| Beer Name: |
Russian River Consecration Clone |
Russian River Consecration Clone Beer Photo
|
| Beer Style: |
American Wild Ale \ Sour Ale |
| Recipe Type: |
All Grain |
| Batch Size: |
5 Gallons |
| Mash Type: |
Infusion
(60 Min) 158F
(10 Min) 168F Mash Out
|
| Grain Bill: |
11 LBS Rahr 2-Row
1/2 LBS Acid Malt
1/4 LBS Carafa I
1/4 LBS Special B Malt |
| Hops: |
.5 oz Styrian Goldings (90 Minutes)
1 oz Sterling (30 Minutes)
1 oz Sterling (1 Minutes) |
| Other: |
2 LBS Dark Belgian Cany Sugar Syrup (15 Minutes)
Whirlfloc Tablet (5 Minutes)
1/2 LBS Dextrose (1 Minutes) |
| Yeast: |
Abbey Ale Liquid Yeast |
| Fermentation: |
For 3 Week Primary @ 65F
Then add Wyeast Roselare Belgian Blend
For 4 Months Primary @ 65F |
| Notes: |
At secondary fermentation when you add in the Wyeast Roselare Belgian Blend, you will also want to add 2 LBS of fresh or dried currants. Do you best not to let your temp go above 65 F. Taste the beer at about 3 months to gauge the sourness, if it is just about right then soak 4 Oz's of either oak cubes or oak chips in Cabernet Sauvignon (Vinnie Cilurzo from Russian River recommends using a Kenwood Cabernet Sauvignon since it is widely available and of good quality), place it in the fermenter and let the beer finish up for a month or two. As a last step, prior to bottling add some Rockpile RP-15 dry wine yeast to allow the beer to bottle condition. A special thank to Vinnie for all of the help with the recipe; suppor their fantastic brewery whenever possible, they make some of the best beer on the West Coast.
Also, Morebeer.com sometimes has Russain River Consecration Sour kits available here:
|
