Use "skunked"/"cheesy" hops in the mash and hot side for the fruity precursors, don't use any Whirfloc to keep good proteins.
Mash high and ferment at or below minimum range of yeast to retain residual sweetness.
Add whirlpool hops @ 205 and chill as rapidly as possible (ideal ~5 minutes or less) to under 175-degrees. Continue chilling to 64, ideally in 20-30 minutes.
10 day primary fermentation, 3 day dry hop, 1-2 day cold crash, transfer to serving keg and 1-2 week cold condition/carb.
Ferment in keg to allow closed loop transfer. Flush serving keg by filling with water and pushing out with CO2.
http://beer.suregork.com/?p=2259
"Grassy and green flavors are mainly caused by aldehydes, such as hexanal and hexenal.
Citrus flavors are mainly caused by esters (such as ethyl 4-methyl-pentanoate), nerol and linalool
Floral and fruity flavors are mainly caused by linalool, geraniol, β-ionone, citronellol, 4-mercapto-4-methylpentan-2-one (4MMP), and 3-mercaptohexan-1-ol (3MH), as well as other ketones, epoxides and esters.
Herbal and resinous flavors are mainly caused by myrcene, other monoterpenes, and oxidized sesquiterpenes (e.g. α-caryophyllene)
Hops varieties that have a high myrcene content are Citra, Simcoe, Newport, Amarillo and Columbus, while hop varieties with low myrcene content are Tettang, Vanguard, Saaz, Ultra and Palisade (see Table 2; USA Hops, 2011).
...some hop varieties lending to high linalool concentrations include Nugget, Citra, Simcoe and Summit."
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Last Updated: 2018-02-10 20:01 UTC
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NEW Water Requirements:
Hopped and Popped
Equipment Profile Used
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Water Requirements:
Hopped and Popped
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Recipe Cost
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
$
Yeast
$
Other
$
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$0.00
Cost Per Pint
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