SipalayBrew
Active Member
Hello everyone,
I'm planning to brew a wheat ale, with Sorachi Ace.
Batch size: 23 liters/6 gallons, 5.6% ABV, target IBU: 25
Grain bill: 55% Weyermann wheat, 35% Weyermann pale ale, 10% Weyermann vienna
Yeast: Lalbrew Kveik yeast (I can't use other yeasts because of local temp here).
My idea is to have a wheat-forward ale, with a noticeable lemony aroma.
Now, I know this hop can have a strong dill flavor too, depending on the schedule. I've heard also about coconut. I love both dill and coconut, so I wouldn't mind much if it ended up like this, but if I had to choose I'd rather go on the lemony side!
Any idea of schedule to make the best out of these hops?
PS: Please don't recommend me using another variety of hops, since I don't have much choice in my country (Philippines). I really have to use Sorachi Ace for this batch. Thank you!
Have a nice day
I'm planning to brew a wheat ale, with Sorachi Ace.
Batch size: 23 liters/6 gallons, 5.6% ABV, target IBU: 25
Grain bill: 55% Weyermann wheat, 35% Weyermann pale ale, 10% Weyermann vienna
Yeast: Lalbrew Kveik yeast (I can't use other yeasts because of local temp here).
My idea is to have a wheat-forward ale, with a noticeable lemony aroma.
Now, I know this hop can have a strong dill flavor too, depending on the schedule. I've heard also about coconut. I love both dill and coconut, so I wouldn't mind much if it ended up like this, but if I had to choose I'd rather go on the lemony side!

Any idea of schedule to make the best out of these hops?
PS: Please don't recommend me using another variety of hops, since I don't have much choice in my country (Philippines). I really have to use Sorachi Ace for this batch. Thank you!
Have a nice day

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