Sorachi Ace

Sorachi Magnum Homebrew Recipe

Posted on February 18, 2018March 25, 2018 by Sam Kornstein in Beer, Homebrew Recipe, Homebrew Review

Quick update on my latest Sorachi hops homebrew (previous recipes for Soarchi Hokkaido and Soarachi El Dorado here and here). This time I went with a simpler recipe with just light malt, caramel 15 grain, half an ounce of Magnum hops for bittering, and the rest Soarchi Ace hops for aroma. I also switched from a lager yeast back to California Ale yeast. After aging in the keg for a few weeks, this is by far one of my favorite recipes. Previous iterations didn’t have quite the right bitterness profile. The Magnum hops solves this, but doesn’t get in the way of the Sorachi flavor. Also, I probably hadn’t been aging the lager versions as long as I should have

Sorachi El Dorado Homebrew Recipe

Posted on January 8, 2018January 8, 2018 by Sam Kornstein in Beer, Homebrew Recipe

I followed up my previous Sorachi Hokkaido beer recipe with a slightly altered version, Sorachi El Dorado. It’s still predominantly Sorachi Ace, but this time I complemented it a bit with some El Dorado and Citra hops, switched back from a lager to an ale yeast (mainly to reduce the amount of time it needs to age, as I liked the recipe as a lager), and reduced the hop bill, including removing the dry hop addition all together. Here’s the recepe: And after kegging it and aging it for a week, here’s the beer: This is a solid ale, which will probably improve with a bit more age. I preferred the lager yeast, think the dry hops should be

Sorachi Ace Single Hop Home Brew Recipe

Posted on November 14, 2015November 14, 2015 by Sam Kornstein in Beer, Homebrew 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.