Sorachi Acezon - Beer Recipe - Brewer's Friend

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Sorachi Acezon

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon Bay
Hop Utilization: 97%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Sunday March 28th 2021
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OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 31

1.052
1.009
5.6%
36.2
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 62.8%
2 lb German - Vienna2 lb Vienna 37 4 17.9%
1.50 lb Munich Malt1.5 lb Munich Malt 36.8 7.87 13.5%
0.25 lb United Kingdom - Amber0.25 lb Amber 32 27 2.2%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 3.6%
11.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 20.48 25%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 30 min 15.74 25%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil 15 min.
1 tbsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
4 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.75 psi       Temp: 36 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
baking soda - 7.93g
calcium chloride - 6.90g
canning salt - 0.86g
chalk - 3.10g
epsom salts - 2.93g
gypsum - 0.17g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Mash Infusion 160 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.18 16.7  
Mash volume with grains 5.07 20.3  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 4.71 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.89 35.6
Equipment Profile Used: System Default
"Sorachi Acezon" Saison beer recipe by Jon Bay. All Grain, ABV 5.59%, IBU 36.22, SRM 5.73, Fermentables: (Pilsner, Vienna, Munich Malt, Amber, Acidulated Malt) Hops: (Sorachi Ace) Other: (Sweet Orange Peel, Irish Moss, Yeast Nutrient, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2025-03-23 16:11 UTC