Kobayashi Wheat featuring Sorachi Ace
A unique high-alpha Japanese hop, Sorachi Ace contributes a fresh lemony aroma that’s perfect for American-style wheat beers. We used the hops liberally to take advantage of this special character, and selected Wyeast 1010 American Wheat yeast to provide some complementary tartness. An ideal summer brew for hopheads!
Original Gravity 1.057
Final Gravity 1.013
Alcohol Content 5.5%
6 lb. Muntons Wheat Dried Malt Extract
½ lb. Weyermann Caramel Wheat 66° L
1 lb. Flaked Rye
¾ oz. Sorachi Ace Hop Pellets (Bittering, 60 min)
½ oz. Sorachi Ace Hop Pellets (Flavoring, last 10 min)
½ oz. Sorachi Ace Hop Pellets (Flavoring, last 5 min)
1¼ oz. Sorachi Ace Hop Pellets (Finishing, last 1 min)
Wyeast # 1010 American Wheat Yeast
A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.
1. Divide the cracked grains among 3 of the muslin bags (no more than ½ pound per bag) and add them to your brew kettle along with 1½–2 gallons of cold water. Heat slowly.
2. Steep the grains in hot water (about 145°–160°F) to extract flavor and color – do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.
3. Remove the pot from the heat. Add one of the bags of dried malt extract. Do not add the other bag at this time. Keep the kettle off the burner and stir until the malt extract is completely dissolved.
4. Put the pot back on the burner and bring to a boil. Once boiling, place the bittering hops into 3 muslin bags (no more than 1 oz. per bag), add them to the pot, and set a timer for 1 hour. Keep an eye on the pot to avoid boil-overs.
5. After 40 minutes of boiling, remove the post from the heat (no need to stop the timer), add the 2 lbs of dried malt extract, and stir until completely dissolved. Put the pot back on the heat and add the Flavoring Hops, divided between 2 muslins bags.
6. After 45 minutes of boiling, add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify beer (optional).
7. After 50 minutes of boiling, add the Flavoring Hops 1 (in a muslin bag).
8. After 55 minutes of boiling, add the Flavoring Hops 2 (in a muslin bag).
9. After 59 minutes of boiling, add the Finishing Hops (in a muslin bags).
10. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.
11. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.
12. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast to the
13. Store the fermenter where the temperature will be a fairly constant 60°–65°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep the beer in the primary fermenter for two weeks until active fermentation is done (no signs of active fermentation for the last 2 to 3 days).
14. This beer may benefit from a secondary fermentation. This extended aging should be done in a glass carboy for an additional 2 to 4 weeks before bottling (optional when using the California Lager yeast).
15. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1–2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.