Brooklyn Sorachi Ace – Jon Finch

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.

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Ingredients Included

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

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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!

Use 450g of the dextrose in the last 15 minutes of the boil, its best to take some boiling wort out and dissolve the sugar in it before adding to the boil than just pouring it straight into the boil, where it can fall to the bottom of the kettle and scorch.