Consecration Clone - Beer Recipe - Brewer's Friend

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Consecration Clone

230 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Russian River
Calories: 230 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Thursday November 23rd 2017
1.069
1.020
6.4%
19.5
31.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 73.3%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) 32 80 6.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 6.7%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 3.3%
4 oz Belgian - Special B4 oz Special B 34 115 1.7%
4 oz German - Carafa II4 oz Carafa II 32 425 1.7%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 6.7%
15 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 30 min 7.29 20%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 10 min 10.88 40%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 1 min 1.29 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Oak Chunks Flavor Secondary 0 min.
2 lb Black currants Other Secondary 5 days
25.40 oz Peter Mertes Dornfelder sweet red wine Flavor Secondary 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1 (M cells / ml / ° P) 334 B cells required
Brettanomyces B after primary fermentation
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1 (M cells / ml / ° P) 334 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 4       CO2 Level: 2.5 Volumes
 
Target Water Profile
Virginia Beach, Virginia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 12 17 26 27
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.95 gal Infusion -- 159 °F 60 min
2.25 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.53 22.1  
Mash volume with grains 6.57 26.3  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.21 32.9
Equipment Profile Used: System Default
 
Notes

Ferment down to 1.018-1.016 with Abbey Ale then transfer to secondary onto currants and add Brettanomyces B. After 7-8 weeks, add the Roselare (WY3763) into secondary. Sour 4-12 months or to taste, once desired sourness has been achieved add the Consecration oak chunks. Continue secondary until desired oakness has been achieved. Only bottle if final gravity is under 1.008 with Rockpile wine yeast (RP15) and 4 oz priming sugar.

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  • Last Updated: 2018-06-13 22:29 UTC