About to do a Hoe Garden -Mow Lawn recipe and it says to use a sour mash technique. Says to dough in at 160F gradually dropping temp to 122F during a 24-hour period. Sparge with 165F water. Has anybody ever Sour Mashed, used something similar to this technique, or even done this recipe. It comes from the book "A Year of Beer: 260 Seasonal Homebrew Recipes".
SOUR MASH Technique
- Thread starter Sonnyjim
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