Recipe: Shōga Sorachi ēsu Saison (Ginger Sorachi Ace Saison):
O.G: 1.048
F.G: 1.005 (could go lower since 3711 is a beast)
ABV: ~5.7%
IBU: 33
SRM: 9.16
3# Pilsen LME
2# Pilsen LME (late addition)
1# Munich LME (late addition)
1# Wheat LME (late addition)
0.5# Belgian Candy, clear (fermentation, see below)
0.25oz Sorachi Ace (whole leaf) @60
0.50oz Sorachi Ace (whole leaf) @30
0.25oz Sorachi Ace (whole leaf) @15
0.75oz Fresh Ginger Root, chopped @5
Thoughts on dry hopping?
Wyeast 3711 (1L starter on stir plate)
Fermenting at ~70 for the first 14 days then bringing it up to ~80 until finished. 0.5# Clear Belgian candy (as I have some on hand) added right after moving it to warmer temps.
Bottle carbing in champagne bottles to 4 volumes. Is this effervescent enough? Do you think the yeast will hold out for bottle carbing or should I add some bottling yeast?
O.G: 1.048
F.G: 1.005 (could go lower since 3711 is a beast)
ABV: ~5.7%
IBU: 33
SRM: 9.16
3# Pilsen LME
2# Pilsen LME (late addition)
1# Munich LME (late addition)
1# Wheat LME (late addition)
0.5# Belgian Candy, clear (fermentation, see below)
0.25oz Sorachi Ace (whole leaf) @60
0.50oz Sorachi Ace (whole leaf) @30
0.25oz Sorachi Ace (whole leaf) @15
0.75oz Fresh Ginger Root, chopped @5
Thoughts on dry hopping?
Wyeast 3711 (1L starter on stir plate)
Fermenting at ~70 for the first 14 days then bringing it up to ~80 until finished. 0.5# Clear Belgian candy (as I have some on hand) added right after moving it to warmer temps.
Bottle carbing in champagne bottles to 4 volumes. Is this effervescent enough? Do you think the yeast will hold out for bottle carbing or should I add some bottling yeast?
