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Russian River Consecration

278 calories 21.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Russian River's More Beer Consecration kit
Calories: 278 calories (Per 12oz)
Carbs: 21.2 g (Per 12oz)
Created: Monday September 16th 2019
1.085
1.011
9.8%
12.5
18.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 70.6%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.5%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.9%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5.9%
2 lb Raisins (dried)2 lb Raisins (dried) 29.25 0 11.8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 5.9%
17 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 60 min 7.95 50%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Aroma 10 min 4.56 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 157 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 5.15 20.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 6.21 g | 24.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.03 40.1
Equipment Profile Used: System Default
 
Notes

Mash at 157 -159

Let ferment on abbey ale wlp530 at 72 degrees until gravity is at 1.016 - 1.018.

At this point transfer to secondary on to the 2 lbs zante currants. Now there are 2 options. In interviews Vinnie has said he adds a few strains of brett by itself for 6 to 8 weeks to give it a head start before pitching their house sour bugs or in our brew the Roeselare blend. You can do this or just pitch the Roeselare blend into secondary with fruit, it already contains brettanomyces.

Age for around 4 - 6 months, until the gravity has dropped to 1.008 and you are happy with the level of sourness before adding the Consecration barrel chunks (optionally you can soak your wood chunks in cabernet, Vinnie recommends Kenwood). At this point taste every two weeks until you are content with the oak flavor.

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  • Last Updated: 2020-01-04 20:51 UTC