Vermont Citra Simcoe Mosaic Data and Results
Notes:
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
Fermentation:
| 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 |
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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?
Cheers
Leon