Gabe

Recipes 

I use Magnum alot in my APA's and IPA's. At first I wasn't to happy w/ them but after using them for a few batches (bittering only) , I like them alot. Clean bittering in and out of the pallet. Makes a great match with Centennial, Cascade an such.

Chairman Cheyco

Recipes 

I picked up some sorachi ace and magnums today! I couldn't believe my crappy hbs had them. Those sorachis are sooo aromatic, they smell like a giant bag of grapefruits, I can hardly wait to use them.

Dude, what's your Sorachi Slammer recipe going to be?

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Once the wind has been broken, it cannot be fixed.

jezter6

Recipes 

Anyone know of a place to get this other than freshops.com? Also, anyone found it in pellets?

I plan on making a saison with mine.

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Dude

Recipes 

Check my sig. Wanna work on an exact recipe so we can kind of get the same sense of the hop character?

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Chairman Cheyco

Recipes 

You bet!
Do you always use wheat malt? I assume you're using it for head-retention purposes. I haven't had a problem with this yet in my brews. Recipe looks good so far. What temp are you planning on mashing at?

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Once the wind has been broken, it cannot be fixed.

Dude

Recipes 

yeah, I always use wheat malt. It shouldn't affect the flavor if oyu don't want to use it.

I was thinking about 150°, what were you thinking?

I'm game to change the recipe a little bit you know. I want a standard APA recipe so I can brew more single hop beers using the exact same recipe--including hop addition times. I'm considering dropping the IBUs a bit on this one. Maybe a straight up 1:1 BU:GU ratio?

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Chairman Cheyco

Recipes 

Well, I used to mash a bit lower and use dextrine malt, but since I have started mashing a few degrees higher, I have been able to drop the dextrine all-together without noticing. I was going to say about 153°. Is there another reason to add dextrine besides mouthfeel?


Yeah, closer to 1:1 might leave a little more room for the hop flavor to shine through. As and aside, did you know that Pliny the Elder is lab tested to have only 67 IBUs? Go figure.

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Once the wind has been broken, it cannot be fixed.

Dude

Recipes 

Let's compromise and go 151-152° then.

I'm pretty sure dextrine adds only mouthfeel, but I've noticed a little bit really helps me still. The only reason I don't mash so high now is because of the dextrine--and all of my buddies told me by beers were better when they were dryer. Once I started mashing lower they got better.


I agree. Any input on where you want those hop additions? I'll run it through Promash and Beertools and see what it gives us for IBUs if I for example only do .5 oz. for bittering. I'll post results in a bit.

Any other changes in the recipe? The only reason I ask is that once I brew this Sorachi Slammer--this recipe is going to be MY base for my single hopped beers.

BTW, I'm going to use Safale-56, because I have a ton of it. I'm tempted to use the WLP005 slurry from the Pub Ale batch that I'm doing tomorrow though...but a true APA needs 56 I think.


Yeah, I read that the other day! I find it so hard to believe, but interesting at least. The only reason I came up with 278 is because that is what Promash told me.

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Dude

Recipes 

Weird.

I put the exact sam recipe into both programs and I'm getting much different numbers.

I'm going to stick with Promash for now until I figure out BeerTools.

Anyway, I changed up the hop additions to 60, 30, 15, 00 and DH. .5 oz. at each addition. That gave me 56 IBUs with an OG of 1.057 fixed at 80% efficiency. Right on. Look/sound good?

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Chairman Cheyco

Recipes 

Maybe I'll mash a little lower and add back the dextrine, 151.5 sounds perfect!
That hop addition schedule looks good, I like having more later as well. Don't want any experimental additions if it's going to be a baseline, hop-evaluation beer. I think with those additions, you'll get a pretty good representation of the hop. What do you think about adding 5minutes to the last two additions and throwing in another ounce at flame-out? 20-10-0?
Yeast looks good, perfect for testing as well. Dry 56 is almost impossible to find up here...

Let me know when we're brewing this one. Maybe the first trans-national simul-brew?

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Once the wind has been broken, it cannot be fixed.