Originally Posted by zepolmot
I was just wondering about this last night as I've come across a few free fermenters and want to take a crack at this style. Any updates OP?
I'll let you know in a year. Made this last night. 2 of my planned 4 sours are now chugging away (trying to stagger 4 across 1 year and repeat to have a cyclical pipeline.)
I chose to throw all the bugs in the primary (instead of Sacc->Brett->Lacto/Pedio like RR does), in fear of it not coming out as sour as I'd prefer due to pitching fresh bugs. I'd rather have it too sour and blend back with a clean BSDA then worry about getting it more sour.
If you want something close here is the recipe I churned up. Amount quantities are weird because I based the recipe off RR's specs for the beer off their pub's chalkboard image on their site (1.090 OG, 18 IBU, 10% ABV) and scaled the recipe for my effeciency. I also had some leftover maltodextrine, so I put that in for something else for the bugs to much on.
I ended up saving bout a 1/4 mason jar of the slurry, and poured the leftover wort into it, diluted to 1.035 and threw an airlock on it. I'm going to let that churn away for a month or so, then lid it and store it to build up something of a high gravity belgian sour farm.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Consecration Clone
Style: Belgian Dark Strong Ale
TYPE: All Grain
Batch Size (fermenter): 5.70 gal
Boil Size: 6.25 gal
Bottling Volume: 5.45 gal
Estimated OG: 1.086 SG
Estimated Color: 57.2 SRM
Estimated IBU: 16.5 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
11 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 57.3 %
1 lbs 1.6 oz Aromatic Malt (26.0 SRM) Grain 3 5.7 %
3 lbs 4.8 oz Munich Malt (9.0 SRM) Grain 2 17.2 %
1 lbs 1.6 oz Special B Malt (180.0 SRM) Grain 5 5.7 %
1 lbs 1.6 oz Candi Sugar, Dark (275.0 SRM) Sugar 7 5.7 %
1 pkg Wyeast 3787 Yeast Yeast 12 -
1.25 oz Styrian Goldings [2.60 %] - Boil 60.0 mi Hop 8 8.3 IBUs
1 lbs 1.6 oz Carafa III (525.0 SRM) Grain 4 5.7 %
1.00 oz Saaz [4.00 %] - Boil 30.0 min Hop 9 7.9 IBUs
8.0 oz Wheat, Flaked (1.6 SRM) Grain 6 2.6 %
0.20 oz Styrian Goldings [2.60 %] - Boil 5.0 min Hop 10 0.3 IBUs
1.80 oz Malto-Dextrine (Boil 5.0 mins) Other 11 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 19 lbs 3.2 oz
Name Description Step Temperat Step Time
Mash In Add 20.68 qt of water at 169.4 F 158.0 F 60 min
Starter from dregs: cultured from 12oz bottle of batch 6 RR consecration into 8oz @ 1.030. Added 16 oz more fresh wort on Thursday night. No noticeable activity with starter. Added Wyeast Pedio, Lacto, and WL BrettL to starter on Sat during mash.
3L starter for Sacc yeast done on Wed. Ended up being ~300mL of pure yeast slurry.
Brewed on Sat.
Chilled to 68-70 and fermented in chill bath. Chilled during first 12 hours of fermentation, then leaving bath at ambient. Airlock activity within 12h.
I'll be adding Cab Sav. soaked oak cubes and currant to the carboy in a few weeks, and then waiting! I may continue to add more Consecration dregs over the year, as I slowly finish off the remaining 5-12oz of Consecration.