Notes:

Descriptors: orange, pine, dank, dark grape

Somewhat dank, dark grape aroma with a citrus piney bend. Great immediate smell out of the glass. Head retention is good, small tightly packed bubbles. Clear straw color. Beer cleared up nicely after it sat a bit in the keg. I get a lot of that amarillo orange citrus zest in the flavor (there’s no Amarillo in this). Curious what more Mosaic at flameout would have done. Light to medium body slightly silky. Easy bitterness that doesn’t linger. As it warms I get a little of the Simcoe piney thing, never sure how to describe Simcoe. Mosaic is a really complex hop, I get a lot of different aromas from it.

 

Recipe Specifics:

Type: All Grain	Oxygen: 60 seconds	Mash Efficiency: 76.00%	Target Carbonation: 2.5	Dry Hop as % of Total Hop Build: 41.42%
IBUs: 84.2	Original Gravity: 1.055	Days in Fermenter: 22	Real Attenuation: 89.84%	Bitterness to Original Gravity: 1.53
SRM: 3.8	Final Gravity: 1.008	Cold Crash: No	Apparent Attenuation: 85.45%	Bitterness to Final Gravity: 10.53
Boil Minutes: 60	ABV: 6.20%	Mash pH: N/A	Total Grams Hops Used: 338	Dry Hops in Keg: Yes
Starter: Yes	Batch Size: 5	Final Beer pH:	Hop Stand as % of Boil: 84.85%	Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 66	Hop Aroma Detectability: 4	Head Retention: 3.5	Minerality: 2.5	Pleasing Mouthfeel: 3.75
Excitement Level: 4	Pleasing Hop Aroma: 3.75	Alcohol Detectability: 2.5	Dryness: 3	Harsh Bitterness: 1
Drinkability: 4	Hop Flavor Detectability: 4	Maltiness: 2	Sweetness: 2.75	Pleasing Bitterness: 4
Clarity: 4	Pleasing Hop Flavor: 3.75	Tartness: 0	Mouthfeel Thickness: 3.5	Off Flavors: No
Beer Stability: 3.75	Head Size: 3	Sourness: 0	Mouthfeel Softness: 3.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 3	Spicy/Peppery: 0	Tropical Fruit: 3	Orange: 0	Pear: 0	Grapefruit: 0	Bubblegum: 0	Coriander: 0
Citrus: 3.5	Tobacco/Earthy: 0	Pine: 3.5	Cherry: 0	Cocoa: 0	Resin: 0	Vanilla: 0	Brett Funk: 0
Stone Fruit: 2	Woody/Cedar: 0	Grassy: 0	Melon: 0	Banana: 0	Dank: 3.75	Tea: 0	Brett Fruitiness: 0
Floral: 2.75	Herbal: 2.5	Berry: 3.5	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: 380
Gypsum (gram/gallon): 1.15	Calcium Chloride (gram/gallon): 0.7	Total Bicarbonate: 16	Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.7	Total Calcium: 122	Total Cations: 7.9	Total RA: -85
Sea Salt (gram/gallon): 0	Total Magnesium: 18.2	Total Anions: 7.9	S04:Cl Ratio: 2.6

Mash Profile:

Mashed at 147 for 60 Minutes

Fermentation:

Yeast 1: WLP002	Ounces of Yeast 1 Slurry: 4.5	Yeast 1 Generation: 3	Yeast 1 Slurry Days Old: 35
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: 68	Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 68	Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 5	Dry Hop Dose #2 Days: 0

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.77	Linalool: 0.63	Humulene: 13.83
Alpha Acids: 11.72	Caryophyllene: 5.94	Geraniol: 0.45
Myrcene: 25.52	Farnesene: 2.1	Other: 20.7

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 5.5	Linalool: 0.63	Humulene: 15.67
Alpha Acids: 11.1	Caryophyllene: 6.63	Geraniol: 0.33
Myrcene: 7.71	Farnesene: 3.48	Other: 19.22

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: 3.74	Linalool: 0.638	Humulene: 11.218
Alpha Acids: 12.6	Caryophyllene: 4.958	Geraniol: 0.612
Myrcene: 50.704	Farnesene: 0.138	Other: 22.784