Spelt Oats Rye Saison Data and Results


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


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

Submit a Comment

Your email address will not be published. Required fields are marked *

Check Out My Book!

The New IPA: Scientific Guide to Hop Aroma and Flavor

In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

Available in paperback, ebook, and audiobook on Amazon! Also available in iTunes and the Google Play Book Store!

Connect on Social! 



Subscribe to Blog Posts Below! 

You have Successfully Subscribed!