Hoppy Spelt Oats Rye Saison Results
%
Dry Hop as Percentage of Total Hop Build
%
Keg Hops As Percentage of Dry Hop
%
Hop Stand As Percentage of Boil Additions
Total Hop Oils
| Adjusted Myrcene | Linalool | Caryophyllene | Farnesene | Humulene | Geraniol | Other | Co-Humulone | Beta Acids | Alpha Acids |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | 28.484 | N/A | 13.526 |
Hop Oils in Boil/Whirlpool
| Adjusted Myrcene | Linalool | Caryophyllene | Farnesene | Humulene | Geraniol | Other | Co-Humulone | Beta Acids | Alpha Acids |
| 6.468 | 0.691 | 5.86 | 0.12 | 9.091 | 0.254 | 19.311 | 25.85 | 4.15 | 12.9 |
Hop Oils in Dry Hop
| Adjusted Myrcene | Linalool | Caryophyllene | Farnesene | Humulene | Geraniol | Other | Co-Humulone | Beta Acids | Alpha Acids |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | 29.425 | N/A | 13.75 |
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.
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