dannyhawkins
Well-Known Member
Hello guys,
I recently decided to apply the quick sour mash technique described for Berliner Weiss on this forum but I targeted a more Flanders red style (very loosely based)
The recipe
6lb. Vienna
6lb. Munich
2lb. Quick oats
1lb. Special B
I mashed these at 153 for a few hours and then cooled the grains and all to about 100 and pitched wyeast lactobacillus. I then kept temp elevated for three days with a heating pad and tasted periodically. I also covered the mash with plastic wrap then the lid to the sterlite container. There were no terrible smells like I expected fortunately, I'm guessing that may be from traditional raw grain soured mash. It was actually very pleasant smelling and by day 2-3 very sour but more of a smooth sour not extreme.
My problem was when it came to sparging, 2 pounds of oatmeal got to be like warm Elmer's glue stick soup after a three day soak and I had to fight the stuck mash all the way. I wonder if the same effects could be acquired if I sparged on day one and soured the wort only or does the grain help everything along for some reason. I'm planning to try this sour wort technique next time just want to make sure I'm not wasting my time cause its not the same or something.
BTW it's still waiting to be bottled I'm behind on bottling stuff cause I'm about to move so I've not tasted it since it went into the fermenter (tasted awful going in but smells so good now) thanks for the help.
I recently decided to apply the quick sour mash technique described for Berliner Weiss on this forum but I targeted a more Flanders red style (very loosely based)
The recipe
6lb. Vienna
6lb. Munich
2lb. Quick oats
1lb. Special B
I mashed these at 153 for a few hours and then cooled the grains and all to about 100 and pitched wyeast lactobacillus. I then kept temp elevated for three days with a heating pad and tasted periodically. I also covered the mash with plastic wrap then the lid to the sterlite container. There were no terrible smells like I expected fortunately, I'm guessing that may be from traditional raw grain soured mash. It was actually very pleasant smelling and by day 2-3 very sour but more of a smooth sour not extreme.
My problem was when it came to sparging, 2 pounds of oatmeal got to be like warm Elmer's glue stick soup after a three day soak and I had to fight the stuck mash all the way. I wonder if the same effects could be acquired if I sparged on day one and soured the wort only or does the grain help everything along for some reason. I'm planning to try this sour wort technique next time just want to make sure I'm not wasting my time cause its not the same or something.
BTW it's still waiting to be bottled I'm behind on bottling stuff cause I'm about to move so I've not tasted it since it went into the fermenter (tasted awful going in but smells so good now) thanks for the help.