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Old 08-15-2011, 08:51 PM   #1
stevehollx
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Dec 2010
Durham, NC
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That is the nectar of the gods, oh my.

I know Vinnie is pretty liberal on sharing his recipes, so I'm wondering if someone has something close.

I'm assuming some sort of Flanders Red recipe with Roselare and currant would get close? Anyone have any closer details?

 
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Old 08-15-2011, 10:52 PM   #2
jtakacs
 
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Feb 2011
Santa Rosa, CA
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nothing particular, but it is also oaked moderately.

 
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Old 08-16-2011, 04:44 PM   #3
Oldsock
 
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Sep 2007
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Vinnie has said that he favors Carafa Special type dark malts in his dark sours, and it is the one beer he uses some Special B in. Hopped to the mid-20s (Styrian Golding and Sterling according to one report) to keep the Lactobacillus at a minimum. I don't think the exact details are as important as their process.

It is fermented with Abbey Ale yeast down to the low/mid-teens, then Brett is added, ~2 months later it goes into Cabernet Sauvignon barrels with dried currants (~.5 lbs/gallon IIRC), and their house culture. It sits for 4-6 months before blending (acetic barrels are tossed) and blending with acid beer and/or Brett beer to dial in the flavor.

Hope that helps, Vinnie is also great when it comes to replying to emails if you want more details.
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Old 08-26-2011, 05:02 PM   #4
zepolmot
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Feb 2011
Palo Alto, California
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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?

 
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Old 10-02-2011, 04:04 PM   #5
stevehollx
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Dec 2010
Durham, NC
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Quote:
Originally Posted by zepolmot View Post
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.

Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Consecration Clone
Brewer: stevehollx
Asst Brewer: 
Style: Belgian Dark Strong Ale
TYPE: All Grain

Recipe Specifications
--------------------------
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

Ingredients:
------------
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        


Notes:
------
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.
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Drinking: Oaked Tripel * Strong Dark Belgian (100% Brett L & C) * Golden Raisin Abbey Ale * Fantome Printemps
Bulk Aging: Pale Sour * Consecration Clone * Flanders Red * Lambic Solera * Soured Tripel * KBS Clone
Next Up: Dark Fig Brandy Saison

 
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Old 11-18-2011, 03:17 PM   #6
Theoutlawjoseywales
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Jun 2010
North Carolina
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I wonder if I could ferment with belgian abbey ale yeast for a week or two and rack it on to a berliner weisse yeast cake in order to give this a big shot of brett...

 
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Old 06-15-2012, 07:00 PM   #7
BenWillcox
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May 2012
Tulsa, OK
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Any news on how this clone is coming along Steve? I know it hasn't been *quite* a year yet, but I figure you must have some idea how its going eh?

I was thinking about brewing up your clone recipe myself in a few weeks.

 
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Old 06-15-2012, 07:31 PM   #8
stevehollx
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Dec 2010
Durham, NC
Posts: 53

Quote:
Originally Posted by BenWillcox View Post
Any news on how this clone is coming along Steve? I know it hasn't been *quite* a year yet, but I figure you must have some idea how its going eh?

I was thinking about brewing up your clone recipe myself in a few weeks.
I haven't snuck a taste yet. It is odd that there isn't a pellicle on this, though, after about 9 months. Maybe there isn't enough oxygen present for one, since the fruit fermentation forced all of the o2 from the secondary transfer out. There have to be plenty of bugs in this thing, with fresh pitches of pedio/lacto and the brett starter.

Maybe I'll sneak a taste tonight and let you know.

Oh, don't skimp on the quality of wine you soak your oak cubes in, if you go that route. I regret using carlo rossi cab. for that. Hoping that taste gets hidden with everything else that is going on in this beer...
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Drinking: Oaked Tripel * Strong Dark Belgian (100% Brett L & C) * Golden Raisin Abbey Ale * Fantome Printemps
Bulk Aging: Pale Sour * Consecration Clone * Flanders Red * Lambic Solera * Soured Tripel * KBS Clone
Next Up: Dark Fig Brandy Saison

 
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Old 06-15-2012, 07:34 PM   #9
Theoutlawjoseywales
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Jun 2010
North Carolina
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@Stevehollx.

Did you use dried or ripe black currants?

 
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Old 06-15-2012, 07:35 PM   #10
BenWillcox
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May 2012
Tulsa, OK
Posts: 59
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Thanks and Cheers! I was planning on going the cab-soaked-oak-chips route. I was thinking 1/2 ounce but am still unsure if thats the right amount, or not. I was also thinking I would add the chips first thing to secondary along with the brett.

 
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