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