Vienna Mini IPA Data and Results

 Notes:

Descriptors: citrus, orange, lemon, bready biscuit

Light in color. Smells a little dank from the columbus but mostly citrus/orange. At first pour it has more of a lemon citrus smell. Middle of the mouth is bitter, I’d say too bitter for this type of beer. It’s also really light bodied, maybe mash a bit higher and drop the IBUs a tad. Overall it’s not a bad beer, the bitterness detracts a bit from it.

 

Recipe Specifics:

Type: All Grain Oxygen: shook Mash Efficiency: 69.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 57.85%
IBUs: 49.5 Original Gravity: 1.044 Days in Fermenter: 14 Real Attenuation: 82.93% Bitterness to Original Gravity: 1.13
SRM: 4.6 Final Gravity: 1.01 Cold Crash: Yes Apparent Attenuation: 77.27% Bitterness to Final Gravity: 4.95
Boil Minutes: 60 ABV: 4.50% Mash pH: N/A Total Grams Hops Used: 223 Dry Hops in Keg: Yes
Starter: No Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 89.36% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 48 Hop Aroma Detectability: 3.25 Head Retention: 3 Minerality: 1.5 Pleasing Mouthfeel: 1.75
Excitement Level: 3.75 Pleasing Hop Aroma: 3 Alcohol Detectability: 1.5 Dryness: 2.75 Harsh Bitterness: 4
Drinkability: 3.25 Hop Flavor Detectability: 2.75 Maltiness: 3 Sweetness: 1.5 Pleasing Bitterness: 2.25
Clarity: 3 Pleasing Hop Flavor: 3.75 Tartness: 0 Mouthfeel Thickness: 1.5 Off Flavors: No
Beer Stability: 3 Head Size: 2.75 Sourness: 0 Mouthfeel Softness: 2.25

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2.5 Spicy/Peppery: 1 Tropical Fruit: 2 Orange: 0 Pear: 0 Grapefruit: 3.25 Bubblegum: 0 Coriander: 0
Citrus: 3 Tobacco/Earthy: 0 Pine: 2.75 Cherry: 0 Cocoa: 0 Resin: 3 Vanilla: 0 Brett Funk: 0
Stone Fruit: 1 Woody/Cedar: 2 Grassy: 1 Melon: 0 Banana: 0 Dank: 3 Tea: 0 Brett Fruitiness: 0
Floral: 1 Herbal: 2.5 Berry: 0 Apple: 0 Pineapple: 0 Onion/Garlic: 1.5 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 169.6 Total Hardness: 245
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.38 Total Bicarbonate: 1 Total Alkalinity: 1
Epsom Salt (gram/gallon): 0 Total Calcium: 98 Total Cations: 4.9 Total RA: -69
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 4.9 S04:Cl Ratio: 3.5

Mash Profile:

Mashed at 148 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 4 Yeast 1 Generation: 2 Yeast 1 Slurry Days Old: 7
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: 62 Stage 2 Fermentation Temperature: 65 Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes

Dry Hopping:

Dry Hop Temperature: 65 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 7 Dry Hop Dose #2 Days: 1

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 5.14 Linalool: 0.58 Humulene: 14.99
Alpha Acids: 12.61 Caryophyllene: 7.43 Geraniol: 0.36
Myrcene: 29.33 Farnesene: 2.06 Other: 21.39

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 5.1 Linalool: 0.57 Humulene: 14.72
Alpha Acids: 12.77 Caryophyllene: 7.41 Geraniol: 0.35
Myrcene: 7.71 Farnesene: 1.94 Other: 21.61

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: 4.877 Linalool: 0.577 Humulene: 14.786
Alpha Acids: 13.151 Caryophyllene: 7.689 Geraniol: 0.408
Myrcene: 44.995 Farnesene: 1.312 Other: 22.292

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