cardinalsfan
Well-Known Member
Ok, I'm planning on doing a sour mash for my upcoming Gose and want to make sure I have the process right.
Recipe - 3 gallons
3# Wheat Malt
2# German Pils
2# Acid Malt
2 days before brewday:
Take 20% of malt bill and mash normally. My plan is to do a 60 min mash with 1 qt of water per pound of grain @ 149*. Sparge/mashout as normal and remove grain. Cool wort to 110-120* and pitch a handfull of any uncrushed grain. Cover with saran wrap and let sit in a very warm place (110 or so) for 24-48 hours depending on how sour I want (I plan to do 48 hours).
Brewday: Take remaning grains and mash, again at 149* for an hour. Mix sour wort into the main wort after the 60 minute mash and mashout/sparge. From here, boil as normal and send to fermenter.
Sound about right?
I guess my main question is this - do I leave the grains in the sour mash or pull them and toss in the fresh grain to get the lacto going? And a secondary question - do I add my sour mash into my regular mash or just add the wort from the sour mash into my wort from the regular mash?
Recipe - 3 gallons
3# Wheat Malt
2# German Pils
2# Acid Malt
2 days before brewday:
Take 20% of malt bill and mash normally. My plan is to do a 60 min mash with 1 qt of water per pound of grain @ 149*. Sparge/mashout as normal and remove grain. Cool wort to 110-120* and pitch a handfull of any uncrushed grain. Cover with saran wrap and let sit in a very warm place (110 or so) for 24-48 hours depending on how sour I want (I plan to do 48 hours).
Brewday: Take remaning grains and mash, again at 149* for an hour. Mix sour wort into the main wort after the 60 minute mash and mashout/sparge. From here, boil as normal and send to fermenter.
Sound about right?
I guess my main question is this - do I leave the grains in the sour mash or pull them and toss in the fresh grain to get the lacto going? And a secondary question - do I add my sour mash into my regular mash or just add the wort from the sour mash into my wort from the regular mash?