I've made a number of Saison variants using Sorachi Aces, and I know one other person made my Sorachi Saison. I've seen a few others mention it in random threads, so I wanted to know: What have you brewed with Sorachi Ace?
olllllo said:No help to you other than some props... I have your recipe in conditioning right now. Since they're Japanese hops, I guess a Sapporo or Kirin clone would be in order. IIRC Great Divide in Denver made a riced up lager in the same style.
olllllo said:IIRC Great Divide in Denver made a riced up lager in the same style.
Grimsawyer said:From my experience using Sorachi Ace they DOMINATE the hop flavor. You can still taste the other hops it's just Sorachi Ace stands out the most. I made an IPA with Warrior to bitter, then at 5 min left on a 5 gallon batch I used 2oz EACH of simcoe amarillo and sorachi ace. The Sorachi ace comes through the most. You can still taste the others but the Sorachi Ace is the stand out there. I made a 7.77%porter(used 2lbs unmalted flaked oats, diddn't have enough charred malts to call it a stout though) and only used Sorachi Ace! OMG!!! THAT BEER ROCKED!!!!!!!!!!!!! 2oz to bitter, 2oz at 5min and 4oz to dry hop! KILLER BEER!!! did a hefe with sorachi ace. Turned out AWESOME!!! of course there was clovey esters from the yeast but this hop ROCKS with those stinky funky estery yeasts! I'm thinking of doing a saison with sorachi ace and crystal. I think they'd compliment each other well. SORACHI ACE RULES!!!!!!!!!!!!!!!!!! :rockin: :rockin: :rockin: :rockin:
LouT said:Having never brewed with Sorachi, do you recommend I try some --- possibly for a twist on my "Americanized ESB" - beer with an OG around 1.058 that has about 25 IBU...
single-hop or best when used with another (cascade, chinook, etc)?
Also, how does it do for flavor when the IBUs aren't in the APA/IPA range?
Richard FitzGerald said:I had no idea what this hop was, so I bought 2 oz. of 13.7% AA Sorachi Ace hops and decided to brew an Ordinary Bitter using the Sorachi Ace for bittering, flavor and aroma to showcase what this hop could do. I used 0.5 oz. before the boil, 0.25 oz. for 50 min. of the boil, 0.5 oz for 15 min of the boil and 0.5 oz for 5 min of the boil. I dry hopped the keg-conditioned ale with the remainder. This is an all-gain, 5 gal. brew with a 60 min boil, as all of my beers are. The brewing water was Burtonized, of course, to bring out the hop character.
Coconuts! Freakin' coconuts - with the spicy addition of Hallertau or Saaz, and also the impression of fresh grass. You could pick this up in both the aroma and flavor. This was a very interesting flavor profile to be found in a 3.3% alcohol session beer, and it was drinkable to the extreme. Everybody is talking about the "lemon" flavor as opposed to the "grapefuit" flavor of this Japanese hop variety; how about the flavor profile of coconuts and spice? I had to get onto the Internet today and find out about this hop after tasting the finished ale, it's so interesting and flavorful. Great aroma too! Tropical spices! The finish was long and dry, hoppy but not over the top (sorry, West Coast ales!)
Brew me anudder, mon!
The brew pub in St. Croix, USVI should get ahold of this hop. Is true dis, me-son!
:fro: :fro: :fro:
FITZ
What a difference a year makes...it's $14 a pound now.This hop would be a great bitter hop it is a high alpha and only 23% cohumolone. Hops direct has it now for 32 a pound.
Annex Haus Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-B English Pale Ale, Special/Best/Premium Bitter
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.19
Anticipated OG: 1.050 Plato: 12.34
Anticipated SRM: 11.5
Anticipated IBU: 27.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.042 SG 10.55 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.3 6.00 lbs. Pale Malt(2-row) America 1.036 2
21.8 2.00 lbs. Munich Malt Germany 1.037 8
5.4 0.50 lbs. Crystal 10L America 1.035 10
5.4 0.50 lbs. Wheat Malt America 1.038 2
2.0 0.19 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.30 oz. Sorachi Whole 14.00 18.8 60 min.
0.70 oz. Fuggle Pellet 4.00 7.0 30 min.
0.50 oz. Saazer Pellet 3.25 1.6 10 min.
Yeast
-----
Lallemand Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.19
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.52 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 10
Total Mash Volume Gal: 4.24 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Something I try to point out is that they have a lemon flavor but are not acidic so it comes off as kind of fake lemon or lemon-scented cleaning product like.I'm making a SA amber tomorrow. I just got done packages a ton of these and tasted a few in the process. DAMN! I think this will go well in an amber, thinking of useng the same grain bill I used for the Nugget Nectar clone I just made. I've always read they had a lemon flavor, but when I tasted them they seemed to have more spice with maybe a hint of lemon. Don't know, but we will know in a few weeks! WOOHOO:rockin:
Something I try to point out is that they have a lemon flavor but are not acidic so it comes off as kind of fake lemon or lemon-scented cleaning product like.
Have a PA on tap with SA and Centennial as dry hop. The spice of each seems to add up to a lot of spice. More spice and less citrus than I expected but I didn't use any of either in the boil, only dry hop.Has anyone paired these with Simcoe, or Amarillo, or maybe some Citra?
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