Description

Garret Oliver is a bit of a legend on the brewing world. He’s been brewmaster at the Brooklyn Brewery since 1994 as well as being a highly regarded author and lecturer on all beery matters. This is his favourite beer that they brew at Brooklyn Brewery, and although a little more complicated in steps its a beer worth taking the time to brew.

Ingredients

Weyermann® Premiere Pilsner Malt (5000 grams)
Sorachi Ace Pellets (244 grams)
Brewing Sugar (Dextrose) 1kg (1 packs)
Safbrew™ T-58 (1 packs)

Method

Beer Style (main): American Ales
Beer Style (sub): Pale American-Belgo-Style Ale
Batch Size: 19L
Original Gravity: 1062
Final Gravity: 1008
ABV %: 7.5
IBU: 36

THE MASH
Temperature °C: see comments
Length (mins): see comments
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

17g Sorachi Ace – Boil 60 min
17g Sorachi Ace – Boil 30 min
150g Sorachi Ace – Flame Out

Secondary additions and timing:

60g Sorachi Ace – Dry Hop for 5-7 days

Yeast: T58
Fermentation temperature/steps: 18-20c

Comments:

Temperature steps are :
50 °C for first 10 minutes.
Raise temperature to 63 °C and hold for 60 minutes.
Raise mash temperature again to 67 °C and hold for 15 minutes
Finally raise to 75 °C then remove the grain and start boiling

The difference in this recipe and others is we’re going to start the steeping process a little lower and then gradually raise the temperature in stages.
You can easily do this by firing up the burners on your hob for a minute or two – make sure you keep stirring!