Spelt Rye Pale Ale Data and Results

 Notes:

Descriptors: candied orange, light pineapple, tangerine

 

Recipe Specifics:

Type: All Grain Oxygen: 45 seconds Mash Efficiency: 69.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 72.73%
IBUs: 31.7 Original Gravity: 1.048 Days in Fermenter: 17 Real Attenuation: 77.73% Bitterness to Original Gravity: 0.66
SRM: 4 Final Gravity: 1.014 Cold Crash: No Apparent Attenuation: 70.83% Bitterness to Final Gravity: 2.26
Boil Minutes: 60 ABV: 4.50% Mash pH: 5.1 Total Grams Hops Used: 154 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 6.25 Final Beer pH: 4.25 Hop Stand as % of Boil: 83.33% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 64 Hop Aroma Detectability: 3.75 Head Retention: 3.5 Minerality: 2.5 Pleasing Mouthfeel: 4
Excitement Level: 3.75 Pleasing Hop Aroma: 3.75 Alcohol Detectability: 1 Dryness: 1 Harsh Bitterness: 0
Drinkability: 4 Hop Flavor Detectability: 2.75 Maltiness: 1 Sweetness: 2 Pleasing Bitterness: 3.5
Clarity: 2.5 Pleasing Hop Flavor: 2.75 Tartness: 0 Mouthfeel Thickness: 4 Off Flavors: No
Beer Stability: 4 Head Size: 3.5 Sourness: 0 Mouthfeel Softness: 3.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2.75 Spicy/Peppery: 3.25 Tropical Fruit: 2 Orange: 4 Pear: 0 Grapefruit: 0 Bubblegum: 0 Coriander: 0
Citrus: 3 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 0 Melon: 2 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 0
Floral: 2 Herbal: 0 Berry: 2 Apple: 0 Pineapple: 3.5 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 124.9 Total Hardness: 200
Gypsum (gram/gallon): 0.84 Calcium Chloride (gram/gallon): 0.38 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 79.9 Total Cations: 4.3 Total RA: -44
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 4.3 S04:Cl Ratio: 2.4

Mash Profile:

Mashed at 160 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 2.5 Yeast 1 Generation: 7 Yeast 1 Slurry Days Old: 120
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: 63 Stage 2 Fermentation Temperature: 66 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 76 Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 3 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: N/A Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

Total Hop Oil/Acid Composition in Boil:

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

Total Hop Oil/Acid Composition at Flameout:

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

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 4.1 Linalool: 0.6 Humulene: 9.8
Alpha Acids: 14.7 Caryophyllene: 5.4 Geraniol: 0.5
Myrcene: 62.1 Farnesene: 0.2 Other: 20.4

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