>> Sunday, April 23, 2017
Vinnie recommends fermenting down to around a 1.016-1.018 with Abbey Ale yeast. He recommends the temperature to be 72°F during the first few days of fermentation, and then lets it free rise to 76°F until the target gravity of 1.016 is reached.
After hitting this target gravity, he'll transfer to barrels to start the aging and souring process (a secondary fermenter will be necessary - a barrel would be preferred!) Currants and Brettanomyces are added at this point.
After approximately 7-8 weeks, you'll want to add your Lactobacillus and Pediococcus. To kill two birds with one stone, we recommend pitching Roeselare (WY3763) which contains both bacterium.
The souring process can take anywhere from four to twelve months. Once the desired sourness level is achieved, you'll want to add the Consecration barrel oak chunk(s) until desired oak character is achieved.
Vinnie uses Belgian bottles when bottling Consecration, and bottle conditions using wine yeast. He mentions that he'll never bottle if the gravity is over 1.008.
11.0 # Rahr 2-row
0,5 # Weyermann Acidulated Malt
0,25 # Castle Special B
0,25 # Weyermann Carafa Special II
1.0 # Corn Sugar
1.0 # D-90 Candi Syrup - I'll be adding this in secondary rather than during the boil
14g Styrian Goldings (90 min)
28g Sterling (30 min)
28g Sterling (1 min)
WLP530 Abbey Ale - Primary fermentation
Wyeast 3763 Roeselare - Secondary fermentation
Russian River barrel chunks - Secondary
2.0 # Bob's Red Mill brand Black Currants - Secondary
Mash at 160F, 90 boil, ferment at room temp.
No issues with this batch. OG minus the Candi Syrup came in at 1.069.
Fermentation was very active yesterday morning and by late afternoon I had to hook up a blowoff tube.