Russian River Consecration Clone Beer Photo
| Beer Name: | Russian River Consecration Clone | |
| 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: Russian River Consecration Beer Kit |
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