Vermont Citra Simcoe Mosaic Data and Results


Descriptors: bright, life savers, orange, tropical, dank


Recipe Specifics:

Type: All Grain Oxygen: 60 seconds Mash Efficiency: 69.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 49.78%
IBUs: 89.6 Original Gravity: 1.054 Days in Fermenter: 13 Real Attenuation: 85.05% Bitterness to Original Gravity: 1.66
SRM: 3.4 Final Gravity: 1.011 Cold Crash: No Apparent Attenuation: 79.63% Bitterness to Final Gravity: 8.15
Boil Minutes: 60 ABV: 5.60% Mash pH: 5.39 Total Grams Hops Used: 225 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 6.25 Final Beer pH: 4.38 Hop Stand as % of Boil: 86.73% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 67 Hop Aroma Detectability: 4.5 Head Retention: 3 Minerality: 3 Pleasing Mouthfeel: 4
Excitement Level: 4.25 Pleasing Hop Aroma: 4.5 Alcohol Detectability: 2.5 Dryness: 2.5 Harsh Bitterness: 0
Drinkability: 4.5 Hop Flavor Detectability: 3.75 Maltiness: 1.5 Sweetness: 2.5 Pleasing Bitterness: 3.5
Clarity: 2.75 Pleasing Hop Flavor: 4 Tartness: 0 Mouthfeel Thickness: 4 Off Flavors: No
Beer Stability: 4 Head Size: 3 Sourness: 0 Mouthfeel Softness: 4

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4 Spicy/Peppery: 0 Tropical Fruit: 4 Orange: 4.25 Pear: 0 Grapefruit: 2 Bubblegum: 0 Coriander: 0
Citrus: 3.75 Tobacco/Earthy: 0 Pine: 2 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 2 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 3.5 Tea: 0 Brett Fruitiness: 0
Floral: 0 Herbal: 1 Berry: 3 Apple: 0 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 126.3 Total Hardness: 205
Gypsum (gram/gallon): 0.85 Calcium Chloride (gram/gallon): 0.4 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 82 Total Cations: 4.4 Total RA: -45
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 4.4 S04:Cl Ratio: 2.3

Mash Profile:

Mashed at 154 for 60 Minutes


Yeast 1: GY054-Vermont IPA Ounces of Yeast 1 Slurry: 1 Yeast 1 Generation: 1 Yeast 1 Slurry Days Old: 38
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: 67 Stage 2 Fermentation Temperature: 68 Stage 3 Fermentation Temperature: 74 Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 76 Dry Hop Dose Left in Keg: 1
Dry Hop Dose #1 Days: 1 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: 3.8 Linalool: 0.7 Humulene: 11.9
Alpha Acids: 13.5 Caryophyllene: 6 Geraniol: 0.5
Myrcene: 60.2 Farnesene: 0.2 Other: 19.7

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 3.8 Linalool: 0.7 Humulene: 11.4
Alpha Acids: 13.6 Caryophyllene: 6 Geraniol: 0.5
Myrcene: 13.6 Farnesene: 0.2 Other: 19.1

1 Comment

  1. Leon

    Hi Scott,

    When you dry hop in the keg “until kicked” how long do your kegs normally last (assuming 19L)? Just wondering if you get any earthiness / grassiness on the palate by leaving hops in the keg, particularly with Galaxy?



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