Russian River Brewing Company Consecration Sour Dark Ale | 5 Gallon Beer Recipe Kit | Extract

Russian River Brewing Company Consecration Sour Dark Ale | 5 Gallon Beer Recipe Kit | Extract

Please select from the following option(s) to see pricing and availability.

  • This BrewMaster Series kit was scaled down to a homebrew batch size in collaboration with the brewmasters at Russian River Brewing Company
  • This sour dark ale recipe features an addition of oak chunks broken down from actual Consecration barrels
  • Includes Styrian Goldings and Sterling hops
  • Estimated ABV: 9.5%
  • Estimated IBUs: 15-18
  • Makes 5 gallons of finished beer

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.

  • Makes 5 gallons
  • Estimated Original Gravity: 1.073-77
  • SRM (Color Range): 30
  • IBUs: 15-18
  • Estimated Alcohol Percentage: 9-10%

*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. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.

Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.


Community Q&A

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are you kidding? if you have to ask you wouldn't understand ; )
Daniel L J on Dec 10, 2018
are you kidding? if you have to ask you wouldn't understand ; )
Daniel L J on Dec 10, 2018
In the second paragraph of the notes it say to transfer to secondary and add currants and Brett. Then the next paragraph says add lacto and Pedio 7-8 weeks later.

Am I supposed to add Brett by its self for 7-8 weeks and then the wyeast 3763? Or should I add the wyeast 3763 once target gravity is reached? Also what is the good schedule for the boil?

No instructions came with kit.
Jeremy M on Nov 16, 2018
BEST ANSWER: I would contact morebeer if the kit truly didn’t come with instructions. That being said, they are a bit vague, and I had to look at forums and reviews for what folks had done. Steep grains at 168 for 30 min, 90 minute boil. Hops at 90, 30, and flame out. My brew was in the primary for 2 weeks with white labs Abbey Ale. Transferred to secondary, added Brett and currants, and let it sit for 4 weeks. The next step was adding the Lacto( Roeselare) and forgetting about it for 7 months! Gravity hit 1.007 and sourness was close at 7&1/2 months, I added the oak chips. Do so earlier if you want it more oak tasting. Bottled just shy of a year with some champagne yeast. This came out fantastic and would definitely brew it again! Good luck.
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

4.7 / 5.0
12 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Rated 5 out of 5
This beer is awesome!
I just had this beer 4 months in the bottle. I can taste the oak, cabernet, sour, brett, and base beer distinctly. Just like a symphony! This beer is outstanding!
May 30, 2015
Rated 5 out of 5
My second kit is in the basement. My first is so wonderful that my friends rave about it. An amazing kit!
May 30, 2015
Rated 4 out of 5
Much easier that you think!
I've made this twice and both times it came out fantastic. The instructions are a bit vague, but they were happy to answer any questions. My 1st batch took 9 months and my 2nd about 10, so patience is required!
May 27, 2015
Rated 5 out of 5
Fantastic clone
Brewed this July '13, added the oak chunks (that I soaked in cab for several months) in March '14. Bottled in October and after 10 weeks of bottle conditioning this brew is ready for prime time. Very similar to the real thing.
December 22, 2014
Rated 5 out of 5
Great recipe, and very close to the orginal
So I'm at the tail end of the process. Boil date was mid-Dec 2012, and I bottled Oct 2013, so it's been conditioning in the bottles for about 4 weeks. I was skeptical and figured there was a chance it would remotely resemble Consecration, but let me tell you, this turned out fantastic, and very very close to the original. I haven't tasted side-by-side, but I've had quite a bit of original Consecration both at the RR brewery and in bottles. I'm extremely happy with how this turned out. I followed the recipe very closely, adding the Brett first and then the bacteria in Feb. I sampled it in July and it wasn't very sour, but by Oct it was nice and ready to go.
I want to add that I didn't age it in a barrel or carboy, I used a plastic bucket. I've done a sour this way once before and the fear of oxygenation didn't come to pass either time. I'm very happy that homebrewing sours doesn't seem to be as difficult as one might imagine.
November 16, 2013
Rated 5 out of 5
Excellent sour ale and award winner!
I started this in July 2012, under-pitching with a tube of Abbey Ale at 72 up to 76 degrees. After 9 days I transferred to an oak barrel (used once before for a very oaky Pliny the Elder!) with brett and currants. After three months it developed a mild sour, pruny flavor with a brandy aroma and a fair number of floating 3/8" pellicle circles on top. I added Lactobacillus and let it sit in the garage over the winter. I hydrated Rockpile dry yeast in water for 15 minutes and added that plus corn sugar for bottling.

I have only had Consecration once but I think this beer is in line with my memories. It's got a nice malty, almond aroma and a great oaky, sour taste (moderate carbonation).

Best of all, it took 2nd place at the San Mateo County Fair in category 17! Both judges suggested it could benefit from more fruity esters, and maybe some dark malt. But they also scored it Excellent.

I am still amazed that I could make this complex, interesting ale from a few simple ingredients, and that it came out so well after sitting in an oak barrel in my garage for 8 months. Now that I have a set of Brett-contaminated equipment, I look forward to making another sour ale!
June 30, 2013
Rated 4 out of 5
Great taste, not sour enough yet.
Although I haven't bottled this yet, because it is still in the souring process. I can tell that this is going to be one of my best batches, if not my best so far. My hydro sample is currently at 1.008 and tastes incredible after 9 months of souring. I'd recommend going at least a year, because it doesn't seem quite there yet. My only regret is that I didn't do an all-grain version of this. Because of the long process, I will be saving the bottles for this one, as opposed to drinking it right away.
May 30, 2013
Rated 5 out of 5
Very nice kit
I screwed up and pitched just brett at 7-8 weeks like a total dummy (I saw the recommended products associated with this and bought that, not the yeast I actually needed). Still think I'll have a nice beer. The instructions were great, the product contained literally everything you could possibly need and how cool is it to have wood from the actual barrels used at the brewery?! You can't beat this.
May 29, 2013
Rated 3 out of 5
missing part of instructions
I brewed this about 9 months ago and have been wondering why it's not getting very sour, so came back here to look at reviews (it smells and tastes great, just not sour). The description listed here includes a step that I don't remember being in the instructions:

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.

Think I'm going to get the Roeselare and add it now to see what happens.
May 22, 2013
Rated 5 out of 5
Stunningly perfect
Blind tasting with friends - came out even. I have done both extract and all-grain and am very happy with the results.
May 8, 2013