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Old 07-12-2012, 01:20 AM   #11
Glynn
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one of my next batches will be using them

Naughty Kitty Abyssinian Wheat
American Wheat or Rye Beer
Type: All Grain Date: 7/8/2012
Batch Size (fermenter): 5.50 gal Brewer: Glynn Brown
Boil Size: 6.60 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 5.50 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 85.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
5 lbs Rahr Pale Malt 2 row (1.8 SRM) Grain 1 50.0 %
5 lbs Wheat, White (Cargill) (2.9 SRM) Grain 2 50.0 %
0.25 oz Motueka [7.00 %] - First Wort 60.0 min Hop 3 5.7 IBUs
0.25 oz Motueka [7.00 %] - Boil 30.0 min Hop 4 4.0 IBUs
0.25 oz Sorachi Ace [12.00 %] - Boil 15.0 min Hop 5 4.4 IBUs
0.25 oz Sorachi Ace [12.00 %] - Boil 10.0 min Hop 6 3.2 IBUs
0.25 oz Sorachi Ace [12.00 %] - Boil 5.0 min Hop 7 1.8 IBUs
1.0 pkg American Wheat Ale (Wyeast Labs #1010) [124.21 ml] Yeast 8 -

Beer Profile
Est Original Gravity: 1.049
Est Final Gravity: 1.012


Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10 lbs
Sparge Water: 4.67 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.50 qt of water at 165.9 F 154.0 F 60 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.67gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

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Old 07-12-2012, 05:38 AM   #12
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Quote:
Originally Posted by Boek View Post
I'd like to know too.

(Is there a rule about not bumping 6 yr old posts?)
One of the most epic thread resurrections I've seen!
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Old 07-13-2012, 06:58 PM   #13
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My Summer Ale (Partial mash). I used to brew it all grain until I tried it partial mash for the extract brewers that come in the store. I will never brew it all grain again, this is just as good as the original recipe. Ferment with Wyeast 1007 (preferred) or US-05

Boil Size: 6.78 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.051 SG
Estimated Color: 5.0 SRM
Estimated IBU: 34.1 IBUs
Brewhouse Efficiency: 56.00 %
Est Mash Efficiency: 79.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2 lbs Vienna Malt (3.5 SRM) Grain 1 23.4 %
1 lbs 4.0 oz White Wheat Malt (2.4 SRM) Grain 2 14.6 %
12.0 oz Wheat, Flaked (1.6 SRM) Grain 3 8.8 %
8.8 oz Caravienne Malt (22.0 SRM) Grain 4 6.4 %
4 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 5 46.8 %
0.50 oz Sorachi Ace [10.50 %] - Boil 15.0 min Hop 6 8.6 IBUs
0.25 oz Falconer's Flight [11.40 %] - Boil 15.0 Hop 7 4.7 IBUs
1.00 oz Falconers Flight [11.40 %] - Boil 10.0 m Hop 8 13.6 IBUs
0.50 oz Falconers Flight [11.40 %] - Boil 5.0 mi Hop 9 3.7 IBUs
0.50 oz Sorachi Ace [10.50 %] - Boil 5.0 min Hop 10 3.4 IBUs
1.00 oz Falconers Flight [11.40 %] - Aroma Steep Hop 11 0.0 IBUs
0.50 oz Sorachi Ace [10.50 %] - Aroma Steep 0.0 Hop 12 0.0 IBUs
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 13 -
1.00 oz Falconers Flight [11.40 %] - Dry Hop 5.0 Hop 14 0.0 IBUs
0.50 oz Ahtanum [6.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs

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Old 07-13-2012, 09:54 PM   #14
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Quote:
Originally Posted by Boek View Post
I'd like to know too.

(Is there a rule about not bumping 6 yr old posts?)
I agree with Jedi, well done! Also, good on you for using the search function first
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Old 10-06-2012, 04:35 PM   #15
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I did all Sorachi Saison. It was pretty good.

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Old 10-06-2012, 04:40 PM   #16
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I used Zythos and Sorachi in a rye wheat IPA and it was great. Sorachi is a great bittering hop, nice and clean imo.

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Old 10-06-2012, 05:25 PM   #17
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I've been thinking about picking some Sorachi up to dry hop a gallon of Berliner Weiss. I think the lemony aroma would be a great compliment.

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Old 11-26-2012, 08:05 PM   #18
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Bump. Has anyone dry hopped with sorachi? Does it give more lemon flavor

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Old 11-26-2012, 08:14 PM   #19
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I did an all Sorachi Saison, dry hopped with more Sorachi. It was a major lemon/dill bomb.....way too much! Mellowed after a couple of months and didn't finish up too bad. It's a nice hop just be careful how/where you use it.

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Old 11-26-2012, 10:25 PM   #20
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I'm brewing a saison as well. So it looks like I'm better with sorachi as bitter and maybe dry hop my Saaz or Willamette. Want to incorporate ek goldings but probably too many hops to stay in style. Thanks!

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