BeerSmith™ Recipe Cloud

Taste Notes

##The goal of this beer is to learn from the lesser popular hops, without the use from hops such as citra, amarillo, cascade, centennial, mosaic etc. Hops were chosen (based on their oil analysis) if they were high in (one or more) of Geraniol, linalool and 4mmp. Columbus was added as it is on hand and fit target hop profile. Crystal was added for its aromatic qualities. ##What do I expect out of the ingredients? What do I want out of this beer? 1. Malt Clean malt profile which allows hop forward drinkabillity. Munich added for slightly sweet maltiness and complexity. Munich also added to help learn this malt. A bit of C-20 to ensure balance. 2. Hops Each hop (with the exception of Crystal) was chosen for its high geraniol, linalool, 4mmp. In your face, floral spicy up front. Some citrus and fruitiness as well. Newly formed compounds may be a bit more fruity then expected? 3. Yeast Citrus yeast was chosen for its high attentuation and fruity/citrus characteristics. Manufacturer mentions funkiness may be present with this strain. Strain is ok 67-80F. Will ferment on cool side to keep esters from getting out of control. 4. Water Profile High amounts of sulfates to accentuate hops. Calcium targeted high as well, not sure what to expect with high calcium. Magnesium, chloride and sodium left normal. ##What did I get out of this beer? 1. Malt 2. Hops 3. Yeast

Notes

##General Notes The wort pH should be no higher than 5.9 at the beginning and not over 5.6 at the end of the boil. Add acid when water is cold Bru n water. To manipulate pH try checking the 3 boxes to determine where salts are added. Only calcium is needed in mash. Magnesium affects mash ph. Heated 11gal sparge water in HLT then heated Mash water in BP. Gravity sample is pleasant- a bit banana/clove phenols with some bready- tho high amounts of yeast in sample. Wasnt as hoppy as I expected. Reserve judgement. Add more hops to boil? pH on point ##Equipment Changes Mill Gap- .042. First time conditioning malt with 2% water. I liked the results. Changed boil off from 1.6 to 1.5 as there was a bit of extra wort in trub. 1gal trub loss is good. ##Equipment Observations Recalibrated all three vessels sight guages. Confirmed buckets/vessels and fermenters match. Test boil at 100% output = 1.625gal/hr. Use 60% boil power until stable then raise slowly to 75%. Use 76.5 Efficiency. ##Recipe Design Reference Water Profile: Ca:110 ppm, Mg:18 ppm, Na: 17 ppm, SO4: 280 ppm, Cl: 50 ppm NHC Gold 2016 Actual Water Profile: Ca:120 ppm, Mg:15 ppm, Na: 5 ppm, SO4: 280 ppm, Cl: 50 ppm If you boil for 10minutes you get rid of 50% oxygenated compounds like linalool and geraniol. Use in whirlpool. 4mmp, a sulpher compound, is important in making tropical flavor in conjunction with citronellol. Citronellol is created by biotransfermation from geraniol and linalool. Geraniol-rich Hops- Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding -Bravo - Floral, Fruity (Flowery orange) -Chinook - Citrus, Spicy Pine Linalool-rich Hops- Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Pacifica, Willamette -Bravo - Floral, Fruity -Willamette - Floral, Fruity, Herbal Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)- Apollo, Cascade, Centennial, Citra, Chinook, Cluster, Equinox, Mosaic, Simcoe, Summit -Chinook - Citrus, Spicy Pine -Cluster- Earthy, Floral, Fruity Add Crystal in dry hop due to low AA and not sure of oil content. Thirteen Hops-Odor Compounds to Know caryophyllene &rquo; woody citronellol &rquo; citrusy, fruity farnesene &rquo; floral geraniol &rquo; floral, rose, geranium humulene &rquo; woody, piney limonene &rquo; citrusy, orange linalool &rquo; floral, orange myrcene &rquo; green, resinous, piney nerol &rquo; rose, citrusy pinene &rquo; spicy, piney 3-mercaptohexanol &rquo; guava, tropical 3 mercaptoheyl acetate &rquo; muscat, passion fruit 4-mercapto-4-methyl-pentan-2-one &rquo; black currant, tropical Hops by Compound ##Starter 1.4l water 5.4oz DME makes 1.040 at 1.4l starter Dme raises starter .1l. Target pitch rate 367-387 billion. 36 hr starter, crash, decant and pitch. ##Brew Day Notes High krausen was on second day of fermentation. Temperature drifted from 72 (9am) to 78 (7pm) due to disconnecting fridge to brew another batch. Temp was brought back to 72 within a few hours. Mix 2oz Chinook, 2oz Crystal and 1oz Bravo. Add 2oz of blend/11gal, 1oz in each carboy, 3rd day of fermentation (active- gravity was 1.020). Hopefully 5oz dryhop will add more flavor. 3oz is reserved for final dryhop addition. Pressure transfered to serving keg added hop blend 2oz centennial to 1oz glacier. Split evenly between two kegs. Force carbed.