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Old 09-20-2012, 01:08 AM   #1
madchemist83
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Feb 2012
Napa, California
Posts: 163


Hi All.
Brewing saison tomorrow. Anyone made sorachi saison ? Any advice on temps and hop schedule ?

 
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Old 09-20-2012, 02:10 AM   #2
wolfman_48442
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Mar 2011
Fraser, MI
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I'm drinking one I brewed on 08/19
1.065 SG - 1.004 FG
mashed at 147 for 75 minutes
90 minute boil
1oz (25 IBU) sorachi ace as FWH
1oz (13 IBU) sorachi ace at 20 min
pitched Wyeast 3724 at 70F, raised 3F a day to 90F, held there until 1.004

It's darn good, but a little young.
Maybe a little too much bitterness, I think the FWH would be better at 60 min. It is mellowing out rapidly, however, and will probably be epic in 3-4 weeks, if it lasts that long (I only made 10 gallons).

 
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Old 09-20-2012, 02:19 AM   #3
madchemist83
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Feb 2012
Napa, California
Posts: 163

Thanks wolfman. Sounds good, here is my recipie:

Style: Saison
Batch size: 5.0 gal
Boil volume: 6.0 gal
OG: 1.076
Bitterness (IBU): 47.8
Color (SRM): 6.9
ABV: 7.5%

Grain/Sugars:

4.00 lb Pilsener (German), 36.4%
4.00 lb Light DME, 36.4%
1.00 lb Munich (German), 9.1%
1.00 lb Flaked Wheat, 9.1%
1.00 lb Cane Sugar, 9.1%

Hops:

0.50 oz Sorachi Ace (AA 12.6%, Pellet) 60 min, 19.2 IBU
0.50 oz Sorachi Ace (AA 12.6%, Pellet) 40 min, 16.9 IBU
0.50 oz Sorachi Ace (AA 12.6%, Pellet) 20 min, 11.7 IBU
0.50 oz Sorachi Ace (AA 12.6%, Pellet) 0 min, 0.0 IBU

I'll probably mash around 148 and do 30 min rest around 126. Also sugar goes in later in fermentation. Going to use Wyeast 3711 and ramp the temp like u suggested.

 
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Old 09-20-2012, 03:42 AM   #4
mewithstewpid
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Jan 2011
Rocky Hill, CT
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Id ditch the 40 min addition and use it to add to the 0min addition

I did one, it's on my blog. Use the link in my signature if you want to check it out (sorachi jade saison)

Meh, I'm not much of a fan of this hop. Lemon and dilll aren't my thing.

 
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Old 09-20-2012, 03:49 AM   #5
ReverseApacheMaster
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Jul 2009
Keller, Texas
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I also agree, ditch the 40 minute addition. If your beer needs more bitterness, make the 60 minute addition larger or FWH and use the rest of the 40 min addition at flameout.

I also would not do a protein rest. Even though you have unmalted wheat in there, the protein rest will also break down the proteins in everything else. You don't need to break down the flaked wheat, especially since you are adding sugar in the kettle to thin it out.

 
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Old 09-20-2012, 03:52 AM   #6
madchemist83
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Feb 2012
Napa, California
Posts: 163

Thanka

 
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Old 09-20-2012, 10:57 AM   #7
wncbrewer
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Feb 2011
sylva, NC
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I did a key lime saison with sorachi that recently won belgian specialty with a 45. I don't have the recipe in front of me, but I can post it when I get home tonight if you are interested.

 
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Old 09-20-2012, 05:31 PM   #8
madchemist83
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Feb 2012
Napa, California
Posts: 163

Please do

 
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Old 09-20-2012, 05:36 PM   #9
Schumed
 
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Feb 2011
Kansas City, Mo
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cool idea
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

 
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Old 09-20-2012, 05:52 PM   #10
wncbrewer
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Feb 2011
sylva, NC
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Ok, I will get it up when I get home.

 
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