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Mt. Sorachi IPA

Mt. Sorachi IPA

Double IPA • All Grain • 6.25 gal


My attempt at a clone of Fire On The Mountain Brewery's Big In Japan IPA.

January 10, 2021  06:26pm

0.0/5.0 0 ratings

Ingredients (All Grain6.25 gal)

  • 11 lbs Pilsen Malt;Malteries Franco-Belges

    Pilsen Malt;Malteries Franco-Belges

    Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

  • 1.5 lbs Vienna Malt;Weyermann®

    Vienna Malt;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.

  • 0.25 lbs Acidulated Malt;Weyermann®

    Acidulated Malt;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • 2 lbs Rice Flaked

    Rice Flaked

    Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

  • 1 oz Chinook -12.0 AA% pellets; boiled 75 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1.5 oz Cascade -6.5 AA% pellets; boiled 20 min


    Spicy with citrus notes. Slightly grapefruity.

  • 0.5 oz Cascade -6.5 AA% pellets; boiled 1 min


    Spicy with citrus notes. Slightly grapefruity.

  • 2 oz Sorachi Ace -12.9 AA% pellets; boiled 1 min

    Sorachi Ace

    Reportedly grown for several years at a Sapporo Breweries Hop Farm in China and exported to Japan and other countries. Sorachi Ace has a unique lemony aroma. Works well with Citra and Simcoe. Ideal for Belgian Saison's or new IPA recipes.

  • 0.5 oz Chinook -12.0 AA% pellets; boiled 1 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Citra® -12.7 AA% pellets; added dry to secondary fermenter


    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 1tsp Irish Moss -last 10 mins of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Imperial YeastA01House

    Imperial YeastA01House

    The best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.


Mash Schedule: 122F 30-min 140F 30-min 158F 30-min 165F 15-min Water: 1 Campton tablet 1.5tsp Gypsum 0.5tsp Cal Cloride Hops: All hops noted as 1min were actually a late addition (15-min) when wort reached 170F. Dry hop done in secondary for a total of 9 days. Fermentation Temp = 62F

Style (BJCP)

Category: 22 -Strong American Ale

Subcategory: A -Double IPA

Range for this Style
Original Gravity: 1.074 1.065 -1.085
Terminal Gravity: 1.018 1.008 -1.018
Color: 4.1 SRM 6 -14
Alcohol: 7.5% ABV 7.5% -10%
Bitterness: 63.7 IBU 60 -100



Not perfect, but close

2021-01-11 5:31pm

FOTM Brewery is in my neighborhood and I've always loved this IPA of theirs and have missed it during the pandemic and wanted to try a clone. I came up with a rough draft recipe and emailed it to them and their brewmaster was kind enough to reply with some suggested adjustments. Very cool! Anyway, come brew day I was shocked to see the mash efficiency I had, the best I've ever had in fact, around 87%. I assumed it was the result of the highly modified Franco-Belges malt and maybe due to the multi-step/longer mash as well. So my OG was above target. However, I was unable to get any American Ale yeast at the brew shop and ended up using Imperial's House strain with is English and has a lower attenuation. Long story short...due to the lower attenuation my ABV came in on target, but my TG was higher than planned. Oh well... So, when I brew this again I'll use an American Ale yeast and recalculate for better efficiency. Nonetheless, the beer is solid and close to the original. I know there are a lot of Sorachi Ace haters out there, but using them as a late addition really allows their lemon aroma/flavor to shine without any of the other flavors (dill, etc.) you hear people complain of with that hop.

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