Wookie Jack #2 Data and Results

 Notes:

Descriptors: mocha orange, faint tropical, coffee, spicy

Mocha light brown head, very compact bubbles. Head sticks around, with good lacing. Slight coffee smell in the nose, with a orange like citrus smell coming from the hops. The tropicalness of the citra is hidden in there, but faint, could use a little more of it or maybe less of the amarillo. The mouth feel is great, thick and somewhat creamy. Too strong of an alcohol burn in the aftertaste.

 

Recipe Specifics:

Type: All Grain Oxygen: 60 seconds Mash Efficiency: 66.00% Target Carbonation: 2.65 Dry Hop as % of Total Hop Build: 41.96%
IBUs: 95.1 Original Gravity: 1.075 Days in Fermenter: 13 Real Attenuation: #VALUE! Bitterness to Original Gravity: 1.27
SRM: 41.1 Final Gravity: N/A Cold Crash: No Apparent Attenuation: #VALUE! Bitterness to Final Gravity: #VALUE!
Boil Minutes: 60 ABV: N/A Mash pH: N/A Total Grams Hops Used: 286 Dry Hops in Keg: Yes
Starter: No Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 54.22% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 43 Hop Aroma Detectability: 2.75 Head Retention: 3.75 Minerality: 1 Pleasing Mouthfeel: 3.25
Excitement Level: 3 Pleasing Hop Aroma: 2.75 Alcohol Detectability: 3.75 Dryness: 1 Harsh Bitterness: 2.5
Drinkability: 3 Hop Flavor Detectability: 2.5 Maltiness: 3.25 Sweetness: 3.25 Pleasing Bitterness: 2.75
Clarity: 0 Pleasing Hop Flavor: 2.75 Tartness: 0 Mouthfeel Thickness: 3 Off Flavors: No
Beer Stability: 3.25 Head Size: 3 Sourness: 0 Mouthfeel Softness: 3.25

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 2.25 Spicy/Peppery: 2.5 Tropical Fruit: 2.75 Orange: 0 Pear: 0 Grapefruit: 0 Bubblegum: 0 Coriander: 0
Citrus: 3 Tobacco/Earthy: 0 Pine: 0 Cherry: 0 Cocoa: 1.5 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 0 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 0
Floral: 2.25 Herbal: 2.75 Berry: 0 Apple: 0 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 206.6 Total Hardness: 285
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.38 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.35 Total Calcium: 99 Total Cations: 6 Total RA: -63
Sea Salt (gram/gallon): 0 Total Magnesium: 9.1 Total Anions: 6 S04:Cl Ratio: 3.9

Mash Profile:

Mashed at 147 for 60 Minutes

Fermentation:

Yeast 1: WLP002 Ounces of Yeast 1 Slurry: 5 Yeast 1 Generation: 4 Yeast 1 Slurry Days Old: 3
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: 66 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 66 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 3 Dry Hop Dose #2 Days: 0

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.88 Linalool: 0.69 Humulene: 14.08
Alpha Acids: 10 Caryophyllene: 6.16 Geraniol: 0.19
Myrcene: 26.06 Farnesene: 2.85 Other: 16.56

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 4.62 Linalool: 0.67 Humulene: 15.07
Alpha Acids: 9.46 Caryophyllene: 6.39 Geraniol: 0.19
Myrcene: 7.49 Farnesene: 2.71 Other: 16.52

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: 5.25 Linalool: 0.71 Humulene: 12.175
Alpha Acids: 10.75 Caryophyllene: 5.85 Geraniol: 0.2
Myrcene: 51.74 Farnesene: 3.05 Other: 16.61

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