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Old 01-19-2013, 05:48 PM   #1
WesleyS
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I have both of those and was thinking about doing a Belgian IPA using the Sorachi Ace as late additions. Any thoughts?

 
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Old 01-19-2013, 06:04 PM   #2
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Sounds great to me. Brooklyn Brewery has a great beer using Sorachi Ace and Belgian yeast. It's a saison, but the same principles apply, and I think it would be delicious. Let me know if you end up finding a good recipe for it, or coming up with one, might be something I 'll want to try.
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Old 01-19-2013, 06:11 PM   #3
WesleyS
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Quote:
Originally Posted by libeerty
Sounds great to me. Brooklyn Brewery has a great beer using Sorachi Ace and Belgian yeast. It's a saison, but the same principles apply, and I think it would be delicious. Let me know if you end up finding a good recipe for it, or coming up with one, might be something I 'll want to try.
Thanks. I'll be formulating a recipe for this and I'll post it here. I should try that beer from Brooklyn. I've seen it, but never bought one. Might be worth trying for "research."

 
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Old 01-19-2013, 08:58 PM   #4
WesleyS
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So this is the grain bill I was thinking about. I'm going for something simple.

15lbs Pilsner malt
2lbs Wheat malt
.75lbs Crystal 20L
1lb clear candi sugar

This should put me somewhere around 1.075 OG
with my efficiency for 6.5 gallons. I have 4 oz of Sorachi Ace and would like opinions on the best use of them. I would like to dry hop 1 or 2 ounces and use the other in the last minutes of the boil, but will likely need another hop to go along with them and not overshadow the Sorachi. Any recommendations are appreciated.

 
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Old 01-20-2013, 03:03 AM   #5
WesleyS
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I'm thinking about using cascades and Sorachi in doses starting at 20 or 15 minutes with only Sorachi at flameout and dry hopping with 2 ounces of Sorachi by itself. Any thoughts?

 
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Old 01-20-2013, 03:40 AM   #6

You could try English hops for bittering, get a nice earthy background for the Sorachi.

 
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Old 01-20-2013, 03:42 AM   #7
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I brewed something very similar just yesterday. I went with Honey malt instead if c-20, saison yeast and a 2:1 Sterling/Sorachi combo, and no candi sugar. If it had been in the bucket more than 30 hours, I'd have a little more info for you. Maybe you can drive over to Humble and smell the airlock or something.
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Old 01-20-2013, 03:48 AM   #8
WesleyS
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Quote:
Originally Posted by Pappers_
You could try English hops for bittering, get a nice earthy background for the Sorachi.
You thinking EKG, Fuggles, maybe Northern Brewer? Sounds like a good idea. I think the earthy background might do well with the Belgian yeast also.

 
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Old 01-20-2013, 03:50 AM   #9
WesleyS
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Quote:
Originally Posted by kingwood-kid
I brewed something very similar just yesterday. I went with Honey malt instead if c-20, saison yeast and a 2:1 Sterling/Sorachi combo, and no candi sugar. If it had been in the bucket more than 30 hours, I'd have a little more info for you. Maybe you can drive over to Humble and smell the airlock or something.
Sounds interesting. It might be a few weeks before brew day, so please do let me know how your batch progresses.

 
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Old 01-20-2013, 04:24 AM   #10
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Quote:
Originally Posted by WesleyS View Post
Sounds interesting. It might be a few weeks before brew day, so please do let me know how your batch progresses.
No problem. Everyone on HBT is pretty good at updating these things, right?
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