I tried the Brooklyn Brewery Sorachi Ace Saison a few days ago and really like it. Hopfully someone else has tried it and can weigh in.
Smooth soft body, big foamy head, lemony aroma and taste, not extremely dry and spicy like Dupont. Brewery reports:
fermentables - german pils malt, sugar
OG/FG - 1.064/1.006 for 7.6% ABV
Perle and Sorachi Ace to 34 IBU, dry hopped
“housestrain” Belgian yeast primary
champagne yeast secondary (I interpret this as bottle conditioning)
I’ve not used Sorachi Ace and am concerned about overwhelming the beer with the lemony flavor from this hop.
Thinking of making this recipe below. Comments appreciated.
Bestmalz pils - 12.0 lbs at 75% eff
cane sugar - 1.0 lbs
maybe a touch of wheat malt for head retention
German Perle - .8 oz 8% 60 min
Sorachi Ace - 1.0 oz 15% 10 min
Sorachi Ace - 0.5 oz 15% 0 min
Sorachi Ace - 0.5 oz 15% dry (or ditch the FO and use 1.0 dry)
calculates to about 32 IBU’s
mash single infusion at 152F
3711 French Saison
champagne yeast or WY 1056 for attenuation