Notes:

Descriptors: peaches, lemon, pine, tropical,

Has a pronounced pine/berry tropical smell almost darker berries, maybe blackberry. I think the keg hops do work slowly in the fridge, maybe it’s not necessary to keep them at room temp for a few days if you can be patient to get that aroma from the second dose. At first taste I was worried about oxidation, that’s not the case. Good lesson, stop worrying about your beer right away, give it some time. Great beer, if I didn’t like experimenting so much, I’d brew this more often.

 

Recipe Specifics:

Type: All Grain	Oxygen: shook	Mash Efficiency: 69.00%	Target Carbonation: 2.5	Dry Hop as % of Total Hop Build: 52.19%
IBUs: 71.7	Original Gravity: 1.056	Days in Fermenter: 11	Real Attenuation: 90.07%	Bitterness to Original Gravity: 1.28
SRM: 4.3	Final Gravity: 1.008	Cold Crash: Yes	Apparent Attenuation: 85.71%	Bitterness to Final Gravity: 8.96
Boil Minutes: 60	ABV: 6.30%	Mash pH: N/A	Total Grams Hops Used: 297	Dry Hops in Keg: Yes
Starter: No	Batch Size: 5	Final Beer pH:	Hop Stand as % of Boil: 78.87%	Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 67	Hop Aroma Detectability: 4.75	Head Retention: 3.5	Minerality: 2.75	Pleasing Mouthfeel: 3
Excitement Level: 4.5	Pleasing Hop Aroma: 4.75	Alcohol Detectability: 2.25	Dryness: 3.5	Harsh Bitterness: 2
Drinkability: 4.5	Hop Flavor Detectability: 4.25	Maltiness: 2.5	Sweetness: 3.75	Pleasing Bitterness: 4
Clarity: 3.75	Pleasing Hop Flavor: 4.5	Tartness:	Mouthfeel Thickness: 3	Off Flavors: No
Beer Stability: 2.75	Head Size: 3	Sourness: 0	Mouthfeel Softness: 3

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4.5	Spicy/Peppery: 0	Tropical Fruit: 4.5	Orange: 0	Pear: 0	Grapefruit: 0	Bubblegum: 0	Coriander: 0
Citrus: 2.5	Tobacco/Earthy: 0	Pine: 4	Cherry: 0	Cocoa: 0	Resin: 0	Vanilla: 0	Brett Funk: 0
Stone Fruit: 4	Woody/Cedar: 0	Grassy: 1	Melon: 2	Banana: 0	Dank: 0	Tea: 0	Brett Fruitiness: 0
Floral: 3	Herbal: 1	Berry: 4.5	Apple: 0	Pineapple: 0	Onion/Garlic: 0	Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes	Baking Soda (gram/gallon): 0	Total Sulfate: 242.7	Total Hardness: 323
Gypsum (gram/gallon): 1.15	Calcium Chloride (gram/gallon): 0.38	Total Bicarbonate: 16	Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.7	Total Calcium: 99	Total Cations: 6.8	Total RA: -68
Sea Salt (gram/gallon): 0	Total Magnesium: 18.2	Total Anions: 6.8	S04:Cl Ratio: 4.6

Mash Profile:

Mashed at 148 for 60 Minutes

Fermentation:

Yeast 1: WLP002	Ounces of Yeast 1 Slurry: 4	Yeast 1 Generation: 3	Yeast 1 Slurry Days Old: 1
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: 61	Stage 2 Fermentation Temperature: 66	Stage 3 Fermentation Temperature: 68	Ambient Temperature: Yes

Dry Hopping:

Dry Hop Temperature: 68	Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 6	Dry Hop Dose #2 Days: 2

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.24	Linalool: 0.71	Humulene: 13.28
Alpha Acids: 12.3	Caryophyllene: 7.08	Geraniol: 0.62
Myrcene: 27.14	Farnesene: 0.19	Other: 19.95

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.11	Linalool: 0.71	Humulene: 11.22
Alpha Acids: 11.83	Caryophyllene: 6.12	Geraniol: 0.66
Myrcene: 8.78	Farnesene: 0.17	Other: 18.87

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: 4.361	Linalool: 0.703	Humulene: 15.165
Alpha Acids: 12.723	Caryophyllene: 7.951	Geraniol: 0.578
Myrcene: 46.293	Farnesene: 0.206	Other: 20.938