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Russian River Consecration

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: 1.060 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Russian River's More Beer Consecration kit
Calories: 278 calories (Per 12oz)
Carbs: 21.2 g (Per 12oz)

Created: Monday September 16th 2019

Original Gravity:

1.085

Final Gravity:

1.011

ABV (standard):

9.8%

IBU (tinseth):

12.5

SRM (morey):

18.1

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	70.6%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	1.5%
0.25 lb	German - Carafa I0.25 lb Carafa I	32	340	1.5%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	2.9%
1 lb	Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90	32	90	5.9%
2 lb	Raisins (dried)2 lb Raisins (dried)	29.25	0	11.8%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	5.9%
17 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	7.95	50%
0.50 oz	Sterling0.5 oz Sterling Hops	Pellet	8.7	Aroma	10 min	4.56	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Styrian Goldings (Pellet)	7.95	50%
0.50 oz	Sterling (Pellet)	4.56	50%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	--	157 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	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 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

Wyeast - Roeselare Ale Blend 3763

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Variable
Optimum Temp:	65 - 85 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

Wyeast - Brettanomyces bruxellensis 5112

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	60 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Beaverton Public Water (Bull Run)

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: 2020-01-04 20:51 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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