This is a Community Recipe created by karolicker
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BESTMALZ Pilsner (1500 grams)
Crisp Hana Malt – Floor Malted Barley (1500 grams)
Weyermann Munich Malt I (200 grams)
Weyermann Acidulated Malt (80 grams)
Crisp Pale Wheat Malt (250 grams)
Crisp Rye Malt (300 grams)
Sorachi Ace Pellets (70 grams)
Mangrove Jacks Belgian Abbey M47 Yeast (1 packs)
Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Blonde Ale
Batch Size: 20 L
Original Gravity: 1.047
Final Gravity: 1.011
ABV %: 4.8
Temperature °C: 63
Length (mins): 90
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
60 – Sorachi Ace 20g
30 – Sorachi Ace 10g
20 – Sorachi Ace 10g
10 – Sorachi Ace 10g
10 – Flocculation tablet/Irish Moss etc
Flame Out – 20g Lightly Crushed Coriander Seed (not included)
Flame Out – Zest one fresh orange (optional)
Start of Fermentation – 300g Lyle’s Golden Syrup or light inverted syrup
Secondary additions and timing:
Dry Hop – Sorachi Ace 20g, after the fermentation has settled down from high krausen
Yeast: Mangrove Jack’s Belgian Abbey
Fermentation temperature/steps: 19-20 C
You will need to supply your own coriander seeds, Orange, and syrup.
Mashed at 63C for 90 mins. Simple cold sparge with 8 liters of cold water.
Had to top up with 5 gallons of cold water post boil in the end because my boiler is unreasonably efficient. Still came out at the .042 OG so all was good.
Seemed to brew out to FG within a couple of days, so I can only assume that MG’s abbey yeast is powerful stuff.
Initial sample is pleasant and citrussy, and bitterness is bang-on. Smells a bit like an adult um-bongo. Beer is still dry hopping. Will update when final product is sampled.
Full writeup here: https://www.brewersfriend.com/homebrew/recipe/view/1236163/sorachi-ace-deviant