New Brew - Tempting Fate, RR Temptation Inspired Chardonnay Oak Brett Beer Options

[drewbage]

First in what's going to be a series of funky beers for me (and the re-introduction of fermentation in my bedroom, much to the chagrin of my girlfriend). Inspired by Russian River's Temptation Ale is Tempting Fate.

The basic is a Belgian Blonde ale fermented normally and then aged in secondary with oak cubes soaked in chardonnay and two varieties of Brett. My real concern is about timing the Brett and the oak just right to get an appropriate level of exposure. What would ya'll recommend?

For the beer, 5.5 gallons at ~1.054, 20 IBUs, 4 SRM

10lbs Belgian Pilsner Malt
0.25lb Aromatic Malt
0.25lb Belgian Crystal 8L

1.25 oz Styrian Goldings Pellets for 60 minutes

Fermented with Wyeast 1214

Transfer to secondary on 2 oz of French Oak Cubes soaked in Two Buck Chuck Chardonnay for 2 months and a dose of sugar syrup and Brett Clausenii and Brett Lambicus. Age until it tastes right, then keg and cellar for a healthy period.

The beer was brewed last night! Everything should be cool. But like I said, I'm worried about the timing of the Brett and Oak.

[OldSock]

I just bottled two Brett and oak brews over the weekend. Both had been in secondary/tertiary for almost 9 months. I went light on the oak for both (.5 oz of merlot soaked oak in an old ale and .5 oz of bourbon soaked oak, half was in secondary half in tertiary, in a Cuvee Tomme rip-off). Each beer has minor oak qualities, but not nearly as strong and woody as a “fresh” bottle of Temptation.

I think 2 oz is going to be too strong by the time the Brett is finished doing its job (6-9 months+), I would add half the cubes (is that pre-soak, or post soak weight?) along with the Brett, after 3 months give it a taste and gravity reading and add the remaining oak if the oak isn’t as strong as you want. You can always add more oak/wine flavor, but it takes blending and plenty of age to mellow too much.

Also, depending on how accurately you want to recreate Temptation, I seem to remember BLAM having an ingredient list, I feel like there is some wheat in there. Your recipe looks fine as is though.

Good luck, should be a real tasty brew (eventually).

[MashMan]

I think I would oak it first. I'd take periodic samples of the oaked beer to get it to an acceptable level. Maybe even go a little heavy on the oak flavor, thinking that maybe the brett would dominate it. I would add the brett in a tertiary fermenter after racking it off the oak.

Just a couple thoughts,

Mashman

[drewbage]

I traded emails with Vinnie at RR a few months back when the idea first popped into my head and according to him, the grain bill is 100% 2-Row. The color he claims is from oxidation and the exposure to oak for over a year.

I didn't figure I'd get away with that much contact time and I wasn't going to get the oxidation, so a little aromatic and C8 went in just to round up the color a touch.

[OldSock]

Very cool, man the things that man can do with a simple recipe. I just got a bottle of Depuration in a trade, can't wait to crack into it.

[Jimvy]

Sounds crazy!! I love it!!

[doobahstop]

I was hoping to do some similar experimentation in barrels, but apparently, at least in the Finger Lakes wine country, it is next to impossible to get a Chard or Riesling barrel used for a reasonable price. I will be quite interested to see what your results are like!

[lowendfrequency]

I was hoping to do some similar experimentation in barrels, but apparently, at least in the Finger Lakes wine country, it is next to impossible to get a Chard or Riesling barrel used for a reasonable price. I will be quite interested to see what your results are like!

I hear ya. Try Wagner Valley on the east coast of Seneca Lake in Lodi NY. They use a ton of barrels and when they are done they cut them in half and sell them as planters. I'm sure it wouldn't take too much persuasion to keep the hacksaw away from a barrel or two.

BTW, where in upstate are you again? Was it rochester? I'm moving later this summer and Rochester will be the closest major city. Maybe we can meet up for some brewing, fill one of those barrels (IMG:style_emoticons/brewboard/smile.gif)

[SomeoneElse]

I traded emails with Vinnie at RR a few months back when the idea first popped into my head and according to him, the grain bill is 100% 2-Row. The color he claims is from oxidation and the exposure to oak for over a year.

I didn't figure I'd get away with that much contact time and I wasn't going to get the oxidation, so a little aromatic and C8 went in just to round up the color a touch.

How'd this turn out?

[OldSock]

Just made a Temptation inspired beer as well:

10 lbs pils
2 lbs flaked wheat
Mashed @ 151
OG 1.061

90 min boil
1 oz Sterling @ 75 min
.5 oz Styrian Goldings @ 40 min
.5 oz Styrian Goldings @ 20 min
26 IBUs

Fermenting strong with 3787

I have a starter of bugs going from the oak chips Vinnie distributed at NHC, I added a bit along with the 3787. In a few weeks it will be transfered to secondary with 1-2 oz of oak that has been soaking in a few changes of Chardonnay, we'll probably add a few ounces of the Chardonnay as well and maybe more of the bugs.

[drewseslu]

Drew, we'll have to exchange brews at some point...
I took a taste of my Wild Devil the other day, and holy crap is it good!

Started with a 1.080 BGS brewed with Styrian Goldings, Mt. Hood and Liberty, IdaPils and Caravienna and WY1762 Abbey II. After a couple months in secondary I poured the dregs of three Orval bottles in and let it sit for a couple more months. Then I added in 1.5lbs wildflower honey and a couple ounces of chardonnay soaked oak chips, after a couple more months I added a pound of Styrian Goldings pellets right to the fermenter...its something special.

[drewseslu]

Too late to edit...I meant an ounce of Styrian Goldings and 1.25lbs wildflower honey to 5 gallons. I plan to bottle this as soon as I have enough bottles.

[Alpha Male]

Too late to edit...I meant an ounce of Styrian Goldings and 1.25lbs wildflower honey to 5 gallons. I plan to bottle this as soon as I have enough bottles.

I have bottles. (IMG:style_emoticons/brewboard/hehe.gif) (IMG:style_emoticons/brewboard/hehe.gif)

[drewbage]

Drew, we'll have to exchange brews at some point...

Hrm.. do you mean I have to bottle some of this? (IMG:style_emoticons/brewboard/smile.gif)

For a guy who does Champagne beer projects left and right, I'm so damn lazy about bottling beer!

I just added my chardonnay oak cubes to the beer this past weekend. I'll monitor the taste in about another week and we'll see how the oak is blended in. So far I have to say I'm very happy with how this tastes. The Brett is definitely there, but it's not overwhelming.

[misterranger]

Drew-
I am wondering how this beer is coming along. You inspired me to brew a batch after I read the article in Beer Advocate. I just pitched the Brett B and C in secondary on Sunday Feb. 2. It appears you changed the recipe in the article from the one above (eg Brett strains and time on the oak).

This is my first beer with Brett and I was surprised how fast the Brett took to show signs of fermentation.

Anyway, I'll let you know how it turns out as it progresses. The base beer tasted great BTW.

Anthony