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Consecration

Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 97%
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)

Created: Thursday May 30th 2024

Original Gravity:

1.076

Final Gravity:

1.016

ABV (standard):

7.9%

IBU (tinseth):

23.7

SRM (morey):

28.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Briess - Brewers Malt 2-Row13 lb Brewers Malt 2-Row	37	1.8	81.3%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	3.1%
0.25 lb	Special B0.25 lb Special B	34	115	1.6%
0.25 lb	German - Carafa I0.25 lb Carafa I	32	340	1.6%
1 lb	Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	6.3%
1 lb	US - Corn Sugar1 lb Corn Sugar - (late boil kettle addition)	42	0	6.3%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	8.75	20%
1 oz	Sterling1 oz Sterling Hops	Pellet	8.7	Boil	15 min	13.73	40%
1 oz	Sterling1 oz Sterling Hops	Pellet	8.7	Boil	1 min	1.19	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Styrian Goldings (Pellet)	8.75	20%
2 oz	Sterling (Pellet)	14.92	80%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.725 gal	Strike	164 °F	158 °F	60 min
4.05 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
2 g	Lactic acid	Water Agt	Mash	1 hr.
5 g	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safale T-58

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	53.6 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

Wyeast - Roeselare Ale Blend 3763

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Variable
Optimum Temp:	65 - 85 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Base 100%
Mash Chemistry and Brewing Water Calculator

Notes

Ferment with T58 yeast at 72°F for 2–3 days,
then let it free rise to 76°F to finish out. Rack into secondary
fermenter and add black currants and WY3763 yeast. Once desired sour level is met (4–12 months) add Consecration barrel oak chunks and let stand until desired oak character is achieved.

Additional alcohol bump from secondary fermentation of fruit
(= ?%)

Last Updated and Sharing

131

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Brews

Public: Yup, Shared
Last Updated: 2024-06-10 18:19 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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