Sanctification (Inspired by Russian Rivers Consecration) - Beer Recipe - Brewer's Friend

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Sanctification (Inspired by Russian Rivers Consecration)

245 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.44 gallons
Post Boil Size: 6.72 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BrewMaster RRB
Hop Utilization: 97.6008%
Calories: 245 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday December 18th 2024
1.075
1.009
9.0%
31.0
28.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale $ 0.00 / lb
$ 0.00 		37 3.5 64.2%
12 oz Briess - Bonlander Munich Malt 10L12 oz Bonlander Munich Malt 10L $ 0.00 / lb
$ 0.00 		36 10 4.4%
6 oz Briess - Aromatic Munich Malt 20L6 oz Aromatic Munich Malt 20L $ 0.00 / lb
$ 0.00 		35.4 20 2.2%
8 oz Bestmalz - BEST Acidulated8 oz BEST Acidulated $ 0.00 / lb
$ 0.00 		35.9 2.81 2.9%
4 oz Special B4 oz Special B $ 0.00 / lb
$ 0.00 		34 115 1.5%
4 oz German - Carafa I4 oz Carafa I $ 0.00 / lb
$ 0.00 		32 340 1.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) $ 0.00 / lb
$ 0.00 		42 0.5 5.8%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) $ 0.00 / lb
$ 0.00 		38 275 5.8%
2 lb Currant, black2 lb Currant, black - (late fermenter addition) $ 0.00 / lb
$ 0.00 		4.2 0 11.7%
274 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5.5 Boil 90 min 9.11 20%
1 oz Sterling1 oz Sterling Hops $ 0.00 / oz
$ 0.00 		Pellet 8.7 Boil 30 min 20.7 40%
1 oz Sterling1 oz Sterling Hops $ 0.00 / oz
$ 0.00 		Pellet 8.7 Boil 1 min 1.16 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
0.50 g Canning Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
4.50 g Calcium Chloride (anhydrous) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
0.70 g Epsom Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
4.50 g Baking Soda $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
0.50 g Slaked Lime $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
CellarScience - Monk
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 3.55 Volumes
 
Target Water Profile
RO
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
7.60156 gal Strike 166 °F 157 °F 50 min
2.75 gal Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.1 16.4  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 5.97 g | 23.9 qt) 6.23 24.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.18 g | 32.7 qt) 8.44 33.8  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.72 26.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.72 g | 26.9 qt) 6 24  
Total: 10.33 41.3
Equipment Profile Used: System Default
 
Notes

1) Add Dark Belgian Candi syrup @ 10 min.
2) Add Whirflock Tablet @ 10 min.
3) Add dextrose @ 8 min
4) Ferment @ 72f 3 days then let rise to and maintain 76f to completion.
5) after 2-3 weeks rack to secondary and add black currants and (Wyeast 3763 Roeselare Belgian Sour. @74f for 3-4 weeks then 70f until desired sourness expect 4-14 months then add consecration barrel chunks for 2-6 months.

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  • Last Updated: 2025-02-24 14:54 UTC