HighPressure
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Ingredients 11 lbs. (5 kg) Pilsner malt
1 lb. (0.45 kg) corn sugar (probably sub this for honey)
6 AAU Sorachi Ace hops (60 min.)
(0.5 oz./14 g of 12% alpha acids)
6 AAU Sorachi Ace hops (30 min.)
(0.5 oz./14 g of 12% alpha acids)
5 oz. (140 g) Sorachi Ace (0 min.)
2 oz. (57 g) Sorachi Ace (dry hop)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Trappist Ale)
Step by Step Mash in at 122 °F (50 °C), hold 10 minutes. Raise mash temperature to 146 °F (63 °C) and hold 60 minutes. Raise mash temperature to 152 °F (67 °C) and hold 15 minutes, then mash off at 168 °F (75 °C). To 5 gallons (19 L) of wort at 13.5 °P (1.054), add corn sugar. Boil ends at 60 minutes. Add hops at times indicated in ingredient list. Turn off heat and add 5 oz. (142 g) Sorachi Ace to the wort. After two minutes, begin cooling to 64 °F (18 °C), aerate well, and pitch yeast. Ferment at 71 °F (22 °C). After fermentation ends and yeast settles, dry hop with Sorachi Ace for 5–7 days.
I have some wyeast 3711 fermenting on a cottage saison right now. Was thinking of re-pitching with a portion of the slurry from that. Do you reckon that would do the trick?
Hey yall,
I have a pound of sorachi ace coming the mail and don't have much experience with them. They are from 2018. I found this clone recipe from a magazine online, with about six other brooklyn beer clones. I know that this beer seems to be the one that got sorachi ace back into the mainstream or at least out of obscurity. I've never drank it and I live in Canada. I've heard that you can overdo with sorachi, the 5 oz at flameout seems like a lot. I'm going to brew a couple lagers, bittered and lightly hopped with sorachi, at least that is my plan. But I kind of want to do a big boy as well.
What do you think of this recipe? Should I use less hops at flameout? Or should I just go for a classic single hop IPA to figure out what they are all about?
1 lb. (0.45 kg) corn sugar (probably sub this for honey)
6 AAU Sorachi Ace hops (60 min.)
(0.5 oz./14 g of 12% alpha acids)
6 AAU Sorachi Ace hops (30 min.)
(0.5 oz./14 g of 12% alpha acids)
5 oz. (140 g) Sorachi Ace (0 min.)
2 oz. (57 g) Sorachi Ace (dry hop)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Trappist Ale)
Step by Step Mash in at 122 °F (50 °C), hold 10 minutes. Raise mash temperature to 146 °F (63 °C) and hold 60 minutes. Raise mash temperature to 152 °F (67 °C) and hold 15 minutes, then mash off at 168 °F (75 °C). To 5 gallons (19 L) of wort at 13.5 °P (1.054), add corn sugar. Boil ends at 60 minutes. Add hops at times indicated in ingredient list. Turn off heat and add 5 oz. (142 g) Sorachi Ace to the wort. After two minutes, begin cooling to 64 °F (18 °C), aerate well, and pitch yeast. Ferment at 71 °F (22 °C). After fermentation ends and yeast settles, dry hop with Sorachi Ace for 5–7 days.
I have some wyeast 3711 fermenting on a cottage saison right now. Was thinking of re-pitching with a portion of the slurry from that. Do you reckon that would do the trick?
Hey yall,
I have a pound of sorachi ace coming the mail and don't have much experience with them. They are from 2018. I found this clone recipe from a magazine online, with about six other brooklyn beer clones. I know that this beer seems to be the one that got sorachi ace back into the mainstream or at least out of obscurity. I've never drank it and I live in Canada. I've heard that you can overdo with sorachi, the 5 oz at flameout seems like a lot. I'm going to brew a couple lagers, bittered and lightly hopped with sorachi, at least that is my plan. But I kind of want to do a big boy as well.
What do you think of this recipe? Should I use less hops at flameout? Or should I just go for a classic single hop IPA to figure out what they are all about?