Beer lovers rejoice! Vinnie from Russian River Brewing Co. has given us his Consecration recipe and we're very proud to be able to offer it to the homebrewing community. The real Consecration, which you should definitely try if you get the chance, is a sour dark ale aged 4 to 8 months in barrels previously used for Cabernet Sauvignon. Part of the flavor profile also comes from two pounds of currants and brettanomyces. You can look for rich flavors of chocolate truffle, spice, tobacco, currants, and a bit of Cabernet.
This kit is truly limited in supply because we actually include chunks of oak from actual Consecration barrels with each kit. Periodically we get a call from Vinnie that they are bottling Consecration and that we can come pick up some of the used barrels. We then bring them back to the shop where we dry them and cut them into chunks. Because of the limited supply we are sometimes out of this kit for months at a time. Also included are two pounds of dried currants.
Please note this is the most advanced ingredient kit we offer. You will need to purchase a yeast for primary (we recommend Abbey Ale), Brettanomyces, Pediococcus and Lactobacillus 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.
Notes and a basic timeline on this kit:
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). 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 bacteria.
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.
*NOTE* The dried currants and oak chunk(s) should be stored in a cool dark place until ready to be used.
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.
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