I brewed the following recipe I designed over the summer (I do BIAB). I thought it was ok, but others really enjoyed it! People asked if I aged the beer in a whiskey or bourbon barrel or used cubes that were soaked in whiskey or bourbon. No I did not. I thought this was very interesting that many people thought I used some sort of hard liquor with this brew when I did not. The batch made 8.5 gallons, I split it to a 5.5 gallon and 3 gallon fermenters so I could keg it in my 5 and 2.5 gallon kegs.
I still have 10oz left of Sorachi Ace hops (cones), so I am looking to make something else with it. Seems like a nice SMaSH or Saison seems to be a good recipe to use these hops with. I may just wait until the spring since these styles seem like they would make for a great spring beer or summer beer.
Recipe: Warrior's Ace (IPA)
Style: American IPA
TYPE: All Grain
Recipe Specifications:
--------------------------
Boil Size: 11.69 gal
Post Boil Volume: 10.94 gal
Batch Size (fermenter): 8.50 gal
Bottling Volume: 8.13 gal
Estimated OG: 1.062 SG
Estimated Color: 6.2 SRM
Estimated IBU: 80.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 88.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 %
3 lbs Munich Malt (9.0 SRM) Grain 2 15.0 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 5.0 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.5 %
8.0 oz Honey Malt (25.0 SRM) Grain 5 2.5 %
1.50 oz Warrior (2015) [14.90 %] - First Wort 60 Hop 6 42.2 IBUs
0.50 oz Warrior (2015) [14.90 %] - Boil 30.0 min Hop 7 9.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Warrior (2015) [14.90 %] - Boil 15.0 min Hop 9 12.7 IBUs
1.00 oz Sorachi Ace [14.10 %] - Boil 10.0 min Hop 10 8.0 IBUs
2.00 oz Sorachi Ace [14.10 %] - Steep/Whirlpool Hop 11 8.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 13 -
3.00 oz Sorachi Ace [14.10 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
Mash Schedule: BIAB, Full Body
Total Grain Weight: 20 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 13.15 gal of water at 157.9 F 150.0 F 60 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
For the dry hops I will use 2oz for the 5.5 gallon batch and 1oz for the smaller 3 gallon batch, thus totallying 3oz of dry hops. Ringwood yeast was used in the 3 gallon batch and WLP001 was used in the 5.5 gallon batch.
I still have 10oz left of Sorachi Ace hops (cones), so I am looking to make something else with it. Seems like a nice SMaSH or Saison seems to be a good recipe to use these hops with. I may just wait until the spring since these styles seem like they would make for a great spring beer or summer beer.
Recipe: Warrior's Ace (IPA)
Style: American IPA
TYPE: All Grain
Recipe Specifications:
--------------------------
Boil Size: 11.69 gal
Post Boil Volume: 10.94 gal
Batch Size (fermenter): 8.50 gal
Bottling Volume: 8.13 gal
Estimated OG: 1.062 SG
Estimated Color: 6.2 SRM
Estimated IBU: 80.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 88.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 %
3 lbs Munich Malt (9.0 SRM) Grain 2 15.0 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 5.0 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.5 %
8.0 oz Honey Malt (25.0 SRM) Grain 5 2.5 %
1.50 oz Warrior (2015) [14.90 %] - First Wort 60 Hop 6 42.2 IBUs
0.50 oz Warrior (2015) [14.90 %] - Boil 30.0 min Hop 7 9.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Warrior (2015) [14.90 %] - Boil 15.0 min Hop 9 12.7 IBUs
1.00 oz Sorachi Ace [14.10 %] - Boil 10.0 min Hop 10 8.0 IBUs
2.00 oz Sorachi Ace [14.10 %] - Steep/Whirlpool Hop 11 8.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 13 -
3.00 oz Sorachi Ace [14.10 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
Mash Schedule: BIAB, Full Body
Total Grain Weight: 20 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 13.15 gal of water at 157.9 F 150.0 F 60 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
For the dry hops I will use 2oz for the 5.5 gallon batch and 1oz for the smaller 3 gallon batch, thus totallying 3oz of dry hops. Ringwood yeast was used in the 3 gallon batch and WLP001 was used in the 5.5 gallon batch.
