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Kit (All-Grain) - Russian River Consecration (5 Gallons)

Kit (All-Grain) - Russian River Consecration (5 Gallons)

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Pre-Milled: 
Description

Beer lovers rejoice! Vinnie from Russian River Brewing Co. has released his Consecration recipe to us, and we're very proud to be able to offer it to the homebrewing community. Consecration is a sour dark ale aged in a Cabernet Sauvignon barrel. It is aged for 4 to 8 months with currants and brettanomyces. You can look for rich flavors of chocolate truffle, spice, tobacco, currants, and a bit of Cabernet.

Something that makes this kit different and more exciting than any others that we offer is the secret ingredient: Authentic oak chunk(s) from actual Consecration barrels! We will also include two pounds of currants to replicate the original recipe as much as possible.

*NOTE* The dried currants and oak chunk(s) should be stored in a cool dark place until ready to be used.

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.

We will not always have access to Vinnie's Consecration barrels (and would not substitute the oak cubes with anything other than the real deal), so kit availability will be limited.

Please Note: This is our most advanced kit. You will need to purchase a yeast for primary (we recommend Abbey Ale), Brettanomyces for the souring/aging process, and Rockpile wine yeast for bottle conditioning. Please also consider that the timelines provided will not always be accurate, and this beer can take anywhere from 4 months to 12 months to perfect to your liking.

Our recipe kits DO NOT include grain bags, yeast or priming sugar. The recommended yeast(s) can be found below. All grains will come milled, unless you select unmilled base malts.

WLP530 - White Labs Abbey Ale
WLP655 - White Labs Belgian Sour Mix
WY1762 - Wyeast Belgian Abbey II
WY3787 - Wyeast Trappist High Gravity
WY3763 - Wyeast Roeselare Belgian Sour Blend
IYB48 - Imperial Triple Double
 

California Recipients: See Proposition 65 Information
 
ABV %10
IBU17
SRM30
Beer StyleSpecialty
Ready to Drink Within8+ Weeks
Alcohol ContentVery High (9%+)
BitternessLow (10-25ibu)
Fermentation Temp Range64-72
Brewing MethodAll Grain
Pre-MilledY
Community Q&A

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Browse 2 questions Browse 2 questions and 5 answers
Why did you choose this?
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Because it's among the best beer recipes I've ever made
Greg S on Mar 22, 2019
Gift
Molly H on Aug 17, 2018
Because it's among the best beer recipes I've ever made
Greg S on Mar 22, 2019
Requested for a Christmas gift
Kia W on Nov 29, 2018
Gift
Molly H on Aug 17, 2018
I love Russian River and hope this sour turns out amazing
David U on Mar 16, 2018
Requested for a Christmas gift
Kia W on Nov 29, 2018
I love Russian River and hope this sour turns out amazing
David U on Mar 16, 2018
Hello fellow brewers. I brewed this on November 5th 2017. When the gravity reached 1.016, which was on November 14th 2017, I transferred it to the secondary and added the Roeselare 3763 sour blend.

I've taken a couple of samples along the way (last one was Sept 2018) with some noted differences/progression with the exception of sourness. I took a sample today (2/20/19) and this beer tastes fantastic (mildly bretty, nice body, great balance of flavors...) but it is still lacking really any sourness at all. My question is two part.

1) Did I add the 3763 too early, and thereby negating any souring?
2) Is it appropriate to (can I/should I) add a lactobacillus to get the sourness back on track?

Thanks all. It's been almost a year and a half in the secondary, and I expected at least some sourness at this point.
Brendan Connolly on Feb 20, 2019
BEST ANSWER: Hi Brenden - As for #1, the earlier the yeast the pitched, the more tart the end product tends to be. What was the temperature of the wort at pitch?

As for #2, referencing https://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html, "You can and should repitch yeast cakes from sour beers. Each time you repitch you will get more funk and sourness because the bacteria will grow faster than the yeast. It does not have a huge batch to batch impact in my experience, but it is something you will notice if you do for multiple batches. I generally only repitch 1-2 times, but that is more because I only generally want to do some non-sours as well. I have a friend who has been repitching and saving the same mixed culture for years without any problem."

Also, I saw on another forum that some brewers will add food grade lactic acid to the beer to increase the sourness to their liking. But they suggested to take a small sample to add the lactic acid to, figure out how much to add and then to scale up as to not ruin the batch. I couldn't find anything on re-pitching packaged yeast or lacto straight from a pouch so i'm guessing due to the yeast having to age over such a long period of time, it's probably not a good idea.
Reviews

5.0 / 5.0
9 Reviews
5 Stars
4 Stars
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slight confusion/mistake in description
This kit does not come with currants, it comes with "zante currants", AKA Corinthian raisins, which are a grape species, not a currant species.

That is correct for the clone, and is what the actual brewer uses, but the description should be updated to be state this to avoid major confusion

Actual black currants (species Ribes Nigrum) are very different from "zante currants".
October 28, 2016
Great Great Kit!
I too, took 1st place in the Specialty Beer Category of a large Homebrew Competition, and 3rd place overal in the Best of Show. This is a great kit, it take a lot of patience and a little nurturing. The beer comes out great. I will make it over and over again! Well worth every penny spent.
October 18, 2016
My first sour beer, came out great!
This was my first attempt at making a sour beer and it really came out great. It probably helped that I made it, and then stuck it in a closet and forgot about it for about 16 months. Didn't have it on the oak for very long, maybe a month. Oak characteristic isn't very strong compared to the brett. Would buy it again!
May 7, 2015
Great kit, great results
I agree with the other reviews, the instructions are a bit lacking. However, the kit is great. It did come out a touch less sour than Consecration at RRBC, but I'm very pleased with the results. My hubby doesn't care much for Consecration, but he loves the beer I brewed from this kit.
May 1, 2014
This a WOW! beer.
Kegged my first batch today. Brewed 9/23/2012 and it's been on the oak for approximately 2 months. The oak is very prominent, but I think it will mellow over a couple more months. Fermented this on with Abbey Ale II, and Roselare. I have a bottle of ECY20 and will use it from the start on my second batch. I have a couple bottles of the RR beer to compare with, and I think mine is similar from tasting it flat today, can't wait!
January 13, 2014
Tasty!
Turned out great! I aged it for 7 months (6 on the currants) and it is delicious.
May 29, 2013
Great beer, but you are on your own for instructions
The instructions are quite sparse for this kit, you really get to do whatever you want for souring. I went with mostly Bret and a tiny bit of Lacto and Pedio and I like the results better than regular consecration because it is sour but less tart.
May 28, 2013
It's a Winner
This all-grain kit won the Belgian category in my state homebrew competition and narrowly lost (3-2) first place in the best of show round. It came second to a smoked Helles. I hadn't bought a kit in four years, but the pinot noir barrel chunks made me do it. I'm glad I did. Getting one single, two-pound bag of dried black currants was also great.

Two pieces of advice: (1) use plastic buckets for all stages of fermentation and (2) use two packs of Roselare yeast. Plastic buckets allow you to "burp" the beer, which is an effective way to smell the airlock and see how much funk has developed. Also, plastic is slightly porous, which better emulates a barrel than glass. I doubled the Roselare for no other reason than I had two, but I think it ensured a balanced funk here.
May 6, 2013
Great kit, could use some documentation
No complaints about the kit at all. Has everything you need except the yeast, and the brew day went great. The documentation was the basic "here's how to brew an all-grain beef" included with the kit. I was able to do some looking around to find a couple of great articles where Vinnie gave more in-depth advice on this specific beer. It would be great if this information (or at least links to it) were included in the kit.
May 1, 2013