Sully14
Active Member
Hey Everyone, i'm getting ready to do my first ag batch and i wanted to do a Brooklyn Sorachi Ace clone. The recipe calls for a step infusion mash with pilsener malt. I was a bit intimidated about a step infusion and wanted to do a single infusion, so the guys at the LHBS suggested using Maris Otter since it is better modified. What can I expect from switching these malts and changing the mash style? And what temperature should i mash at?
This is all brand new to me, so i'm hoping the benefit of your experience will help.
Here's the recipe:
10 Gallon
All grain - OG 1.084
Grain:
22 lbs Maris Otter
2 lbs Corn Sugar
Hops:
1 oz. Sorachi Aces @ 60 minute
1 oz. Sorachi Aces @ 30 minute
10 oz. Sorachi Aces @ Flameout
4 oz. Sorachi Aces Dry Hop in secondary 7 days
Wyeast 1214 @ 71˚F
The Original recipe was:
10 Gallon
All grain - OG 1.082
Grain:
22 lbs Pilsner (2-Row) German
2 lbs Corn Sugar
Hops:
1 oz. Sorachi Aces @ 60 minute
1 oz. Sorachi Aces @ 30 minute
10 oz. Sorachi Aces @ Flameout
4 oz. Sorachi Aces Dry Hop in secondary 7 days
Wyeast 1214
Mash in at 122F, hold 10 minutes. Raise mash temperature to 146F and hold for 60 minutes. Raise mash to 152F and hold 15 minutes. Then mash off at 168F. To 5 gallons of wort at 13.5P or 1.054, add corn sugar. Boil ends at 60 minutes. Cool to 64F, aerate well and pitch yeast. Ferment at 71F. After fermentation ends and yeast settles, dry hop with Sorachi Ace for 5-7 days.
Thanks,
Chris
This is all brand new to me, so i'm hoping the benefit of your experience will help.
Here's the recipe:
10 Gallon
All grain - OG 1.084
Grain:
22 lbs Maris Otter
2 lbs Corn Sugar
Hops:
1 oz. Sorachi Aces @ 60 minute
1 oz. Sorachi Aces @ 30 minute
10 oz. Sorachi Aces @ Flameout
4 oz. Sorachi Aces Dry Hop in secondary 7 days
Wyeast 1214 @ 71˚F
The Original recipe was:
10 Gallon
All grain - OG 1.082
Grain:
22 lbs Pilsner (2-Row) German
2 lbs Corn Sugar
Hops:
1 oz. Sorachi Aces @ 60 minute
1 oz. Sorachi Aces @ 30 minute
10 oz. Sorachi Aces @ Flameout
4 oz. Sorachi Aces Dry Hop in secondary 7 days
Wyeast 1214
Mash in at 122F, hold 10 minutes. Raise mash temperature to 146F and hold for 60 minutes. Raise mash to 152F and hold 15 minutes. Then mash off at 168F. To 5 gallons of wort at 13.5P or 1.054, add corn sugar. Boil ends at 60 minutes. Cool to 64F, aerate well and pitch yeast. Ferment at 71F. After fermentation ends and yeast settles, dry hop with Sorachi Ace for 5-7 days.
Thanks,
Chris