Brooklyn Sorachi Ace Clone - Beer Recipe - Brewer's Friend

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Brooklyn Sorachi Ace Clone

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.70003 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Rating:
5.00 (1 Review)

Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday January 19th 2020
1.059
1.010
6.4%
39.8
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 12 Boil 60 min 22.52 8.3%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 12 Boil 30 min 17.31 8.3%
3 oz Sorachi Ace3 oz Sorachi Ace Hops Pellet 12 Boil 0 min 50%
2 oz Sorachi Ace2 oz Sorachi Ace Hops Pellet 12 Dry Hop Day 4 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3.49 ml Lactic acid Water Agt Mash 1 hr.
1 g Campden Tablet Water Agt Mash --
0.50 tsp Irish Moss Fining Boil --
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil --
1 each Clarity Ferm Other Primary --
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Step 1 - Add Water Strike -- 122 °F 10 min
6 qt Step 2 - Temperature Change Infusion -- 146 °F 60 min
3 qt Step 3 - Temperature Change Infusion -- 152 °F 15 min
9 qt Mash out Infusion -- 168 °F 10 min
2 gal Sparge Fly Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains (equipment estimates 5.19 g | 20.8 qt) 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 2.96 g | 11.9 qt) 2.51 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.15 g | 24.6 qt) 5.7 22.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
Total: 7.33 29.3
Equipment Profile Used: System Default
 
Notes

This is based on the Brooklyn Sorachi Ace Clone recipe from BYO Magazine Jan/Feb 2011, but reduced 0 min hops to 3 oz and eliminated corn sugar.

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: 2022-06-18 02:10 UTC