Russian River Temptation Clone Start to Finnish

[evolutionary]

Do you happen to have the recipe for this you’d like to share? Thanks ahead of time if you or anyone else does.

Cool thread - going 7 years back, too...
I have a recipe for a Consecration clone I've brewed a couple times - I got the homebrew recipe kit from Austin Homebrew (I think...)
and since it included the full recipe, I've used that since.
It's officially a Belgian Strong Dark ale style (Dubbel? Quad?) aged with on black currents, in red wine barrels and with souring bugs.
The kit included chunks from the staves of the barrels used.
My latest batch,which I think is going to be my permanent recipe, uses the same base beer, primary is Abbey Ale from Wyeast. Instead of the currents I used dried Montmorency Cherries, and instead of the staves for oak flavor (I tossed them in anyway) I had cubes soaking in dark rum for a few months.
This beer has been a year from brew to bottle each time I've made it. but I'm really happy with the results.

 

[jrgtr42]

Do you happen to have the recipe for this you’d like to share? Thanks ahead of time if you or anyone else does.

I got it from MoreBeer's Brewmaster series a few years ago.
for a 5-gal batch.
11lbs 2-Row (Rahr, they recommend)
1lb Dark Belgian Candi syrup
1lb Corn sugar
8oz acidulated malt
4 oz Special B
4oz Carafa

0.5oz Styrian Goldings (90 min)
1oz Sterling (30min)
1oz Sterling (1min)

Mash high - they recommend 158 - 159*f - I mashed around 155.
primary with Abbey yeast
secondary with desired bug / brett blends
add wine barrel staves and black currents with a couple months to go.
use champagne yeast for priming with 4oz corn sugar if bottling.

est OG 1.075
est srm 30
est ibus 15 - 18
est ABV 9%


For my second batch I used dried montmorency cherries instead of the currents, and soaked oak cubes in rum for a few months before adding. I did toss the wine staves in as well for good measure.


All in all i took a year grain to glass