So I want to do a sour here soon and one of my favorites is supplication by russian river. I found this recipe that seems like its on the right track. I was telling my brother about it (he's a seasoned brewer as well) and he told me that he had a 5 gallon chardonnay barrel his neighbor gave to him after he made wine once. I know supplication uses old pinot barrels and cherries. If I barrel aged the recipe below with cherries and everything, would it work? Would it be better to age in carboy with pinot soaked oak chips?? Should I do a sour saison or a dry hopped pale or something with less color in the chard barrel? I could do 2 sours as well. Im somewhat at a crossroad and need to decide which way to go.
Oh and I have 3 bottles of supplication and 2 bottles of Immitus which is a zin barrel aged sour avery brewing just released in my wine fridge that I will use the dregs from as a bug source instead of the white labs sour mix
Here is the recipe i was planning on until my brother threw me a curve ball.
Oh and I have 3 bottles of supplication and 2 bottles of Immitus which is a zin barrel aged sour avery brewing just released in my wine fridge that I will use the dregs from as a bug source instead of the white labs sour mix
Here is the recipe i was planning on until my brother threw me a curve ball.
Size: 6.0 gal
Efficiency: 80.0%
Original Gravity: 1.063 (1.040 - 1.074)
Terminal Gravity: 1.013 (1.008 - 1.012)
Color: 21.51 (15.0 - 22.0)
Alcohol: 6.58% (4.0% - 8.0%)
Bitterness: 22.1 (20.0 - 25.0)
Ingredients:
11.0 lb American 2-row
1.0 lb Caramel Malt 40L
1.5 lb Vienna Malt
0.5 lb Carafa Special® TYPE III
mash at 158 or so for a high final gravity
1.0 oz Perle (8.2%) - added during boil, boiled 45.0 min
whirlfloc and yeast nutrient.
Stirplate starter of White Labs WLP530 Abbey Ale.
oxygenate with o2 and airstone.
Give it about 3 weeks in primary, keeping it above 70 degrees for the yeasties to do their thing. Rack when it hits 1.020 or so.
Into secondary, dump a package of Brett, and give it another couple of weeks.
Then, dump Into secondary 2.0 lb mashed cherries, as well as a package of Belgian Sour Mix 1. For a full effect, soak 1oz of oak chips in some pinot, and add those to the secondary as well. Let that chill for 2-3 months.
Rack to a keg, stash for 6 months before carbing.
Hugely labour intensive beer, and man, if I tapped that keg after a year or so and it tasted like arse, I wouldn't be a happy bunny!