ForRealBeer
Well-Known Member
Gents (and ladies) -
I am starting to plan out an AG version of BYO's clone of Flying Fish Farmhouse Summer Ale, which uses a sour mash component in it.
Original recipe here (byo.com)
Flying Fish Summer Ale Clone
Sour Mash
3 oz. 2-row pale malt
Mash
8.7 lbs. (3.9 kg) of 2 row,
0.5 lbs. (0.2 kg) wheat malt and
3 oz. (85 g) of dextrin malt
Hops
1.0 AAU Styrian Golding hops - first wort addition
3.5 AAU Magnum - 60 min boil
2.1 AAU Styrian Golding hops - 30 min
1.4 AAU Styrian Golding hops - 2 min.
Yeast
White Labs WLP005 (British Ale) orWyeast 1098 (British Ale) yeast
Mash Schedule
Mash grains and sour mash at 152 ºF (67 ºC) for 60 mins.
Ferment
Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC) and hold at this temperature until the yeast has finished fermentation.
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They say for the sour mash component to " start 23 days in advance. Steep 3 oz. (85 g) 2-row pale malt in a pint of 150 ºF (66 ºC) water, then cover and let sit for 23 days."
This doesn't really jibe with anything I have read here or elsewhere about creating a sour mash - some recommend plain live yogurt, other folks uncooked rice, etc. This seems to follow one link I read where the brewer was catching the local lactobaccillus (and whatever else) by exposing his mash to the air Senne Valley-style...but I doubt it would work well even here in NC in the wintertime, considering how cold it has been.
So, I was thinking of using another method for creating sour mash.
My idea was to get an old drink cooler and use the small amount of grains and water and maybe toss in a tad of yogurt. That would work fine, right?
Any suggestions either to the sour mash idea or to the recipe? I've never sour mashed before and figured it would be a fun experiment as I start getting my summer brews in the carboys for warm weather. This ice age is temporary, right?
I am starting to plan out an AG version of BYO's clone of Flying Fish Farmhouse Summer Ale, which uses a sour mash component in it.
Original recipe here (byo.com)
Flying Fish Summer Ale Clone
Sour Mash
3 oz. 2-row pale malt
Mash
8.7 lbs. (3.9 kg) of 2 row,
0.5 lbs. (0.2 kg) wheat malt and
3 oz. (85 g) of dextrin malt
Hops
1.0 AAU Styrian Golding hops - first wort addition
3.5 AAU Magnum - 60 min boil
2.1 AAU Styrian Golding hops - 30 min
1.4 AAU Styrian Golding hops - 2 min.
Yeast
White Labs WLP005 (British Ale) orWyeast 1098 (British Ale) yeast
Mash Schedule
Mash grains and sour mash at 152 ºF (67 ºC) for 60 mins.
Ferment
Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC) and hold at this temperature until the yeast has finished fermentation.
---
They say for the sour mash component to " start 23 days in advance. Steep 3 oz. (85 g) 2-row pale malt in a pint of 150 ºF (66 ºC) water, then cover and let sit for 23 days."
This doesn't really jibe with anything I have read here or elsewhere about creating a sour mash - some recommend plain live yogurt, other folks uncooked rice, etc. This seems to follow one link I read where the brewer was catching the local lactobaccillus (and whatever else) by exposing his mash to the air Senne Valley-style...but I doubt it would work well even here in NC in the wintertime, considering how cold it has been.
So, I was thinking of using another method for creating sour mash.
My idea was to get an old drink cooler and use the small amount of grains and water and maybe toss in a tad of yogurt. That would work fine, right?
Any suggestions either to the sour mash idea or to the recipe? I've never sour mashed before and figured it would be a fun experiment as I start getting my summer brews in the carboys for warm weather. This ice age is temporary, right?