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Russian River Consecration

248 calories 24.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Thursday July 27th 2017
1.075
1.017
7.7%
32.7
22.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 75.9%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.4%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.7%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.7%
2 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)2 lb Belgian Candi Syrup - Dark (80L) 32 80 13.8%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 90 min 9.63 20%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 30 min 21.88 40%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 1 min 1.23 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 5 min.
2 lb Dried Currents Flavor Secondary 90 days
4 oz Cab Soaked Oak Flavor Secondary 30 days
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 474 B cells required
Wyeast Roselare Belgian Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 474 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 158 °F 60 min
2 gal Fly Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.63 g | 34.5 qt) 8.94 35.7  
Mash volume with grains (equipment estimates 9.59 g | 38.4 qt) 9.9 39.6  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.9  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.94 35.7
Equipment Profile Used: System Default
 
Notes

Fermentation:
For 3 Week Primary @ 65F
Then add Wyeast Roselare Belgian Blend
For 4 Months Primary @ 65F
Notes:
At secondary fermentation when you add in the Wyeast Roselare Belgian Blend, you will also want to add 2 LBS of fresh or dried currants. Do you best not to let your temp go above 65 F. Taste the beer at about 3 months to gauge the sourness, if it is just about right then soak 4 Oz's of either oak cubes or oak chips in Cabernet Sauvignon (Vinnie Cilurzo from Russian River recommends using a Kenwood Cabernet Sauvignon since it is widely available and of good quality), place it in the fermenter and let the beer finish up for a month or two. As a last step, prior to bottling add some Rockpile RP-15 dry wine yeast to allow the beer to bottle condition. A special thank to Vinnie for all of the help with the recipe; suppor their fantastic brewery whenever possible, they make some of the best beer on the West Coast.

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  • Last Updated: 2017-07-29 20:50 UTC