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Consecration Clone

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: WestCoastBrewer.com
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Wednesday December 9th 2015
1.074
1.018
7.4%
21.0
21.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 80%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.9%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.4%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.4%
2 lb Candi Syrup - Belgian Candi Syrup - Dark2 lb Belgian Candi Syrup - Dark 32 80 11.4%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 2.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Warrior0.35 oz Warrior Hops Pellet 16 Boil 60 min 20.98 100%
0.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Zante dried Currants Other Secondary --
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 157 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.75 15  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.68 g | 22.7 qt) 6.16 24.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.9  
Pre boil volume (equipment estimates 7.51 g | 30.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.91 39.6
Equipment Profile Used: System Default
 
Notes

Add Belgian Candi Syrup with 15min left in boil. Dextrose at 1min left.
Rack wort on top of sour blonde yeast cake (WLP800, santification, redemption bottle dregs). Primary ferment at 65F. Transfer to secondary and add cabernet soaked oak chips (1 oz) along with 25oz dried currants. Age for 9 months and try.

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  • Last Updated: 2015-12-19 01:59 UTC