Russian River Consecration Kit from MoreBeer

>> Sunday, April 23, 2017

While I do brew a fair amount of beers based on commercial examples, I don't do kit beers all that often. Well, that's changing today, at least for this brew session. MoreBeer recently had a sale on their clone of Russian River's Consecration, one I've definitely been wanting to try. The recipe is out there and if you go through my posts you can see that we did a version in my brew club's barrel a while back. The recipe for today's version is slightly different than the one my club used, but it's not too far off. One cool thing about this kit, it includes barrel chunks from Russian River. Here are instructions from MoreBeer's site:
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.
 I made some minor changes compared to the recipe sheet from MoreBeer, but it's pretty much the same. Here's the recipe as I made it today.

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)
Yeast Nutrient
Whirlfloc
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.

Brewing Notes
No issues with this batch. OG minus the Candi Syrup came in at 1.069.

Update 4/25/2017
Fermentation was very active yesterday morning and by late afternoon I had to hook up a blowoff tube.

0 comments:

There was an error in this gadget
There was an error in this gadget
There was an error in this gadget
There was an error in this gadget