Russian River Supplication Clone

A clone of Russian River Supplication. Notes are available here.

Supplication clone
Flanders Brown Ale/Oud Bruin
Type: All Grain Date: 29 Mar 2011
Batch Size
(fermenter):
5.00 gal
Brewer: Aaron Godfrey
Boil Size: 6.12 gal Asst Brewer:
Boil Time: 90 min Equipment: Coleman 70-Quart Xtreme Cooler
End of Boil Volume 5.20 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 72.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes: A – Pours about 1/3 inch of off-white head that fades to a ring after a minute. The beer is dark brown with hints of red.

S – The first waft shows some sour notes, mostly acidic. Upon a further wafts there is a very predominate dark cherry aroma. It’s very similar to Supplication. As it warms a smalla mount of the base brown ale is present.

M – Light to medium in body with prickly carbonation. I’m trying this at 2 weeks in the bottle, and would image it would pick up a bit more carbonation with time.

T – A little bit of acidity strikes first followed by a deep dark cherry flavor, which is very similar to the nose. After the cherry fades, a pleasant tartness begins to appear and then becomes full-on puckering as it finishes. Sour notes stick around in the mouth after swallowing.

O – Wow, very good, this could easily be a commercial sour.

Ingredients

Ingredients

Amt

Name

Type

#

%/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.6 %
1 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 10.7 %
1 lbs Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 7.1 %
8.0 oz Carafa III (525.0 SRM) Grain 4 3.6 %
0.75 oz Saaz [4.00 %] – Boil 90.0 min Hop 5 11.2 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] – Boil 90.0 min Hop 6 3.7 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.00 ml] Yeast 7
1.0 pkg Belgian Sour Mix 1 (White Labs #WLP655) [50.00 ml] Yeast 8
2.00 Items Supplication Dregs (Primary 23.0 weeks) Other 9
0.50 oz Oak Chips (French) (Secondary 7.0 days) Flavor 10
5.00 lb Sour Cherries (Secondary 5.0 weeks) Flavor 11
1.20 Cup Pinot Noir (Secondary 5.0 weeks) Flavor 12

Beer Profile

Est Original Gravity: 1.073 SG Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.7 % Actual Alcohol by Vol: 7.1 %
Bitterness: 14.9 IBUs Calories: 213.7 kcal/12oz
Est Color: 26.4 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14 lbs
Sparge Water: 3.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 17.50 qt of water at 170.5 F 158.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun , 3.43gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 3.7
Pressure/Weight: 7.26 oz Carbonation Used: Bottle with 7.26 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

Ferment with Abbey Ale yeast, Supplication Dregs, and Sour Mix for 6 months.
Transfer to secondary (6.5 gallon carboy) with .5oz French Oak(boiled for 5-10mins) along with 1-1.5 cups of Pinot Noir. Allow ~6 months
After the 6 months add 5 lbs of sour cherries that were frozen first to break down cell walls for 3 months.
Bottle with Rockpile wine yeast.The specifics of the recipe really aren’t that important, the bugs/oak/cherries are the primary flavors. I would use mostly pale/pils, some Munich, a bit of dark caramel malts for color, maybe some flaked wheat. Mash pretty warm to leave undermentables, aim for an OG of 1.064. Minimal hopping with something neutral (RR site say 27 IBUs, but my instinct would be to go lower). Pitch Bastogne or Abbey Ale (from their bottle log) along with the dregs from 2-3 bottles of fresh RR sour dregs. Ive found that putting clean/fermented beer into barrels works, but on a homebrew scale getting the bugs in early is the only way Ive gotten that much sourness.

Let it ferment out -23 weeks, then rack it to secondary onto .5 oz of French oak and 1 cup or two of Pinot Noir. Leave it along for 6-12 months before adding the sour cherries, that will give the bugs time to become the dominant organisms so you are feeding them not the Sacch. Something like 1 lb per gallon is probably enough, I like to freeze/defrost them first to breakdown the cell walls. Give it 2-6 months on the fruit, then bottle with some fresh wine yeast or Brett, and enough sugar for medium carbonation.

6/18/2011 – OG was 1.084 before adding water. Collected 4 gallons and then added 1 gallon spring water to equal 5 gallons. The vial of Belgian Sour Mix 1 leaked during transit and was only half full. Went to the store and got another one and another Abbey Aleyeast b/c I forgot to make a starter. Pitched it all along with dregs from 2 bottles of RR Supplication. OG was 1.064 after water was added.

7/3/2011 – Had a huge fermentation then settled after about a week. Set the carboy in water to keep the temps down. Moved out of the water an on to the basement floor. Fermentation seems done, temps are around 68F. It has some nasty bubbles appearing on top. Good signs of an infection.

10/2/11 – Flushed a keg with CO2 3 times to purge O2 and transfered supplication clone. Then purged 3 more times to clear the head space. The gravity reading was 1.013. Reddish-brown in color. Sour aroma with some cherries and red-wine characteristics. A very tiny bit of the brown ale aroma comes through. Doesn’t taste like a brown for sure. Tart, light brown ale flavors and cherry. Not as sour as the aroma would lead you to believe. Some red wine characteristics. Interested to see how another year will effect his beer. The sour cherries would add a nice character to it.

1/30/2012 – Transferred the beer from the keg to a 6 gallon better bottle. Gravity reading was 1.012. A little bit or sourness and cherry in the nose even though cherries haven’t been added! A hint of the brown ale base beer. Very sour with some lactic-ness. This could be very very good. Sour cherries might make it too sour? Dark brown in color with a light-medium amount of light coming through. Taste is more sour than the aroma. Pretty dry and thin (in a good way). Come summer I will ad 3-5 lbs of fresh sour cherries for 3 months minimum.

7/7/12 – Added 4 Pounds of Washington Bing cherries. Gravity reading was 1.010. The taste is very simalr to 1/30/2012. A little bit of the base brown ale in the nose along with cherries and sourness (despite no cherries being in the beer). Not a hint of the base beer in the taste. Very sour, cherries, lactic, tart. Very dry. I’m hoping w/ the cherries and carbonation it will make a fantastic sour beer. It’s certainly coming along much better than expected. Very excited. Will let it sit on the cherries until October (~ 3 months), then bottle with Rockpile wine yeast. I should note that I had the real version on draft today and it tastes very close to my version. I think I might skip the Pinot and oak chips.

10/5/12 – Gravity hasn’t changed, still 1.010. Bottled. Added 6.2 oz of table sugar to carb to 3.7 volumes of carbonation. Ended up with just under 5 gallons in the bottling bucket. Used 1/4 packet of Red Star Pasteur Champagne yeast in the bottling bucket to carbonate. Ended up with 39 x 12oz bottles and 5 x 22oz bottles.

Super sour, the nose has a super bright cherry aroma, with a hint of sourness. The taste is a mouthful of pucker. Super sour and cherry like.

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