Bluelinebrewer
Well-Known Member
Hello all. As the title suggests, this will be my first attempt at a sour. I'm trying to somewhat replicate Russian River's Temptation. I found this clone recipe on BYO:
As I've never used Brett, Pedio, or Lacto before, is there anything I need to be aware of? The article mentions doing a starter for the bugs, anything I need to do with that, out of the usual process for a yeast starter? I know dregs from RR would be optimal, but, I don't have a lot of access to that, only had it once and I loved it. So are dregs from other sours acceptable? I also understand, from the article, that I need to let the fermenting yeast do it's thing before pitching the bugs.. yes? Thanks for any tips/advice you guys can give me!
Russian River Brewing Co. Temptation clone
(5 gallons/19 L, all-grain) OG =1.064 FG = 1.012 (going into the barrel), IBU = 28 SRM = 4 ABV = 6.7%
Ingredients:
12 lb. 6 oz. (5.6 kg) 2-row pale or Pils malt
10 oz. (0.28 kg) wheat malt
3.8 AAU Styrian Golding hops (90 min) (0.76 oz./22 g of 5% alpha acids)
4.5 AAU Sterling hops (30 min) (0.56 oz./16 g of 8% alpha acids)
4.5 AAU Sterling hops (0 min) (0.56 oz./16 g of 8% alpha acids)
Wyeast 1214 (Belgian Ale) or White Labs WLP550 (Belgian Ale) yeast
Wyeast 5112 (Brettanomyces bruxellensis) or White Labs WLP650 (Brettanomyces bruxellensis) yeast
Wyeast 5335 (Lactobacillus) or White Labs WLP677 (Lactobacillus) bacteria Wyeast 5733 (Pediococcus) bacteria
1 cup corn sugar (for priming)
Step by Step:
Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at ale temperatures. Fine beer post fermentation. Add a 1 pint Brettanomyces bruxellensis starter. At Russian River, we get the Lacto and Pedio from the air or blending post barrel aging. For homebrewing purposes, add a 0.5 pint (240 mL) Lactobacillus starter and a 0.5 pint (240 mL) Pediococcus starter. You can also try to culture them from a bottle of Temptation.
Age for 1215 months. Bottle condition or force carbonate. Remember that if you are bottle conditioning, you'll need to add more sugar than normal, probably 1 cup of sugar per 5 gallons (19 L). This is because the beer has lost all of its CO2 during the barrel aging. It is as still as wine when it comes out of the barrel.
As I've never used Brett, Pedio, or Lacto before, is there anything I need to be aware of? The article mentions doing a starter for the bugs, anything I need to do with that, out of the usual process for a yeast starter? I know dregs from RR would be optimal, but, I don't have a lot of access to that, only had it once and I loved it. So are dregs from other sours acceptable? I also understand, from the article, that I need to let the fermenting yeast do it's thing before pitching the bugs.. yes? Thanks for any tips/advice you guys can give me!