This is one of my favorite recipes of all time. I discovered Sorachi Ace when someone brought a homebrewed gallon to a friend’s party and I gave it a try. For the first time in years, I felt as though I was trying a new style of beer. It wasn’t just good, it was completely unfamiliar. A hop profile I had never experienced. It’s a strain that was developed in Japan by Sapporo in the 70’s and 80’s, and is only now making it’s way to the US market in meaningful quantities.
I went home and immediately did some research, eager to brew something similar. The below recipe is what I came up with. And I’m very happy with it.
Here’s what I went with:
3 lbs Maris Otter Light 3 lbs Pilsner Light 1 lb Wheat 1 lb Rice 1 lb Flaked Barley 2 oz Sorachi Ace (30 min, 15 min, 5 min, flame out) 2 oz Sorachi Ace (Secondary dry) California Ale Yeast
The rice lightens it up a bit, the flaked barley adds a creamy head profile, the the California Ale Yeast is unobtrusive, allowing the hop profile to dominate the taste.
A few weeks after this was ready I tried the Brooklyn Brewery Sorachi Ace single hop. It seems to be the most popular one on the market. It was alright, but I think the high 7.6% ABV and Belgian yeast they use masks the Sorachi Ace flavor. I’m still looking for something on the market that I like, but until then, I’ll keep brewing it.
Last week I brewed my first batch of beer in quite some time. I didn’t brew this past spring as I was moving in the summer, and didn’t want to worry about moving a bunch of extra bottles and/or full carboys. And It took some time to get settled in my new place. But now I’ve finally got my homebrew setup running. So let there be fresh beer again.
Last weekend my plan was to brew a blackberry stout. I came up with a new recipe inspired by some previous stouts I had made, and brewed it last Sunday afternoon. I had picked up some blackberry flavoring with the intention of adding it at bottling. But I just transferred it from primary to secondary, and after tasting a bit, I decided I might just go with a straight stout. Or maybe bottle two variations — a straight stout and a blackberry version. I’ll probably decide on bottling day. But here’s the recipe. And here are my other recipes. I’ll follow-up with a review on how it comes out. As always, feel free to email me with any questions.
I brewed a Hazelnut Brown Ale the other night. It’s an original recipe I put together after reviewing a few similar brew recipes online. I’m shooting for about 6% ABV and something a bit hoppier than a traditional brown.
Here’s the recipe summary:
Grains: 7 Pounds Light Liquid Malt Extract 1 Pound American Crystal 20 1 Pound American Crystal 80 1 Pound English Brown .5 Pounds Chocolate .5 Pounds Light Munich