Friday, May 11, 2012

Invocation (Russian River Supplication Clone)

I will have an open carboy ready for another sour batch as I am ready to Bottle my Dirty Gnome sour brown ale.  I've put a lot of thought into what kind of sour I want to brew next.  As a matter of fact, most of the time I start thinking about my sour beers I'm drinking a Russian River Supplication.  The answer to my question was in front of me all along.  Supplication it is.  3 weeks ago I started to build up my starter with dregs from Russian River bottles.  After the initial primary fermentation I should have a big healthy starter of bugs to pitch into secondary.

This recipe was gathered from a couple different online forums and e-mails reportedly from Vinnie at Russian River.  So I have a good feeling about this one.  I am going to use Fresh Cherries (flash frozen) at the start of secondary with a honecomb of Red oak soaked with Pinot.

The timeline is about 8 months before bottling and or blending, so it will be a nice wait for the outcome on this one.

Cherries added to the secondary

Invocation (Sour)
Flanders Brown Ale/Oud Bruin


Type: All Grain
Date: 5/12/2012
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Please see my "Tasting Notes" for this recipe
Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 70.31 %
2 lbs Victory Malt (25.0 SRM) Grain 15.63 %
1 lbs 3.2 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.38 %
8.0 oz Acidulated Malt (1.2 SRM) Grain 3.91 %
1.6 oz Carafa II (412.0 SRM) Grain 0.78 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 24.4 IBU
2.00 oz Oak, HoneyComb (Secondary 4.0 weeks) Misc
2.50 lb Cherries (Secondary 6.0 weeks) Misc
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 35 ml] Yeast-Ale
1 Pkgs Brettanomyces Claussenii (White Labs #WLP645) [Starter 50 ml] [Add to Secondary] Yeast-Ale
Beer Profile
Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.68 % Actual Alcohol by Vol: 6.26 %
Bitterness: 24.4 IBU Calories: 231 cal/pint
Est Color: 14.1 SRM Color:
Mash Profile
Mash Name: My Mash Total Grain Weight: 12.80 lb
Sparge Water: 3.61 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
My Mash
Step Time Name Description Step Temp
60 min Step Add 19.20 qt of water at 161.7 F 152.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Fermentation Notes
Starting at 62 Degrees for 3 days, then free rise to 71.  Transfer and age
Created with BeerSmith

Update 5/23/12:

As you can see this beer had a epic fermentation.  The result was a chamber covered in yeast sludge.  A big starter and the proper fermentation temps can work wonders on your beer.  I haven't even added the tart cherries yet.  Once all racked and settled I added my homegrown Russian River yeast mix.  Once that yeast starts going I'll toss in the fruit. 

Update 10/20/2012:

This is prgressing nicely at this time.  Great aroma, I haven't tasted this because I do not want to break the pellical at this time.


  1. Are you going to use sweet or tart cherries?

    From what I have read Vinnie uses dried tart cherries (actually uses dried fruits for all his beers). From my experience, if you really want that cherry pie flavor you need to use tart cherries. Lucky for you, it is just about the beginning of the season. I was able to get fresh tart cherries from North Park Produce last year. Or there are a good amount of online stores.

    1. I was planning on Tart Cherries. I might take out 3, 12oz bottles of the base beer and not sour to gain a better understanding of the flavors the cherries and the bugs add to the beer. A side by side would be interesting in about a year.

  2. I'm planning a cherry beer for Council and I'm curious how this turned out. Did you end up sourcing tart cherries? If so from where? Did you add 2.5 lbs/5gals and was that a level you liked?


    1. The Tart Cherries were canned in water from Amazon. The rate ended up being one 14.4oz can per gallon. The level was about spot on. This beer was great, the first time. The second time I used the same yeast cake that had all sorts of dregs added into it. It started to get a little funky after that. So the bottles I have now are pretty acidic. We ended up using the rest of it for our annual Flanders Blending.

  3. This looks great. Having never done a sour before, I had a couple questions I was hoping you could answer. You mentioned something about using dregs from a bottle but the recipe simply mentions WLP350. Are these 2 different variations or did you do a combination of yeasts? Once you went into secondary, did you just add the canned cherries right away with the Brett? How long did you let it sit in secondary?


    1. Tom, With sours being a lot more popular than when I created this post there is a lot more information out there now. Like Milk the Funk on Facebook.

      But to answer your question. (this is what I do now) I do one with a clean yeast and then one with a bugged (sour) yeast. Then later I blend them together per taste.
      Good luck


Thanks for Commenting, Prost!