Ok, I've got some Sorachi Ace I need to use up (5 ozs vacuum packed in he freezer; a couple of years old).
Was thinking of making a basic IPA, but using Duvel yeast (which I have lots of). Stone uses it for their Cali-Belgique Ale.
I don't have a recipe yet, but these are my thoughts:
8 ozs Crystal 60 (maybe lighter)
8 ozs Aromatic
The rest 2-row, mashed low (148 - 150 F)
1.060 wort
Bitter with Columbus to about a finished bittering of 60 IBUs.
Hop with 50/50 Sorachi Ace/Cascade, at roughly the following amounts:
1 ozs at 15
1 ozs at 10
1 ozs at 5
2 ozs after wort cooled to 170 F, and steeped for 45 minutes.
No dry hop.
Yeast Duvel. Start about 68 and raise temp to low 80s over 5 days.
What's wrong with this?
What can I do to improve it?
Different grains? I have Vienna, Munich, Maris Otter, and others available.
Was thinking of making a basic IPA, but using Duvel yeast (which I have lots of). Stone uses it for their Cali-Belgique Ale.
I don't have a recipe yet, but these are my thoughts:
8 ozs Crystal 60 (maybe lighter)
8 ozs Aromatic
The rest 2-row, mashed low (148 - 150 F)
1.060 wort
Bitter with Columbus to about a finished bittering of 60 IBUs.
Hop with 50/50 Sorachi Ace/Cascade, at roughly the following amounts:
1 ozs at 15
1 ozs at 10
1 ozs at 5
2 ozs after wort cooled to 170 F, and steeped for 45 minutes.
No dry hop.
Yeast Duvel. Start about 68 and raise temp to low 80s over 5 days.
What's wrong with this?
What can I do to improve it?
Different grains? I have Vienna, Munich, Maris Otter, and others available.
