Help with Sorachi De Garde

[The_Beer_Gnome]

I'm building this around a recipe I found in a magazine, however I'm adding sugar and using Sorachi Ace hops exclusively. I have 10 oz. of Sorachi Ace hops sitting in my freezer, so I have to do something with them right? Please have a look and let me know if anything looks horribly wrong. I've never dry hopped before, so my quantities and methods may need adjusting. Any input will be greatly appreciated.

Original Gravity
1.068
(1.061 to 1.071)
Final Gravity
1.017
(1.015 to 1.018)
Color
6° SRM / 12° EBC
(Yellow to Gold)
Mash Efficiency
62%

Bitterness
27.5 IBU / 6 HBU
ƒ: Tinseth
BU:GU
0.40

Alcohol
6.8% ABV / 5% ABW

Malt & fermentables
% LB OZ Malt or Fermentable ppg °L
64% 9 0 Belgian Pils info 37 2
21% 3 0 German Vienna info 35 3
7% 1 0 Belgian Candy Sugar Light 36 0
7% 1 0 Turbinado info 44 10
14 0
Batch size: 5.0 gallons

Hops
use time oz variety form aa
boil 45 mins 0.5 Sorachi Ace info pellet 12.0
boil 10 mins 0.5 Sorachi Ace info pellet 12.0
post-boil 1 min 1.0 Sorachi Ace info pellet 12.0
dry hop 7 days 2.0 Sorachi Ace info pellet 12.0

Yeast
White Labs Belgian Style Saison Ale Blend (WLP568)

 

[nutty_gnome]

I would consider upping the 45 min addition to 0.75 ounces. I've used SA to bitter some american wheat/pale ale style beers with lower OG's than yours. The first time I bittered with a half ounce and I thought that I could have done a bit more.

I followed up that early try with a 1.060 pale ale with .75 at 50 mins, .25 at 1 mins and then 1 ounce dry. It is very good. Anyway, think about upping that initial addition a bit. 1 ounce would be too much.

Otherwise I like the SA, especially the tropical fruit flavors it can kick out when the beer is young.

Good luck!

 

[lostboysbrew]

Sounds good to me. I just made a Saison that I wanted to use Sorachi hops in. My store didnt have any in so I had to substitute for Tetra hops which seems to have worked well as it turned out great. If your going for a Saison flavor make sure you are fermenting warm (80-90 degrees) Mine has been in my garage for a week at about 85 and smells and tastes amazing! Citrusy and spicy and no additions other than hops and malts. Good luck!!

 

[The_Beer_Gnome]

Update:

This brew went smoothly, and i exceeded my projected OG actually hitting 1.070. Pitched White labs Saison blend in a 2 liter starter at 70F, maintained 70F for 1.5 days, then ramped temp to 81 to 83F over the next five days. After a week my gravity is 1.006! (according to my refractometer & morebeer's correction spreadsheet).

My question is this: Did I start ramping my ferment temps too early? I'm reading now that most folks wait till the krausen has fallen to start ramping temps.

 

[The_Beer_Gnome]

2nd Update:

This beer nailed the Brooklyn Brewerie's "Sorachi Ace" as far as aroma goes. It's a bit heavier, but I love it even more. I'll be doing this one again soon!