RedHeadBrew25
Active Member
I have recently become a convert to sour/wild beers and was lucky enough to get my hands on a bottle of Russian River Supplication which simply blew me away and only furthered my obsession for these types of brews. I must try to brew this beer!
Below is an outline of my proposed recipe and general plan, but I wanted to see what the experts thought of this plan & recipe. Thanks in advance for all the help and advice! Brew on!:rockin:
RR Supplication Clone Attempt #1 Extract w. Specialty Grains
Batch Size: 5.0 gal
Boil Size: 3.0 gal
Efficiency: 80.0%
Original Gravity: 1.063
Terminal Gravity: 1.013
Bitterness: 21.7
Alcohol: 6.5%
SRM: 20
Ingredients:
8.50 lb Pale Liquid Malt Extract
1.0 lb Crystal Malt 40L
1.5 lb Vienna Malt
0.25 lb De-bittered Black (Carafa Special® III)
Hop Additions:
0.5 oz Perle (7.1%) Add @ 60 mins
0.25 oz Perle (7.1%) Add @ 30 mins
Yeast:
White Labs WLP530 Abbey Ale
Russian River Supplication Bottle Dregs
Additional Ingredients:
1 oz French Oak Cubes soaked in Pinot Nior
Appx. 2-3 Cans (14.5oz) of Oregon Fruit Co. Tart Cherries
Whirlfloc
Yeast nutrient
Plan:
Ferment for 2 weeks in primary with just White Labs WLP530 Abbey Ale
Rack to secondary directly onto tart cherries & oak cubes and add RR Supplication bottle dregs that have been step-up via starter
Transfer off of cherries and oak at appx the 2 month mark
Bulk age for additional 6-8 months or so .or until I reach desired taste profile
Below is an outline of my proposed recipe and general plan, but I wanted to see what the experts thought of this plan & recipe. Thanks in advance for all the help and advice! Brew on!:rockin:
RR Supplication Clone Attempt #1 Extract w. Specialty Grains
Batch Size: 5.0 gal
Boil Size: 3.0 gal
Efficiency: 80.0%
Original Gravity: 1.063
Terminal Gravity: 1.013
Bitterness: 21.7
Alcohol: 6.5%
SRM: 20
Ingredients:
8.50 lb Pale Liquid Malt Extract
1.0 lb Crystal Malt 40L
1.5 lb Vienna Malt
0.25 lb De-bittered Black (Carafa Special® III)
Hop Additions:
0.5 oz Perle (7.1%) Add @ 60 mins
0.25 oz Perle (7.1%) Add @ 30 mins
Yeast:
White Labs WLP530 Abbey Ale
Russian River Supplication Bottle Dregs
Additional Ingredients:
1 oz French Oak Cubes soaked in Pinot Nior
Appx. 2-3 Cans (14.5oz) of Oregon Fruit Co. Tart Cherries
Whirlfloc
Yeast nutrient
Plan:
Ferment for 2 weeks in primary with just White Labs WLP530 Abbey Ale
Rack to secondary directly onto tart cherries & oak cubes and add RR Supplication bottle dregs that have been step-up via starter
Transfer off of cherries and oak at appx the 2 month mark
Bulk age for additional 6-8 months or so .or until I reach desired taste profile