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Old 07-02-2012, 11:27 PM   #1
Feb 2010
Posts: 42
Liked 9 Times on 9 Posts

Recipe Type: All Grain   
Yeast: Abbey Ale   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: Brett B, Belgian Sour Mix   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.004   
IBU: 23   
Boiling Time (Minutes): 60   
Color: 28   
Primary Fermentation (# of Days & Temp): 14 at 68-71   
Secondary Fermentation (# of Days & Temp): 18 months at ambient   
Tasting Notes: see below   

Here's the recipe and technique I used...

Recipe: Supplication Clone
TYPE: Partial Mash

Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 6.50 gal
Estimated OG: 1.064 SG
Estimated Color: 20.8 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
6.75 lb Extra Pale Extract (1.3 SRM) Extract 65.85 %
1.75 lb Vienna Malt (3.5 SRM) Grain 17.07 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.76 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.88 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.44 %
1.75 oz Styrian Goldings [3.50 %] (60 min) Hops 21.2 IBU
0.25 oz Styrian Goldings [3.50 %] (10 min) Hops 1.1 IBU
1.00 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
1 Pkgs Belgian Sour Mix I (White Labs #WLP655) Yeast-Ale
1 Pkgs Brett Brux (White Labs #WLP650) Yeast-Ale

Measured OG: 1.053
Measured FG: 1.004
Measured ABV: 6.39%

Here's a compendium of the information I could find out about the beer that helped me with this quest: brown ale aged in French Oak Pinot Noir barrels, aged with sour cherries, fermented with Brett, Lacto, and Pedio; 7.00% ABV; OG 1.064 ; 27 IBU's

*From Vinnie: "We ferment in the primary with Abbey 530 Yeast and remove the yeast post fermentation and hit the beer with Brett and the cherries (25 pounds to a 60 gallon wine barrel) in the wine barrel and let it sit for 2 months. After that we add the bacteria and more Brett, it normally ages for 12 months in the barrel.

My Technique
*Pitch the abbey ale yeast to primary - down to 1.014 after 14 days (ramped up from 68 to 71 over the course of fermentation)

*Transferred to secondary with 2 oz of oak (1oz french-medium and 1oz american-medium), 12oz of pinot wine (Estancia), cherries (3lb of cherry puree, 24oz of frozen cherries), and brett B. Allow it to ferment for 2 months.

*Add belgian sour mix and allow to ferment for another 6-18 months

*After 12 months, cork and cage the beer to 4.0 volumes of CO2 adding 7.5oz of table sugar and 5.5oz of Safale US05

The taste coming out of the fermenter at bottling is exactly what I was looking for. Cherries up front on the nose, nice complexity of oak and malt and brett. Moderate tartness in the finish. Overall, uncarbonated, I think it's a great beer that I really enjoy drinking. Does it compare to the real Supplication? I'll update this in a few months with a side by side comparison and tasting notes.

To make this beer you will need a lot of patience. And space to let this thing go for a total of 18 months or so. But overall it's not that complicated, just need some time. Unfortunately, the bulk of my secondary fermentation was not temp controlled, so ideally, I would fix that in future if I could. Also, when I re-brew this beer, I'd like to do an all grain mash to better control the fermentation profile, also possibly adding a bit of acidulated malt. Also, I may try to always have a batch of this fermenting away, as it could be blended like traditional lambics or kegged for long term storage.

Feel free to ask questions if you have them. I'd like to thank Oldsock on the forums and his website ( for the resources. I also would like to thank Vinnie, who actually responded to my emails and helped me formulate a recipe. Awesome!

Cheers! - BK

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Old 07-03-2012, 01:59 AM   #2
May 2012
Tulsa, OK
Posts: 59
Liked 6 Times on 6 Posts

Thanks for sharing the recipe, this looks pretty great.

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Old 09-07-2012, 08:41 PM   #3
Apr 2011
brookings, sd
Posts: 363
Liked 21 Times on 17 Posts

Now that is a comprehensive recipe, very nice post!

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Old 09-08-2012, 02:13 AM   #4
May 2011
Muskegon, Michigan
Posts: 154
Liked 3 Times on 3 Posts

I heard Vinnie uses dried Michigan tart cherries.

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Old 09-11-2012, 10:54 PM   #5
Mar 2012
Ventura, CA
Posts: 89
Liked 10 Times on 9 Posts

I've been planning a sour for a while now, and this is some great information. My one question concerns what Vinnie said about removing the original yeast after fermentation is complete. In the video I've seen (
), he says this is to remove any "autolysized yeast character." I'm assuming that RR does this with their regular filtration setup (I've only been to Stone, but I'm guessing it's similar to their centrifuge/diatomaceous earth system).

Only the home brew side, I've never filtered out yeast before. Nor do I see myself building a system any time soon. Are there additives that will kill off the yeast without affecting the beer? Potassium Sorbate and Campden seem to be a popular combination, but I've never used this technique before. BK - did you run into any issues with leaving the 530 in, or is 5 gallons a small enough batch that we shouldn't have to worry about that?

As a side note to Winters' comment - I just watch a video with Vinnie, and he says most of the fruit is from California, but "on occasion the cherries need to come from Michigan 'cause there just aren't that many sour cherries grown here."

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Old 09-25-2012, 12:36 AM   #6
Aug 2008
San Diego, CA
Posts: 1,118
Liked 8 Times on 8 Posts

I wouldn't imagine autolysis to pose any problem on a homebrew scale. just rack off the yeast cake into secondary before adding the brett, bugs, and fruit.
That's what Jamil said.

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Old 01-12-2013, 07:09 PM   #7
Feb 2012
Posts: 32

Most likely a dumb question, but the longterm aging/Brett/sour blend fermentation was in Glass carboys, right?

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Old 01-17-2013, 05:26 PM   #8
May 2011
Muskegon, Michigan
Posts: 154
Liked 3 Times on 3 Posts

Better bottle for some oxygen in your brew or glass Carboy for no extra added oxygen.

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Old 02-14-2013, 02:12 PM   #9
Feb 2012
Posts: 32

Brewed this recipe 12/30/12. Fermented according to your post/schedule but my gravity is only down to 1.020. Sample today is very vinous, dominated by the pinot noir added. I know we're still early on, but planned on adding the Sour Mix in a couple of weeks. Should I pitch more Abbey Ale to get it lower, or just not worry and pitch the Sour Mix?

Any opinions are welcome... (i'm posting this in the supplication clone thread as well)

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Old 02-15-2013, 02:43 PM   #10
May 2011
Muskegon, Michigan
Posts: 154
Liked 3 Times on 3 Posts

Pitch sour mix! It will eat up any leftover sugars.

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