Belgian IPA (Sorachi Ace) 
All Grain Recipe
Submitted By: atomicfatboy (Shared)
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| Batch Size: 6.00 gal | Style: Belgian IPA (21B) |
| Boil Size: 8.00 gal | Style Guide: BJCP 2015 |
| Color: 6.0 SRM | Equipment: 5 Gallon RIMS (60') |
| Bitterness: 74.2 IBUs | Boil Time: 60 min |
| Est OG: 1.070 (16.9° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.007 SG (1.9° P) | Fermentation: Ale, Two Stage |
| ABV: 8.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 8.00 oz |
Cara 8 (Dingemans) (7.5 SRM) |
Grain |
2 |
| 1.00 oz |
Sorachi Ace [4.7%] - Mash Hop |
Hops |
3 |
| 1 lbs |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
4 |
| 0.50 oz |
Warrior [17.5%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Warrior [17.5%] - Boil 30 min |
Hops |
6 |
| 2.00 oz |
Sorachi Ace [4.7%] - Boil 10 min |
Hops |
7 |
| 2.00 oz |
Sorachi Ace [4.7%] - Boil 5 min |
Hops |
8 |
| 2.00 oz |
Sorachi Ace [4.7%] - Steep 10 min |
Hops |
9 |
| 1.00 oz |
Cascade (4.7% AA) [4.7%] - Steep 10 min |
Hops |
10 |
| 1.00 oz |
Southern Cross (9.4% AA) [9.4%] - Steep 10 min |
Hops |
11 |
| 1.0 pkgs |
Belgian Ale A (Omega #OYL-024) |
Yeast |
12 |
| 2.18 oz |
Southern Cross (9.4% AA) [9.4%] - Dry Hop 7 days |
Hops |
13 |
| 1.00 oz |
Cascade (4.7% AA) [4.7%] - Dry Hop 7 days |
Hops |
14 |
| 2.00 oz |
Sorachi Ace [10.1%] - Dry Hop 3 days |
Hops |
15 |
Taste Notes
Way too bitter, strong grassy hop aroma and flavor. Notes
Cooler mash tun and 10 gal boil kettle, no pump
Water 90/10 (RO:tap) with 4g CaSO4, 3g CaCl2, 1g MgSO4 and 1.5ml 88% lactic
Initial Infusion Calc: (0.2/1.5)(148-54)+148= (.1333x94)+148= 160.5
Grain: 14.5# x1.5= 21.75 qts or 5.44 gallons
Actual infusion: 5.6 gallons at 160 degrees = IMT 148 at 5.4 ph. Topped up HLT with RO to 8 gallons and adjusted pH to 5.5
IBV=7.25 gal @ 1.060 refractometer
FBV (05/13/19)= ~1.066 at 6.25 gallons (knocked over sample before accurately measuring)
FG (5/26/19): 1.004@ 70 degrees (1.005 adj)
Pitched yeast @72 deg x1 day. Increased to 74 deg for remainder of primary fermentation.
1st round dry hop x 10 days, added during day 3 of fermentation as it began to slow
2 oz sorachi ace added to keg for 3 days at basement temp (61 deg) under 10 psi
8.1% ABVThis Recipe Has Not Been Rated
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