brandonjonesVW
Well-Known Member
I'm piecing together a 5.5 gallon sour mash extract & partial mash brew. Instead of pitching a handfull of grains as a source of lacto (& other bugs), I want to use the pure Lactobacillus Delbrueckii strain from White Labs.
My 2.5gal mini-mash will have 1.75 lbs specialty grains & 2 lbs DME. Calculated around 1.044. I know the Lacto will drop this down during the souring period, just not sure how much.
The souring mini-mash will be held ~100 degrees F.
I plan to let the Lacto get munching for a yet undetermined amount of time, add the rest of my DME, bring to a boil & add the rest of my ingredients (hops, whirlfloc, etc).
So, here's where I need more info:
How long should I let this sour? I've noticed 24 hours to be pretty common for the Kentucky Common.
How many points should the Lacto drop this down? The full 5.5 gallon batch should be 1.045 minus what the Lacto munches.
My 2.5gal mini-mash will have 1.75 lbs specialty grains & 2 lbs DME. Calculated around 1.044. I know the Lacto will drop this down during the souring period, just not sure how much.
The souring mini-mash will be held ~100 degrees F.
I plan to let the Lacto get munching for a yet undetermined amount of time, add the rest of my DME, bring to a boil & add the rest of my ingredients (hops, whirlfloc, etc).
So, here's where I need more info:
How long should I let this sour? I've noticed 24 hours to be pretty common for the Kentucky Common.
How many points should the Lacto drop this down? The full 5.5 gallon batch should be 1.045 minus what the Lacto munches.