Going to try my first sour

smellysell · 03-05-2009, 06:33 PM

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.

**Mutilated1** · 03-05-2009, 07:22 PM

Quote:

... drop 1/2# crushed 2row into the wort and hold at 110ish for 12-15 hours.

What is the purpose of doing that ?

**Edcculus** · 03-05-2009, 07:28 PM

crushed malt has tons of lactobacillus on it. That will sour the wort up a little.

**Mutilated1** · 03-05-2009, 07:29 PM

But won't they die when you boil the wort ?

**Edcculus** · 03-05-2009, 07:31 PM

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.

**Mutilated1** · 03-05-2009, 07:32 PM

interesting - just learned something new

thanks

flyangler18 · 03-05-2009, 07:34 PM

Quote:

Originally Posted by Mutilated1

But won't they die when you boil the wort ?

The lactobacillus is killed, but the lactic acid they produce isn't destroyed by the boil.

**Edcculus** · 03-05-2009, 07:43 PM

Oh yea, get ready for the worst smell of your life when you lift the cover after 12 hours.

smellysell · 03-05-2009, 07:49 PM

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.

So you're saying I won't be able to get it very sour this way?

flyangler18 · 03-05-2009, 07:53 PM

Quote:

Originally Posted by smellysell

So you're saying I won't be able to get it very sour this way?

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.