I love sours and have been reading up on sour mashing so I figured I'd give it a shot. What do you guys think of the recipe? Any suggestions/critiques?
6# Pils
3# Wheat
Mash at 152 for 60 minutes and drop 1/2# crushed 2row into the wort and hold at 110ish for 12-15 hours.
90 minute boil, adding .5oz willamette at 60 minutes.
DCL S33 yeast in primary.
Rack onto 8# frozen blueberries and 1oz oak chips for 14 days.
crushed malt has tons of lactobacillus on it. That will sour the wort up a little.
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Primary:
Kegged (aging):
Kegged (Drinking): Cider
Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss, more cider
Planning: Mild Follow me on Twitter
Yea, its a way to get a controlled lactic sourness. This technique is mainly used when doing Guiness clones, since they use a portion of soured wort in their beer. This technique will produce some sourness. Not nearly as much as putting lacto in the ferment.
__________________
Primary:
Kegged (aging):
Kegged (Drinking): Cider
Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss, more cider
Planning: Mild Follow me on Twitter
Oh yea, get ready for the worst smell of your life when you lift the cover after 12 hours.
__________________
Primary:
Kegged (aging):
Kegged (Drinking): Cider
Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss, more cider
Planning: Mild Follow me on Twitter
Yea, its a way to get a controlled lactic sourness. This technique is mainly used when doing Guiness clones, since they use a portion of soured wort in their beer. This technique will produce some sourness. Not nearly as much as putting lacto in the ferment.
So you're saying I won't be able to get it very sour this way?