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Old 04-28-2011, 12:33 PM   #21
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Due to "out of stock" items at LHBS, I am subbing Centennial for Sorachi and Chinook for Amarillo. It also appears that they may be out of Carafa III so I may have to sub Carafa II. I guess mine won't be quite as dark.


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Old 04-28-2011, 12:36 PM   #22
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.


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Reason: Double post
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Old 04-30-2011, 03:49 PM   #23
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Quote:
Originally Posted by WildGingerBrewing View Post
Due to "out of stock" items at LHBS, I am subbing Centennial for Sorachi and Chinook for Amarillo. It also appears that they may be out of Carafa III so I may have to sub Carafa II. I guess mine won't be quite as dark.
Let me know how that hop combo comes out, should be interesting. You'll be fine with the Carafa II, you likely will barely notice it.
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Old 04-30-2011, 03:54 PM   #24
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Mashing the grains as we speak. I'll let you kow how it comes out. Thanks for the recipe.
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Old 05-08-2011, 01:46 PM   #25
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Well, I bottled my BIAB version yesterday. Hydro sample was quite tasty, although mine didn't end up quite so black. I think when I scaled up for BIAB I may have messed up a few of the ratios.
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Old 05-08-2011, 02:31 PM   #26
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Brewed this yesterday afternoon. Beautiful color and the wort smelled fantastic through the boil.

I ended up subbing magnum for warrior and cascade for the sorachi. Excited for this one - it's my first brew in over 10 months, and my first all-grain ever. Thanks for the recipe!
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Old 05-09-2011, 04:08 PM   #27
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What can you tell us about Sorachi Ace? Have you used it a lot? My LHBS has some in stock and I imagine it's overlooked. I've always wanted to play around with that hop but haven't committed a brew to it yet...
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Old 05-09-2011, 08:20 PM   #28
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Well, it's a weird hop. I've only used it in two brews. It gives a little bit of lemony flavor - distinctly lemon rather than the generic "citrus" of hops like Centennial and Amarillo. It's also got this weird spicey punch to it, you can get that just from taking a deep inhale from the hop bag.

I'd use it as a supplement or complement, but not as a primary hop. It backs up the citrusy hops quite well.
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Old 05-10-2011, 04:43 AM   #29
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Ok, nice! Thanks for the good description.
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Old 05-10-2011, 12:26 PM   #30
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I made several wheat based sorachi beers last year. Some were better than others.

I still have two ounces in the freezer so I think I'll give this one a go. My question is: Is there a reason other than personal preference as to why you did not dry hop this CDA?

Anway, I no chill so I'll take your malt bill plus one more pound of 2-row or munich and one pound of cane sugar to boost it to around 1.070 and hop it as follows:

0.5 oz sorachi - first wort
0.25 oz amarillo - first wort
1 oz magnum - 60 min boil
0.5 ounce sorachi - flameout (calculates as 20 min bittering for no chill but has tons of flavor)
0.75 ounce amarillo -flameout
an ounce of sorachi for dry hop

Thats right around 1.070 for a 5.5 gal batch and around 103 ibus. Seems interesting.


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