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
19
Views
0
Brews
Public: Yup, Shared
Last Updated: 2019-10-07 19:57 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Paste the following into your website / publishing platform:
* The height/width of the iframe can be set as a percentage of the container
(width="95%"), or in pixels (width="500px").
Looks good at any width above 320px.
Updates to the recipe automatically flow through.
The recipe's view count is incremented when someone views the recipe at your site!
Embedded recipes appear with no ads.
Calculating Water Requirements...
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.
Buy Ingredients
Recipe Tools ▼
Brew!
