atrial rubicite clone

This is from their website. Honestly i doubt you will be able to get close. You will probably be able to get something that tastes good, but trying to reproduce beers that use native yeast is going to be very difficult.

Atrial Rubicite is made from well water, barley, wheat, hops, farmhouse yeast, native yeast from the Texas Hill Country, souring bacteria and raspberries. It’s 5.8% alcohol by volume, has a finishing gravity of 1.005 and is 3.36 pH. It is unfiltered, unpasteurized and 100% bottle conditioned. Atrial Rubicite is our first beer to be packaged exclusively in 500 ml bottles. The label art by Josh Cockrell is pictured below.

 

You might try emailing the brewer and see if he / they will share the recipe. Some breweries are great about working with homebrewers. The worst that can happen is they say no. Keep in mind, though, even with the exact recipe, you may not get close. Their equipment, water and experience are as important as the recipe. If you do go for it, you will need to save and pitch the dregs from a bottle - the yeast and bug blend is also a big factor in a beer.

 

I have a lambic that I will be bottling soon and I think it's as good as, if not better than AR. Very jammy, funky, and 'bright' tasting. Tons of sour. I used AR dregs at one point to help the souring along.

This is a simple 5 gallon recipe that I split into half after primary, with half getting the raspberry treatment.

3lb wheat dme @ 60min
3lb pilsen dme @ 60min
1oz hersbrucker @ 60min
Wyeast 3278 lambic blend
aeration: couple minutes of rocking the carboy
water: I live on a natural aquifer with a great tasting mineral profile

Primary: 2 weeks
Split into 2 2.5 gallon batches
Raspberry batch got 3 pounds of vintner's harvest raspberry puree right away
At around the 1.5 year mark I added a pound of fresh wild raspberries (frozen, thawed, stuffed into carboy through a funnel to mash them a bit). I added AR dregs from the most recent batch with them.
4 months later or so and its very sour and tart, with tons of fresh jammy raspberry flavor. And funk.

Hope this helps! I'm super pleased with how this has turned out for me.

 

I would email Jeff Stuffins. He was a home fewer once.

 

Paging @ElkSherpa

 

Hey dudes!

Here is something that will get you an approximation of Atrial Rubicite:

Standard pale sour beer base:

OG: 1.038
FG: .999

80% Pils
10% Wheat
5% Raw Wheat
5% Oats

~10 IBUs of hops (varietal doesn't really matter much, though aged hops will give you some great aromatics later on)

-Mixed Culture fermentation for 8-18 months in oak (or with oak chips)

-Fruit rate of 3+ lbs of raspberries per gallon of beer. We get them frozen, then thaw before refermentation. This facilitates more efficient extraction and better fermentation profile. Fresh berries can get acetic pretty quick. We typically keep the beer in contact with the raspberries for ~ 6weeks, and then package. If you really want to make use of the remaining/spent raspberries from the first fermentation, have a pale saison-ish beer dry and ready to rack on top of the same fruit. This is the method we use to make La Vie en Rose with great results.

 

Awesome info and thanks for sharing.

 

Holy smokes

Ive used 1/lb per gallon rasp on a sour home brew and thought it was a fruit bomb. AR is a raspberry bomb but not off-puttingly so.

Also surprised at only 6 weeks, I know some sour brewers do 3-12 months.

 

That's only for the fruit addition. I don't know of any sour brewers that leave their beer on the fruit for 12 months. The beer that they're adding is already 8-18 months old.

 

I understand its only the fruit..Cantillon does 2-3 months, Ive read of others doing 3-6, Ive read of even longer but I dont have any links. I agree 1yr seems excessive

 

Cascade ages on fruit for 6-8 months. Sometimes longer.

 

According to American Sour Beers, they age their apricot and kriek for 4 months on the fruit.

 

@ElkSherpa

Much thanks for some info on atrial.

 

Yeah, thanks @ElkSherpa for the info. Atrial is such an amazing beer.

Is Atrial fermented clean before it hits the barrels? (3711?)
8-18 months in oak. Is that the time frame that seems to work, or are you guys blending from barrels of different ages?

Thanks!

 

According to Cascade, their Kriek is aged on fruit for 8 months. They age on Apricots for 6 months. Raspberry for 7 months.

 

ISO bottle to side-by-side with AR

 

I guess it does say that on their bottles. Odd.

 

I like the insight here. May have to give this a try.

 

No JK beer is ever "clean," they have a house culture that they use for all fermentation, which contains all kinds of bugs.

And yes they blend different ages.