Sorachi Ace Single Hop Home Brew Recipe

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.

As always, shoot me an email with any questions.

 

Here was the first pour:72A007E5-EBAE-4E9F-82F0-E4ABC42E2051

(Blackberry) Stout Recipe

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.

 

Hazelnut Brown Ale Homebrew (2012 Batch #2)

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

Hops:
1 Ounce Perle (7.5%) @60min
1 Ounce Saaz (3.5%) @20min

Other:
White Labs American Ale Yeast
1 Whirfloc Tablet @5min
4 Ounces Hazelnut Extract at Bottling
5 Ounces of Priming Sugar at Bottling

Original gravity reading: 1.06

And here’s the detailed recipe.

Apricot Ale Homebrew (2012 Batch #1)

School’s finally out, and my brewing equipment will be neglected no more. My latest brew is an Apricot Ale, and it’s my first homebrew in quite some time. Here’s the recipe for those interested:

Grains:
7 Pounds Light Malt Extract
1 Pound American Crystal 60

Hops:
1 Ounce Amarillo (9.2%) @60min
1 Ounce Amarillo (9.2%) @30min
1 Ounce Columbus (13.2%) @ 10min
Dry hop with 1 Ounce Cascade (5.5%) in Secondary (7 Days)

Other:
White Labs California Ale V Yeast
1 Whirfloc Tablet @5min
4 Ounces Apricot Extract at Bottling
5 Ounces of Priming Sugar at Bottling

Original gravity reading: 1.056

It’s similar to a recipe I made a couple years ago, and it’s a bit like a hoppier and stronger version of Magic Hat #9. Here are a few pics: