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Old 08-08-2010, 01:29 AM   #1
vegas20s
Recipes 
 
Jul 2010
Wilsonville, OR
Posts: 309
Liked 3 Times on 3 Posts


Recipe Type: Extract   
Yeast: T-58   
Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.065   
Final Gravity: 1.015   
IBU: 39   
Boiling Time (Minutes): 60   
Color: reddish copper   
Primary Fermentation (# of Days & Temp): 10   
Secondary Fermentation (# of Days & Temp): na   
Tasting Notes: Starts with a mild sweetnes and ends with spice!   

Look up Sora on Gateworld.net

Ingredients
Extra Light LME 3.3 lbs
Amber LME 3.3 lbs
Candied Sugar 1.5 lbs (Use Belgian candied sugar or equivalent)
Honey .75 lbs
Belgian aromatic malt .5lbs (Intensifies fragrance)
Wayermann Melanoidin Malt .5 (Gives body and red color)

Amarillo hops pellets 8.5 alpha acid 1oz
Czech saaz hop pellets 3.0 alpha acid 1 oz
Czech saaz hop plugs 3.1 alpha acid 2.5 oz

1 tsp. dried ginger root
2 Tbs. Orange peel ( About one large orange)
.5 Tbs Lemon peel (About one small lemon)
1 Tbs dried crushed coriander (should bring out more orange flavor )

safbrew t-58 dry yeast pack

Estimated OG: 1.065
Estimated FG: 1.016
Estimate ABV: 6%-6.5%
Estimated IBU: 38.9

Weight (oz.) Alpha Acid (%) Boil Time (min) IBU
Saaz Pellets 1 3 60 12.8
Amarillo Pellets .25 8.5 30 7.3
Saaz Plugs 2.5 3.1 15 13.3
Amarillo Pellets .75 8.5 2 5.5


Had a hard time getting this to develop a head. My LHBS recommended turning upside down once really quick to let some co2 release.

I started drinking a 1.5 weeks but the spice notes really didn't develop until a good three weeks into bottling.

Ginger and citrus peel notes were not really prominent I would use twice as much as recipe states next time.

Right now this is tasting really good different from most things I drink. I'm working on pictures and I'll try to update as it ages.
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Old 08-15-2010, 04:57 AM   #2
vegas20s
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Jul 2010
Wilsonville, OR
Posts: 309
Liked 3 Times on 3 Posts


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Old 09-29-2010, 02:23 AM   #3
vegas20s
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Jul 2010
Wilsonville, OR
Posts: 309
Liked 3 Times on 3 Posts


After a few months the spice has become more dominate but still tastes great.
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Old 10-06-2010, 04:58 AM   #4
vegas20s
Recipes 
 
Jul 2010
Wilsonville, OR
Posts: 309
Liked 3 Times on 3 Posts


Just FYI I think this beer would fall under a saison category. I've been saving the last six to see how they age. I had one to night and could definitely taste the the orange and honey flavors they seemed to come through now more than when it was steel green.
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Old 05-19-2011, 05:45 AM   #5
vegas20s
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Jul 2010
Wilsonville, OR
Posts: 309
Liked 3 Times on 3 Posts


This came out so good I brewed it again with some slight tweeks.
Notes: I think I liked the Belgian aromatic better, the Belgian biscuit I used in the second batch made it have to much of a malty caramelly taste . I think the saaz goes better with the other spices. Increasing the spices and allowing for maturation has helped bring out the orange flavors much more.

Heres the 2nd attempt:

Ingredients
Pilsner LME 8 lbs
2lbs Belgian Pilsner
Belgian biscuit malt lbs
Melanoidin Malt 1lbs
Candied Sugar 1.5 lbs (Use Belgian candied sugar or equivalent)
Honey .5 lbs
.5 Oz Glena Pellets
1 Oz East Kent Goldings

.5 oz Bitter Orange
Orange zest ( one large orange)
1 Tbs dried crushed coriander (should bring out more orange flavor )
oz paradise seed

safbrew t-58 dry yeast pack (2)

Hops Schedule
Weight (oz.) Alpha Acid (%) Boil Time (min)
Glena Pellets .5 12 45
EKG .5 5.4 20
EKG .5 5.4 5
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