LowNotes
Well-Known Member
I am attempting to brew the clone of Russian River's Supplication Ale from the HBT Recipe section, but as AG instead of partial mash.
I started it this past weekend, 2/1/2014, and am expecting it to take about 18 months total. Here is what I did so far, and my plan going forward:
10.00 lb Belgian Pale Malt
1.75 lb Vienna Malt
1.00 lb Caramel/Crystal Malt - 40L
0.50 lb Special B Malt
0.25 lb Chocolate Malt
1.75 oz Styrian Goldings (60 min) Hops
0.25 oz Styrian Goldings (10 min) Hops
I mashed for 60 minutes, BIAB, and my temp dropped from 152 to about 148 over that time. Did a 90 minute boil, cooled down to 65*, and pitched WLP530. I forgot to make a starter before...but I did make a little booster before starting my mash, 1cup of wort shaken periodicially throughout the brew day...seemed to at least get things going.
OG ended up high, 1.062, but hopefully not so much over that I ruined anything. I aerated by shaking the fermenter for 3 minutes. Set it in a room inside, ambient temp is 68* and I am hoping the fermentation kicks the temps up to the 70* that was recommended on the yeast vial.
It has been bubbling steadily for 3 days, and I feel good about it so far. Now for what I am planning next:
2 weeks from brew day, rack to a new bucket and add sour cherries. I have 8 cans of the "Oregon" sour cherries in water, 14.5oz each. I haven't decided exactly how many cans to use...possibly all 8, but was thinking at least 6. Any input here would be great. Add 2 oz. of medium toasted oak, and 12oz of pinot noir. Pitch the Brett (WLP650), with no starter.
2 months after adding Brett, pitch WLP655, with no starter.
Wait 12 months before touching anything, then give it a sniff and maybe a small sample. Once I think it is close, I plan on kegging it and putting about 18psi on it. My goal is for it to be ready to serve at a beach house with extended family the summer of 2015.
I have doubles of most gear, and plan on marking everything the beer touches post-brett with red tape and/or red marker, so I have dedicated sour-beer gear.
If anyone sees anything suspect in my plan, please let me know. I am totally new to this, and am nervous I am setting the bar a bit high for my first sour...
Thanks in advance!
I started it this past weekend, 2/1/2014, and am expecting it to take about 18 months total. Here is what I did so far, and my plan going forward:
10.00 lb Belgian Pale Malt
1.75 lb Vienna Malt
1.00 lb Caramel/Crystal Malt - 40L
0.50 lb Special B Malt
0.25 lb Chocolate Malt
1.75 oz Styrian Goldings (60 min) Hops
0.25 oz Styrian Goldings (10 min) Hops
I mashed for 60 minutes, BIAB, and my temp dropped from 152 to about 148 over that time. Did a 90 minute boil, cooled down to 65*, and pitched WLP530. I forgot to make a starter before...but I did make a little booster before starting my mash, 1cup of wort shaken periodicially throughout the brew day...seemed to at least get things going.
OG ended up high, 1.062, but hopefully not so much over that I ruined anything. I aerated by shaking the fermenter for 3 minutes. Set it in a room inside, ambient temp is 68* and I am hoping the fermentation kicks the temps up to the 70* that was recommended on the yeast vial.
It has been bubbling steadily for 3 days, and I feel good about it so far. Now for what I am planning next:
2 weeks from brew day, rack to a new bucket and add sour cherries. I have 8 cans of the "Oregon" sour cherries in water, 14.5oz each. I haven't decided exactly how many cans to use...possibly all 8, but was thinking at least 6. Any input here would be great. Add 2 oz. of medium toasted oak, and 12oz of pinot noir. Pitch the Brett (WLP650), with no starter.
2 months after adding Brett, pitch WLP655, with no starter.
Wait 12 months before touching anything, then give it a sniff and maybe a small sample. Once I think it is close, I plan on kegging it and putting about 18psi on it. My goal is for it to be ready to serve at a beach house with extended family the summer of 2015.
I have doubles of most gear, and plan on marking everything the beer touches post-brett with red tape and/or red marker, so I have dedicated sour-beer gear.
If anyone sees anything suspect in my plan, please let me know. I am totally new to this, and am nervous I am setting the bar a bit high for my first sour...
Thanks in advance!