Hoppopotomus
Cedar Hollow Brewing
OK, so I'm brewing another Indian Wheat (wheat IPA or whatever you want to call it), which has become one of my favorites. I started with a Gumballhead clone recipe with all Amarillo hops and have since brewed this style numerous times with multiple different types of hop combinations. I am brewing a 5 gallon partial mash/extract batch this weekend and was able to find 3 oz. of whole leaf Amarillo. I couldn't find Citra, which I love for this style, so my HBS guy said that I should try the Sorachi Ace. He said that it has a lot of lemony notes and is in very limited supply. but would work well for a nice summer, hoppy wheat beer. I bought the last 2 oz. of it to use thinking that it would pair nicely for this style.
I have since read that Sorachi Ace has very strong lemon qualities, but it also produces an almost creamy, buttery element to beer. It has been described by some as a "greasy" quality that it brings to the beer. Some have warned that it is much better to use as a bittering hops as opposed to a flovoring/aromatic hops, which only intensifies the creamy, buttery qualities. It is fairly high in alpha acid content at 10.9% AA and I have 2 oz. My whole leaf Amarillo is 10.3% AA and I have 3 oz.
Does anyone have experience with Sorachi Ace and could you guys help me out with a hop schedule. Since it is a wheat beer and I don't want it to be astronomical in IBUs and since the two styles have very similar AA %'s, I plan on using 1/2 oz. at 60 min, 1/2 oz at 30 min, 1/2 oz. at 10 min, 1 oz. at 5 min., 1 oz. at flame out, then 1 1/2 oz for Dry Hopping. Based on these AA %'s, I'll be around 50 IBU's + or -, which is where I like to be. My biggest questions:
Should I reserve the Sorachi Ace for the longer boil times for bittering?
Would Sorachi be suitable for Dry Hopping with 1/2 oz. along with 1 oz of Amarillo?
Any help with this hop schedule in a wheat beer would be great! Thanks in advance guys.
I have since read that Sorachi Ace has very strong lemon qualities, but it also produces an almost creamy, buttery element to beer. It has been described by some as a "greasy" quality that it brings to the beer. Some have warned that it is much better to use as a bittering hops as opposed to a flovoring/aromatic hops, which only intensifies the creamy, buttery qualities. It is fairly high in alpha acid content at 10.9% AA and I have 2 oz. My whole leaf Amarillo is 10.3% AA and I have 3 oz.
Does anyone have experience with Sorachi Ace and could you guys help me out with a hop schedule. Since it is a wheat beer and I don't want it to be astronomical in IBUs and since the two styles have very similar AA %'s, I plan on using 1/2 oz. at 60 min, 1/2 oz at 30 min, 1/2 oz. at 10 min, 1 oz. at 5 min., 1 oz. at flame out, then 1 1/2 oz for Dry Hopping. Based on these AA %'s, I'll be around 50 IBU's + or -, which is where I like to be. My biggest questions:
Should I reserve the Sorachi Ace for the longer boil times for bittering?
Would Sorachi be suitable for Dry Hopping with 1/2 oz. along with 1 oz of Amarillo?
Any help with this hop schedule in a wheat beer would be great! Thanks in advance guys.