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03-05-2009, 05:33 PM
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#1
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Location: Helena, MT
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Going to try my first sour
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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.
Transfer to tertiary until clear.
Last edited by smellysell; 03-05-2009 at 05:37 PM.
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03-05-2009, 06:22 PM
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#2
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Beer Drenched Executioner
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Quote:
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... drop 1/2# crushed 2row into the wort and hold at 110ish for 12-15 hours.
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What is the purpose of doing that ?
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03-05-2009, 06:28 PM
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#3
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crushed malt has tons of lactobacillus on it. That will sour the wort up a little.
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03-05-2009, 06:29 PM
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#4
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Beer Drenched Executioner
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But won't they die when you boil the wort ?
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03-05-2009, 06:31 PM
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#5
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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.
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03-05-2009, 06:32 PM
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#6
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Beer Drenched Executioner
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interesting - just learned something new
thanks
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03-05-2009, 06:34 PM
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#7
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Quote:
Originally Posted by Mutilated1
But won't they die when you boil the wort ?
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The lactobacillus is killed, but the lactic acid they produce isn't destroyed by the boil. |
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03-05-2009, 06:43 PM
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#8
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Oh yea, get ready for the worst smell of your life when you lift the cover after 12 hours.
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03-05-2009, 06:49 PM
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#9
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Quote:
Originally Posted by Edcculus
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.
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So you're saying I won't be able to get it very sour this way? |
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03-05-2009, 06:53 PM
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#10
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Quote:
Originally Posted by smellysell
So you're saying I won't be able to get it very sour this way?
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If you want it very sour, I suggest pitching a pure Lactobacillus culture two days before pitching your Saccharomyces.
See the Spurhund Zunge recipe in my pull-down.
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