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Old 02-25-2013, 03:16 AM   #11
seatbelt123
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Sep 2011
Durham, NC
Posts: 391
Liked 18 Times on 17 Posts


Looks like a fine recipe, thanks for posting. Finn you think this would age well over 5 or 10 years in a bottle? I'm planning on doing a few beers for long term aging and this looks like it might be a good candidate.

 
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Old 05-29-2013, 07:42 PM   #12
kaips1
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Dec 2011
lexington, ky
Posts: 192
Liked 26 Times on 20 Posts


Quote:
Originally Posted by seatbelt123
Looks like a fine recipe, thanks for posting. Finn you think this would age well over 5 or 10 years in a bottle? I'm planning on doing a few beers for long term aging and this looks like it might be a good candidate.
You would need more dextrins for this to really age 5yrs. The Brett and bugs depending on pitching size will eat through this recipe as is, which could turn into a flabby/watery beer. 1# of carapils or .5# maltodextrin powder would help in aging and mouthfeel while its young.

 
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Old 10-17-2013, 06:24 PM   #13
skokott
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Aug 2013
Toronto, Ontario
Posts: 69
Liked 1 Times on 1 Posts


Am a novice interested in making this.

Do the cherries and wood chips need to be sterilized first and if so with what?

thanks.

 
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Old 02-25-2014, 12:24 AM   #14
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Any update/tasting notes?


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Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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Old 03-03-2014, 10:08 PM   #15
LovesIPA
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May 2012
Sacramento, CA
Posts: 1,521
Liked 204 Times on 153 Posts


Quote:
Originally Posted by bradthoc View Post
any update/tasting notes?
+1!
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Old 03-06-2014, 06:39 PM   #16
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Quote:
Originally Posted by skokott View Post
Am a novice interested in making this.



Do the cherries and wood chips need to be sterilized first and if so with what?



thanks.

Not an expert in this, but my past findings (and what I've done) is boil my wood chips/spirals for 10 minutes - if I'm not doing a sour beer type.


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__________________
Primary:
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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Old 03-13-2014, 11:44 PM   #17
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Anyone know the all grain conversion for the extract used in the above recipe? Thinking about giving this one a go here in about two weeks.


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__________________
Primary:
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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Old 04-17-2014, 05:43 PM   #18
therainmaker
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Feb 2013
Posts: 295
Liked 45 Times on 31 Posts


Quote:
Originally Posted by Bradthoc View Post
Anyone know the all grain conversion for the extract used in the above recipe? Thinking about giving this one a go here in about two weeks.


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I believe it will work out to 9 lbs of grain if he used LME 11.25 for DME

 
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Old 04-17-2014, 08:27 PM   #19
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Quote:
Originally Posted by therainmaker View Post
I believe it will work out to 9 lbs of grain if he used LME 11.25 for DME

Thanks. I came up with just over 9lbs. trying to figure it out on my own, so that's reassuring!


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__________________
Primary:
Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen

 
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Old 04-25-2014, 10:38 PM   #20
Trash_can_man
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Mar 2013
Posts: 9

Looks like a solid recipe. I've been looking for a good sour to try and make. As a bonus I found dried cherries at Costco today.


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