Sorachi Patersbier part Twee
This batch of Sorachi Patersbier I’m making for Get Real NY which is on March 19th and 20th. I changed up the recipe a bit from the version that won best in show at the New Jersey State Fair. As always this recipe is my own creation, feel free to use this and other recipes. If you use it, please drop a note and let me know how it turned out.
Batch Size: 5 gal
Boil Size: 6.4 gal
Boil Time: 60 min
Create Yeast Starter:
1500ml yeast starter Trappist Super High Gravity (White Labs #WLP099)
crashing 1800ml Starter to decant off excees liquid
Vorlof run off
1st Runnings Mash to kettle
Filling Kettle
Grist:
5.00 lb Pilsner Malt (2 Row) US (2.0 SRM)
5.00 lb Vienna Malt (3.5 SRM)
0.25 lb Acid Malt (3.0 SRM)
Mash:
60 min Saccrification Add 12.00 qt of water at 164 F 149.0 F
10 min Mash Out Add 7.18 qt of water at 211 F 168.0 F
Boil:
boil volume of 6.41 gal
Estimated pre-boil gravity is 1.047
60 min 1.00 oz Saaz [4.00 %]
15 min 1 Whirfloc Tablet
10 min 1.00 oz Sorachi Ace [11.8%]
10 min 1 tsp Yeast Nutrient
Fermentation:
Original Gravity: 1.048
Final Gravity: 1.002
Pre Boil Gravity
Hot water runoff from Wort Chiller
can’t wait to try it!!
If your a Get Real NY you can. It’s gonna be a great beer to follow up all those big ass beers. it is super dry and refreshing. It fermented out to 1.002, there is no sugar left in this beer. It tastes great!
I think this might be my next beer to brew. I’ve been wanting to brew a patersbier and try out sorachi. Does the lemony character of the sorachi show itself? Just recently came across your blog-good stuff.
Hi Jeff, Sorry for the delay, your post got stuck in wordpress’s spam folder. the Lemony flavor is a bit delecate with this hop. To much and it becomes a bit grassy in my opinion. Also since this is such a light beer a little goes a long way. I would not go over an ounce of the sorachi. If you brew it let us know how it turns out. Cheers!