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Russian River Consecration

248 calories 18 carbs
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: 1.054 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Russian River's More Beer Consecration kit
Calories: 248 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Monday September 16th 2019
1.076
1.009
8.73%
13.28
19.64
5.15
 
Fermentables
Amount Fermentable PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 80%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.7%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.7%
0.5 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.3%
2 lb Belgian Candi Sugar - Amber/Brown (60L)2 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 13.3%
15 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 8.44 50%
0.5 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Aroma 10 min 4.84 50%
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 157 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name 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
Attenuation (custom):
90%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Mckinleyville Public Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-07 19:57 UTC
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