Tuesday, May 29, 2012

21, A Sorachi Ace'd Saison

Last month I had the privilege to try "Sorachi Ace" from Brooklyn Brewery via a beer trade with my cousin in DC.  Sitting down with Danny (DeeperRootsBrewing) to try the beer I didn't know what to expect.  Besides the beautiful bottle and label presentation I am not familiar with Brooklyn Brewery's offerings.  After the 1st taste I was hooked and needed to brew this beer.  Or at least something close to it.  

Last week I was driving my Sam Adams LongShot entries to More Beer in Riverside.  While I was there I noticed that they have 2 oz packets of Sorachi Ace hops.  It was time to formulate a recipe.

Planning to keep the recipe simple and focused on the hops, I decided to go back to this Saison recipe I did last year.  Keeping the malt bill the same and only changing the hops around.  

21, A Sorachi Ace'd Saison


Type: All Grain
Date: 5/27/2012
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Please see my "Tasting Notes" for this recipe. 

Amount Item Type % or IBU
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 78.26 %
2 lbs Rye Malt (4.7 SRM) Grain 17.39 %
0.75 oz Sorachi Ace [12.00 %] (60 min) Hops 26.7 IBU
0.40 oz Sorachi Ace [12.00 %] (Dry Hop 3 days) Hops -
0.50 oz Sorachi Ace [12.00 %] (0 min) (Aroma Hop-Steep) Hops -
0.25 oz Orange Peel, Bitter (Boil 5.0 min) Misc
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.35 %
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) [Starter 35 ml] Yeast-Ale

Beer Profile
Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.91 % Actual Alcohol by Vol: 4.95 %
Bitterness: 26.7 IBU Calories: 206 cal/pint
Est Color: 4.3 SRM Color:

Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 11.00 lb
Sparge Water: 4.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 13.75 qt of water at 161.4 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 224.0 days
Storage Temperature: 70.0 F

Fermentation Notes
Primary: 66 Degrees for 5 days, then free rise to 71
Created with BeerSmith

I know that I am keeping the fermentation temp a little low for this style, but I wanted to keep this beer as clean as possible.  If this beer stalls out or slows down I might add some lager yeast to clean it up to finish as dry as possible.

I am planing to bottle the entire keg of this beer.  I've been collecting the big beautiful bottles from "The Bruery" and finally found the 29mm bell housing used to cap these bottles.

Some of the bottles might get some pure Brett yeast in them at bottling for some long term funk creating storage.

 21, Sorachi Ace'd Saison Tasting Notes. 

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