man, it’s still great. I don’t taste a hint of oxidation or off flavors from sitting for a few months bottled from the keg. Still that insane taste of sour plums with a slight bit of funk. I really dig this beer.

 

Recipe Specifics:

Type: All Grain Oxygen: 45 seconds Mash Efficiency: 75.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 73.68%
IBUs: 34.2 Original Gravity: 1.052 Days in Fermenter: 16 Real Attenuation: 92.25% Bitterness to Original Gravity: 0.66
SRM: 4 Final Gravity: 1.006 Cold Crash: No Apparent Attenuation: 88.46% Bitterness to Final Gravity: 5.7
Boil Minutes: 60 ABV: 6.00% Mash pH: N/A Total Grams Hops Used: 152 Dry Hops in Keg: Yes
Starter: No Batch Size: 5 Final Beer pH: 3.57 Hop Stand as % of Boil: 0.00% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 68 Hop Aroma Detectability: 4 Head Retention: 1.75 Minerality: 1.5 Pleasing Mouthfeel: 3.5
Excitement Level: 4.5 Pleasing Hop Aroma: 4.5 Alcohol Detectability: 2.25 Dryness: 3.5 Harsh Bitterness: 1
Drinkability: 4 Hop Flavor Detectability: 4 Maltiness: 2.5 Sweetness: 3 Pleasing Bitterness: 4
Clarity: 3.5 Pleasing Hop Flavor: 4.25 Tartness: 2 Mouthfeel Thickness: 2.5 Off Flavors: No
Beer Stability: 4.5 Head Size: 2.75 Sourness: 1.5 Mouthfeel Softness: 2.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2.5 Spicy/Peppery: 0 Tropical Fruit: 0 Orange: 0 Pear: 0 Grapefruit: 2 Bubblegum: 0 Coriander: 0
Citrus: 1 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 2.5
Stone Fruit: 3.75 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 2.25
Floral: 2 Herbal: 1.75 Berry: 1.5 Apple: 3.5 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 154 for 60 Minutes

Fermentation:

Yeast 1: Tired Hands Saison Ounces of Yeast 1 Slurry: 5 Yeast 1 Generation: 2 Yeast 1 Slurry Days Old: 1
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: 80 Stage 2 Fermentation Temperature: N/A Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes

Dry Hopping:

Dry Hop Temperature: 70 Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 5 Dry Hop Dose #2 Days: N/A

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: N/A Linalool: N/A Humulene: N/A
Alpha Acids: 13.53 Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.15 Linalool: 0.69 Humulene: 9.09
Alpha Acids: 12.9 Caryophyllene: 5.86 Geraniol: 0.25
Myrcene: 6.47 Farnesene: 0.12 Other: 19.31

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: N/A Linalool: N/A Humulene: N/A
Alpha Acids: 13.75 Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

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