Here is the info on Southern Tier's Hop Sun:
I am a fan, and brew an all columbus interpretation of it that I simply refer to as Hoppy Wheat.
My recipe has looked pretty similar to this the last few times I've brewed it:
7 lbs. German 2-row Pils
3 lbs. White Wheat Malt
8 oz. Crystal Malt 10°L
.25 oz. Columbus (Pellets, 14.2 %AA) boiled 60 min.
.75 oz. Columbus (Pellets, 14.2 %AA) boiled 15 min.
1 oz. Columbus (Pellets, 14.2 %AA) boiled 5 min.
Yeast : DCL Yeast Safale US-05
The main differences being a few extra gravity points on my end, I do not dry hop it (mostly out of laziness), and of course columbus in place of centennial.
ETA: One of my early stabs out it came out like this:
I think this was the recipe...
4 lbs Belgian Pils
3 lbs Malted Wheat
8 oz Crystal 20L
1 oz Sorachi Ace (9.5%AA) 60 min
1 oz Sorachi Ace @ Flameout
Safale US-05 Yeast
Mashed at 150 for 75 min, Boiled 60 min.
That's not exactly a "bucketload" by most standards, but I'm a malt-head and that's a bitter goldurn hop. Nice and lemony, too.
The batch turned out with an interesting blend of flavors that a couple people wanted to guess at being a witbier. Made a splash at our brewclub's summer pool party!
A buddy of mine knows someone who brewed an excellent wheat with Sorachi Ace.... do you know Deuane from Harrisburg by any chance?
Three Floyds Gumballhead is another commercial example for you to investigate.
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