West Coast IPA Data and Results


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


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

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