So I love Brooklyn Brewery's Sorachi Ace. Since spring isn't too far off wanted to get a head start on a good seasonal lemony Saison. I am awaiting delivery of the necessary elements.
However this is my first Saison so any tips/tricks would be helpful. Also I have cooked with and love Grains of Paradise but what are the main notes you draw from them when brewing.
Also would it be better to add them at flameout instead of DH?
Here is the full parts list
Malt & Fermentables
% LB OZ MALT OR FERMENTABLE
53% 4 0 Briess LME
27% 2 0 Briess DME Golden Light
13% 1 0 Candi Sugar, Clear
7% 0 8 Flaked Wheat
Batch size: 5.0 gallons
1.062 / 15.2° Plato
(1.055 to 1.065)
1.012 / 3.1° Plato
(1.010 to 1.012)
5° SRM / 9° EBC
(Yellow to Gold)
USE TIME OZ VARIETY FORM AA
boil 60 mins 0.5 Sorachi Ace pellet 13.7
boil 30 mins 0.5 Sorachi Ace pellet 13.7
DH 14 days 2.0 Sorachi Ace pellet 13.7
Boil: 4.0 avg gallons for 60 minutes
36.0 IBU / 34 HBU
Wyeast French Saison (3711)
ale yeast in liquid form with low flocculation and 81% attenuation
6.7% ABV / 5% ABW
USE TIME AMOUNT INGREDIENT
secondary 14 days 2 ounces Grains of Paradise
bottling 14 days 5 ounces Corn Sugar
A woman at our homebrew club brought a Sorachi Ace Saison to our meeting last Friday night and it was excellent!
A reminder that the recipe database is for tried and true (brewed and proven) recipes.
I have moved this recipe "discussion" for the time being.
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How did this turn out? I'm thinking of doing the same thing (extract based Sorachi Saison)
I'm also interested in how this turned out. I brewed a lemongrass rye saison with a bit of sorachi ace a couple of weeks ago. It's still chugging along, the 3724 hasn't stalled yet, so fingers are crossed! The airlock does smell wonderful though
It turned out quite well actually very lemony and bright. While I am new at this it is by far my favorite brew and everybody that tries it seems to agree.