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Russian Rivers Consecration - Extract Beer Brewing Kit (5 Gallons)
KIT773
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Description

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 or yeast. 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
 

Item # KIT773
Shipping Eligible for Free Shipping Program
Availability California - Out Of Stock
Pennsylvania - In Stock
Weight 14LBS
ABV %10
IBU17
SRM30
Beer StyleSpecialty
Ready to Drink Within8+ Weeks
Alcohol ContentVery High (9%+)
BitternessLow (10-25ibu)
Fermentation Temp Range64-72
Brewing MethodExtract
Pre-MilledY
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Reviews

4.7 / 5.0
12 Reviews
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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
excellent
My second kit is in the basement. My first is so wonderful that my friends rave about it. An amazing kit!
May 30, 2015
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
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
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
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
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
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
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
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