Stovetop535
Well-Known Member
One of the brewing books I picked up gave a short two page recipe guide for a sour mash. I have been wanting to try sours for awhile now. The recipe is for a 1 gallon batch and is as follows:
2lbs 2 Row
1/2 lbs wheat
-Mash at 153*, turn off heat and let mash sit 24hrs. Sparge @180* and boil as usual, hop lightly with 14 grams of a mild hop.
-Ferment with a neutral strain and then pitch a lactic culture in secondary or pitch wyeast roeselare from the start.
Is it worth my time to even follow this? I would assume normal boil means 60 min, and picking a mild hop would be something with a low aa? Would it benefit for sitting longer than the recommended 24 hours?
Sorry for the noob questions--and thanks in advance for the advice
2lbs 2 Row
1/2 lbs wheat
-Mash at 153*, turn off heat and let mash sit 24hrs. Sparge @180* and boil as usual, hop lightly with 14 grams of a mild hop.
-Ferment with a neutral strain and then pitch a lactic culture in secondary or pitch wyeast roeselare from the start.
Is it worth my time to even follow this? I would assume normal boil means 60 min, and picking a mild hop would be something with a low aa? Would it benefit for sitting longer than the recommended 24 hours?
Sorry for the noob questions--and thanks in advance for the advice