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Eschebrygg Sorachi Ace Saison

8662 calories 650.4 g 19 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 145 liters (fermentor volume)
Pre Boil Size: 152.64 liters
Post Boil Size: 151.89 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 8662 calories (Per 19L)
Carbs: 650.4 g (Per 19L)
Created: Thursday April 21st 2022
1.050
1.006
5.8%
21.5
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg German - Pilsner20 kg Pilsner 38 1.6 65.2%
5.16 kg German - CaraMunich I5.16 kg CaraMunich I 34 39 16.8%
1.96 kg Belgian Candi Sugar - Clear/Blond (0L)1.96 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.4%
3.56 kg German - Vienna3.56 kg Vienna 37 4 11.6%
30.68 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Sorachi Ace25 g Sorachi Ace Hops Pellet 12 Boil 60 min 5.75 5.1%
20 g Sorachi Ace20 g Sorachi Ace Hops Pellet 12 Boil 30 min 4.15 4%
72 g East Kent Goldings72 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.42 14.5%
150 g Sorachi Ace150 g Sorachi Ace Hops Pellet 11.1 Whirlpool 0 min 5.74 30.3%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Whirlpool 0 min 0.48 5.7%
100 g Sorachi Ace100 g Sorachi Ace Hops Pellet 11.1 Dry Hop 5 days 20.2%
100 g Lemondrop100 g Lemondrop Hops Pellet 6 Dry Hop 5 days 20.2%
495 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Sweet Orange Peel Flavor Boil 5 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
60 Grams
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 629 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
90 L Step 1 - Add Water Infusion 70 °C 66 °C 60 min
79 L Mash out Sparge -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 155.03 L. Suggest reducing initial water volume to 44.06 L and adding 109.63 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 105.12 L. Suggest reducing strike water volume to 26.44 L and adding 59.72 L sparge/top-off. 86.2
Strike water volume at mash thickness of 3 L/kg 86.2
Mash volume with grains 105.1
Grain absorption losses -28.7
Remaining sparge water volume (equipment estimates 97.1 L) 96.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 153.7 L) 152.6
Volume increase from sugar/extract (late additions) 1.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 145.9 L) 151.9
Hops absorption losses (whirlpool, hop stand) -0.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 151 L) 145
Total: 182.3  
Equipment Profile Used: System Default
 
Notes

This is the Brooklyn Sorachi Ace Clone recipe from BYO Magizine, with no changes.

Mash in at 122F, hold 10 minutes. Raise mash temperature to 146F and hold for 60 minutes. Raise mash to 152F and hold 15 minutes. Then mash off at 168F. To 5 gallons of wort at 13.5P or 1.054, add corn sugar. Boil ends at 60 minutes. Cool to 64F, aerate well and pitch yeast. Ferment at 71F. After fermentation ends and yeast settles, dry hop with Sorachi Ace for 5-7 days.

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  • Last Updated: 2023-05-01 12:06 UTC