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[34] Sorachi Pils

Method: BIAB
Style: Bohemian Pilsener
Boil Time: 45 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.24 liters
Post Boil Size: 19.07 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 48% (brew house)
Source: David Russell
Calories: 8325 calories (Per 17L)
Carbs: 538.3 g (Per 17L)

Created: Monday December 22nd 2025

Original Gravity:

1.054

Final Gravity:

1.004

ABV (standard):

6.6%

IBU (tinseth):

57.3

SRM (morey):

3.7

Mash pH

6.0

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Weyermann - Extra Pale Premium Pilsner Malt5 kg Extra Pale Premium Pilsner Malt	38	1.5	91.7%
0.45 kg	Corn Sugar - Dextrose0.45 kg Corn Sugar - Dextrose	42	0.5	8.3%
5.45 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17 g	Sorachi Ace17 g Sorachi Ace Hops	Pellet	11.1	Boil at 100 °C	60 min	29.63	15.6%
17 g	Sorachi Ace17 g Sorachi Ace Hops	Pellet	11.1	Boil at 100 °C	30 min	22.77	15.6%
15 g	Sorachi Ace15 g Sorachi Ace Hops	Pellet	11.1	Hop Stand at 100 °C	0 min	4.9	13.8%
60 g	Sorachi Ace60 g Sorachi Ace Hops	Pellet	11.1	Dry Hop at 19 °C	Day 4		55%
109 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
109 g	Sorachi Ace (Pellet) 109 g Sorachi Ace (Pellet) Hops		57.3	100%
109 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Step mashed	Infusion	--	67 °C	90 min

Yeast

Fermentis - Safale T-58

Amount:	1 Each	Cost:
Attenuation (custom):	91%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Camden tablet – 1/4 each to mash and Sparge Kettle AMS – Mash 13ml, Sparge 15ml DWB – Mash kettle only – 9g
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 7/10
Malt Miller Kit

ABV: 6.5%
Yeast attenuation: 72-78%
My attenuation: 91%
Yeast: fruity, banana, clove and peppery notes
Do differently: Nope.

Recipe: OG: 1062 FG: 1008 ABV: 7.5%
Achieved: OG: 1054 FG: 1004.5 ABV: 6.5%

Notes: Malt Miller Kit
Garret Oliver at Brooklyn Brewery. Sorachi Ace hops, Jon Finch. American Belgium style pale ale.
Heated up at end fermentation so high attenuation?
In fermenter for 6 weeks. Not intentional.
Used only 350g dextrose. Undershot again.
Used 100g hops at flame out and same dry hop, as packs were 100g.
Fermentation stopped after 2 days so raised heat and it bubbled a little again. Hit FG though.

Do again: maybe. Good experiment for this strong flavoured hop. Good bitter AIPA. Went down very well with home brew club. Do prefer Saaz.

Recipe Photos

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-01-06 15:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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