Post by mattyice on Oct 11, 2013 20:20:18 GMT
Hey Guys. Below I have the recipes for a Russian River Consecration Clone for a club brew day at the shop. We will discuss this again at the November meeting but we need 10-11 people to volunteer to brew said recipe and Michael will be providing us a 55 gallon barrel for aging. This wont take place till January or February but I figured I would post the recipe.
Extract Recipe
Type: Extract Date:
Batch Size (fermenter): 5.00 gal Brewer: STL Brewminati
Boil Size: 3.5 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Three Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.00 l of wort
Clean and Prepare Brewing Equipment
Mash or Steep Grains
Grains to Steep
Amt Name Type # %/IBU
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 1 4.2 %
4.0 oz Carafa I (Weyermann) (320.0 SRM) Grain 2 2.1 %
4.0 oz Special B (Dingemans) (147.5 SRM) Grain 3 2.1 %
Remove grains, and prepare to boil wort
Boil Ingredients
Amt Name Type # %/IBU
1 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 4 8.3 %
8 lbs LME Pilsen Light (Briess) (2.3 SRM) Extract 5 66.7 %
0.50 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 8.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 oz Sterling [7.50 %] - Boil 15.0 min Hop 8 12.1 IBUs
1.00 oz Sterling [7.50 %] - Boil 5.0 min Hop 9 4.9 IBUs
Estimated Post Boil Vol: 2.72 gal and Est Post Boil Gravity: 1.086 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 10 -
1 lbs Candi Sugar, Dark (90.0 SRM) Sugar 11 8.3 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 12 8.3 %
Measure Actual Original Gravity _______ (Target: 1.086 SG)
Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
Primary Fermentation (14.00 days at 70.0 F ending at 70.0 F)
Secondary Fermentation (21.00 days at 70.0 F ending at 70.0 F)
Tertiary Fermentation (140.00 days at 68.0 F ending at 68.0 F)
All grain Recipe
Type: All Grain Date:
Batch Size (fermenter): 5.00 gal Brewer: STL Brewminati
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Three Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.00 l of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 8.71 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
12 lbs Pilsen (Dingemans) (1.6 SRM) Grain 1 78.7 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 2 3.3 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 3 3.3 %
4.0 oz Carafa I (Weyermann) (320.0 SRM) Grain 4 1.6 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.76 qt of water at 165.8 F 152.0 F 60 min
Fly sparge with 4.27 gal water at 168.0 F
Boil Wort
Add water to achieve boil volume of 6.82 gal
Estimated pre-boil gravity is 1.055 SG
Boil Ingredients
Amt Name Type # %/IBU
0.50 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 5 8.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.00 oz Sterling [7.50 %] - Boil 15.0 min Hop 7 12.3 IBUs
1.00 oz Sterling [7.50 %] - Boil 5.0 min Hop 8 4.9 IBUs
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.084 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 9 -
1 lbs Candi Sugar, Dark (90.0 SRM) Sugar 10 6.6 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 11 6.6 %
Measure Actual Original Gravity _______ (Target: 1.084 SG)
Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
10/11/2013 - Primary Fermentation (14.00 days at 70.0 F ending at 70.0 F)
10/25/2013 - Secondary Fermentation (21.00 days at 70.0 F ending at 70.0 F)
11/15/2013 - Tertiary Fermentation (140.00 days at 68.0 F ending at 68.0 F)
Extract Recipe
Type: Extract Date:
Batch Size (fermenter): 5.00 gal Brewer: STL Brewminati
Boil Size: 3.5 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Three Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.00 l of wort
Clean and Prepare Brewing Equipment
Mash or Steep Grains
Grains to Steep
Amt Name Type # %/IBU
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 1 4.2 %
4.0 oz Carafa I (Weyermann) (320.0 SRM) Grain 2 2.1 %
4.0 oz Special B (Dingemans) (147.5 SRM) Grain 3 2.1 %
Remove grains, and prepare to boil wort
Boil Ingredients
Amt Name Type # %/IBU
1 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 4 8.3 %
8 lbs LME Pilsen Light (Briess) (2.3 SRM) Extract 5 66.7 %
0.50 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 8.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 oz Sterling [7.50 %] - Boil 15.0 min Hop 8 12.1 IBUs
1.00 oz Sterling [7.50 %] - Boil 5.0 min Hop 9 4.9 IBUs
Estimated Post Boil Vol: 2.72 gal and Est Post Boil Gravity: 1.086 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 10 -
1 lbs Candi Sugar, Dark (90.0 SRM) Sugar 11 8.3 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 12 8.3 %
Measure Actual Original Gravity _______ (Target: 1.086 SG)
Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
Primary Fermentation (14.00 days at 70.0 F ending at 70.0 F)
Secondary Fermentation (21.00 days at 70.0 F ending at 70.0 F)
Tertiary Fermentation (140.00 days at 68.0 F ending at 68.0 F)
All grain Recipe
Type: All Grain Date:
Batch Size (fermenter): 5.00 gal Brewer: STL Brewminati
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Three Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.00 l of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 8.71 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
12 lbs Pilsen (Dingemans) (1.6 SRM) Grain 1 78.7 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 2 3.3 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 3 3.3 %
4.0 oz Carafa I (Weyermann) (320.0 SRM) Grain 4 1.6 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.76 qt of water at 165.8 F 152.0 F 60 min
Fly sparge with 4.27 gal water at 168.0 F
Boil Wort
Add water to achieve boil volume of 6.82 gal
Estimated pre-boil gravity is 1.055 SG
Boil Ingredients
Amt Name Type # %/IBU
0.50 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 5 8.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.00 oz Sterling [7.50 %] - Boil 15.0 min Hop 7 12.3 IBUs
1.00 oz Sterling [7.50 %] - Boil 5.0 min Hop 8 4.9 IBUs
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.084 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 9 -
1 lbs Candi Sugar, Dark (90.0 SRM) Sugar 10 6.6 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 11 6.6 %
Measure Actual Original Gravity _______ (Target: 1.084 SG)
Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
10/11/2013 - Primary Fermentation (14.00 days at 70.0 F ending at 70.0 F)
10/25/2013 - Secondary Fermentation (21.00 days at 70.0 F ending at 70.0 F)
11/15/2013 - Tertiary Fermentation (140.00 days at 68.0 F ending at 68.0 F)
