Sorachi Gold

[padley1985]

This is the first recipe I have posted on this forum so any comments or critiques are welcome .

I decided to try out a First Gold & Sorachi Ace Combo, it will be the first time ive used Sorachi but I don't want them to totally overpower the brew so I added 35g @ 15mins & then if needed ill chuck in a handfull for dry hopping.

Sorachi Gold
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.860
Total Hops (g): 125.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 10.6 (EBC): 20.9
Bitterness (IBU): 57.7 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
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4.200 kg Maris Otter Malt (86.42%)
0.250 kg CaraGold (5.14%)
0.250 kg Torrified Wheat (5.14%)
0.100 kg Flaked Barley (2.06%)
0.060 kg Chocolate (1.23%)

Hop Bill
----------------
40.0 g First Gold Leaf (7.9% Alpha) @ 90 Minutes (Boil) (1.7 g/L)
35.0 g Sorachi Ace Leaf (14.9% Alpha) @ 15 Minutes (Boil) (1.5 g/L)
40.0 g First Gold Leaf (7.9% Alpha) @ 0 Minutes (Aroma) (1.7 g/L)
10.0 g Sorachi Ace Leaf (14.9% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 90 Minutes.
Fermented at 20°C with Danstar Nottingham

[Stoat on a rope]

Sorachi is very tasty but does have a tendency to take over, looks like a sound recipe.

[padley1985]

Cheers stoat thats what Im trying to avoid cheers for the advice I think 35g should be ok at 15 mins

[Stoat on a rope]

I would say that's perfect, you can always add more to your next brew if you want more. But it certainly won't be too little to go unnoticed.

[padley1985]

I brewed this at the weekend & it smells great I only got a FG of 1046 but in comparison with some of the other brews Ive done with Bairds marris otter (Finally finished the sack ) its not too bad.

[Stoat on a rope]

excellent, i just used some sorachi in a sweet stout, its fermenting now so too early to tell how its going to be. i sympathize on the malt front, warminster malt all the way for me, worth the extra expense.

[padley1985]

a sweet stout with sorachi sounds great i'll have to let you know how mine turns out. I completely agree with you about warminster malt I have had 80% + efficiency with it in the past but I have also heard good things about crisp malting from the malt miller so for a change I'm checking them out.