Just pulled a sample from a clone of Russian River's Temptation that I mentioned in my post about Vinnie's bugged wood chips, which I was luck enough to get my hands on. This was a hard clone recipe more for the abundance of information rather than the lack of it. I have read from various reliable sources that Temptation is just pale malt, pils and wheat malt, and pils and unmalted wheat, so either Vinnie has changed the recipe or a some people/books/magazines are wrong. Honestly though I don't think the malt bill is as important as the microbe selection and the oak aging.
The beer is reputed to have only Brettanomyces in the secondary, but I thought it was too sour for that and being in Russian River's barrel room with all those other mega-funky brews and being topped off with Sanctification (Brett/Lacto) I figured some lactic acid bacteria made its way in there. Looks like I was right as a recent issue of BYO, after I brewed this, confirmed that Vinnie suggests adding lacto and pedio in place of what makes its way into the beer and the blending he does with Beatification at bottling.
The beer is doing well now, but I think there was not enough residual sugar for the microbes to really get rolling. If I were to brew this again I would up the mash temperature to 154 from 151 so the gravity after primary would be closer to 1.015 than the 1.010 that we got.
I was lucky to brew it with my friend Seth who worked with wine for the University of Maryland and so had the knowledge to pick the right chardonnay and treat the oak with it.
This one won't be bottled for a few months so it will be awhile before I post a full tasting, but already it has a light tartness and a good contribution from the chardonnay and the oak. I will continue to taste this periodically to ensure that the oak does not become overbearing, something that can easily ruin a beer.
Russian River Temptation Clone
Batch Size (Gal): 5.25
Total Grain (Lbs): 12.00
Anticipated OG: 1.061 Plato: 14.99
Anticipated SRM: 4.0
Anticipated IBU: 25.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
10.00 lbs. French Pils
2.00 lbs. Flaked Soft White Wheat
1.00 oz. Sterling @ 75 min.
0.50 oz. Styrian Goldings @ 40 min.
0.25 oz. Styrian Goldings @ 20 min.
1.25 Oz Medium Toast French Oak Beans
WYeast 3787 Trappist High Gravity
Profile: Pale, Low Hop
Calcium(Ca): 65.0 ppm
Magnesium(Mg): 7.5 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 50.0 ppm
Chloride(Cl): 96.0 ppm
biCarbonate(HCO3): 23.0 ppm
60 minutes @ 151
10/31/07 Made a funky starter. 4 oz DME 8 oz of water and 8 oz of rye mild added at flameout to give alcohol for a bit of protection. Added another 10 oz of water the next day because I thought the gravity was too high. After a few days there was a good fermentation. Took about another 10 days to start seeing bits of pellicle start to form, after that I put an airlock on.
Brewed 11/17/07 with Seth
Used 5 gallons of filtered DC Tap water, diluted with 4 gallons of distilled to cut the bicarbonate. Added 5 grams of CaCl and 1 of epsom salt. Fly sparged with 180 ish degree water.
Collected 7.25 gallons of 1.048 wort. Good strong uncovered boil. Got a bit more than 5 gallons, almost right on the target OG of 1.062. Added about 1/3 of the slurry left over from the hoppy tripel and a cup of the funky starter. Gave it a shake and 45 seconds of pure O2.
11/15/07 Harvested yeast from the Hoppy Tripel, added it to some starter wort with a bit of yeast nutrient and plenty of O2.
11/18/07 Added a blowoff tube, rapid fermentation and krausen nearly at the top.
Solid Blowoff for 24 hours, very rapid fermentation at ambient temp in the low 70s.
11/23/07 Seems like fermentation is almost done, krausen is falling.
11/25/07 Down to around 1.010, considerably lower than the expected 1.015.
12/08/07 Racked to secondary (5 g better bottle) with 1 oz of oak that Seth soaked in a change of Chardonnay. The second dose of chardonnay also went in with the oak, probably 1/4 cup.
1/21/07 Down to 1.006, very clear with a light funky note, similar to a realatively fresh Orval.
2/27/08 Down to 1.004, still very clear, the oak and wine are begginng to get more assertive. A low sourness is developing as well but not much more Brett character than a month ago. Despite the low gravity it still has a nice mild sweetness.
5/7/08 Bottled with 4 oz of table sugar. Gravity is still about 1.004, so I don't think there is much chance of overcarbonation. The Brett aroma is getting to where I wanted it to be and the oak adds a good complexity.
5/10/08 Passed off the slurry from this batch to a brewer at Old Dominion, hopefully it will result in something fun by next winter.
7/31/08 First Tasting
4/6/11 Final Tasting, solid beer, but still not as sour. Next time mash hotter and adding more bugs at the start of fermentation
Per Wild Brews the original is fermented with WL510 @ 72 degrees for 5 days, then cut loose. Then is fined and stored for 3 weeks at 32 before barrel aging.
Looking for 1.015 (76% AA) after primary and 1.006 (90% AA) after secondary.
Is it beer, or is it wine? "Aged in French oak wine barrels for twelve months with distinct characteristics of fruit and subtle oak" sounds more like a description of wine than beer. But, of course, Temptation is indeed beer. Actually, Temptation is a Blonde Ale Fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging. During this aging process, a secondary fermentation occurs using a yeast strain disliked by most brewers and winemakers called Brettanomyces. The "Bret" gives Temptation intriguing characteristics and a pleasant sourness. Temptation is re-fermented in the bottle to create its carbonation--a process commonly used to make fine champagne and sparkling wine. Spent yeast forms a thin layer of sediment to remain in the bottle.
Single Temp Infusion @ 151 per Vinnie's NHC Speech
Drew Beechum was told by Vinnie that there was no wheat of any kind in this one.
From B Y O:
FG 1.012 into barrel
12 lbs 6 oz Pale 2-row or Pils
10 oz Wheat malt
Mash at 154
.76 oz Styrian
Goldings 90 min
.56 oz Sterling 30 min
.56 oz Sterling 0 min
Wyeast 1214 Belgian Ale
Wyeast 5112 Brett B
Wyeast 5335 Lacto
Wyeast 5733 Pedio
Boil 90 min.
Add 1 pint Brett B starter, .5 pint Lacto, and .5 pint Pedio starter.
Age 12-15 months
3 oz French Oak, Medium Toast soaked in Chardonnay added to secondary.
The lacto and pedio additon take the place of blending Beatification to Temptation post barrel aging to bring up the acidity per Vinnie.