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Russian River Consecration Extract Kit (Morebeer)

224 calories 15 g 12 oz
Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Morebeer.com
Calories: 224 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Friday January 20th 2017
1.069
1.006
8.3%
30.0
19.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Extra Light8 lb Liquid Malt Extract - Extra Light 37 2.5 59.3%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 7.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 7.4%
0.50 lb Dry Malt Extract - Extra Light0.5 lb Dry Malt Extract - Extra Light 42 2.5 3.7%
10.50 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 3.7%
4 oz German - De-Husked Caraf II4 oz De-Husked Caraf II 32 418 1.9%
4 oz Belgian - Special B4 oz Special B 34 115 1.9%
2 lb Currant, black2 lb Currant, black 4.2 0 14.8%
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 10.49 20%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 30 min 18.42 40%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 1 min 1.08 40%
2.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Consecration Barrel Chunks Other Secondary 100 days
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 287 B cells required
Roeselare
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 287 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

They call for Abbey Ale Yeast in the first fermentation. Gnome is what I had on hand.

I had not done an extract beer (not 5 gallon batch) for quite some time. I overshot my volume by a fair amount as a result.

The beer is aging on Currants and Barrel chunks.

3 month check: Mild acidity (4.85pH) and a plummy sourness. Good character. Adding Oak.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-05-01 17:34 UTC
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