Brooklyn Brewery: Brooklyn Sorachi Ace

Brooklyn Brewery: Brooklyn Sorachi Ace

(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.008
IBU = 36 SRM = 3 ABV = 7.5%

Brooklyn Sorachi Ace marries the overall structure of the modern saison style with the unique lemony/herbal qualities of the Sorachi Ace hop. Sorachi Ace is used throughout, and very complete attenuation gives refreshing, flinty dryness.

Ingredients
11 lbs. (5 kg) Pilsner malt
1 lb. (0.45 kg) corn sugar
6 AAU Sorachi Ace hops (60 min.) (0.5 oz./14 g of 12% alpha acids)
6 AAU Sorachi Ace hops (30 min.) (0.5 oz./14 g of 12% alpha acids)
5 oz. (140 g) Sorachi Ace (0 min.)
2 oz. (57 g) Sorachi Ace (dry hop)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Trappist Ale) yeast
¾ cup (150 g) dextrose (if priming)

Step by Step
Mash the grains at 122 °F (50 °C), hold 10 minutes. Raise mash temperature to 146 °F (63 °C) and hold 60 minutes. Raise mash temperature to 152 °F (67 °C) and hold 15 minutes, then mash off at 168 °F (75 °C). Add corn sugar to 5 gallons (19 L) of collected wort at SG 1.054. Boil for 60 minutes, adding hops at times indicated. Turn off heat and add 5 oz. (140 g) Sorachi Ace hops to the wort. After two minutes, begin cooling to 64 °F (18 °C), aerate well, and pitch yeast. Ferment at 71 °F (22 °C). After fermentation ends and yeast settles, dry hop with Sorachi Ace for 5–7 days. Bottle or keg as normal.

Extract with grains option:
Reduce Pilsner malt to 2 lbs. (0.91 kg). Add 2 lbs. (0.91 kg) Pilsner dried malt extract and 4 lbs. (1.8 kg) Pilsner liquid malt extract. Steep grains at 148 °F (64 °C) for 60 minutes. Add dried malt extract and boil for 60 minutes, adding hops at times indicated. Add liquid malt extract and sugar in the final 15 minutes of the boil. Follow the remaining portion of the all-grain recipe.