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Old 03-05-2009, 05:33 PM   #1
smellysell
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Default Going to try my first sour

I love sours and have been reading up on sour mashing so I figured I'd give it a shot. What do you guys think of the recipe? Any suggestions/critiques?

6# Pils
3# Wheat

Mash at 152 for 60 minutes and drop 1/2# crushed 2row into the wort and hold at 110ish for 12-15 hours.

90 minute boil, adding .5oz willamette at 60 minutes.

DCL S33 yeast in primary.

Rack onto 8# frozen blueberries and 1oz oak chips for 14 days.

Transfer to tertiary until clear.


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Old 03-05-2009, 06:22 PM   #2
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Quote:
... drop 1/2# crushed 2row into the wort and hold at 110ish for 12-15 hours.
What is the purpose of doing that ?


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Old 03-05-2009, 06:28 PM   #3
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crushed malt has tons of lactobacillus on it. That will sour the wort up a little.
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Old 03-05-2009, 06:29 PM   #4
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But won't they die when you boil the wort ?
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Old 03-05-2009, 06:31 PM   #5
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Yea, its a way to get a controlled lactic sourness. This technique is mainly used when doing Guiness clones, since they use a portion of soured wort in their beer. This technique will produce some sourness. Not nearly as much as putting lacto in the ferment.
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Old 03-05-2009, 06:32 PM   #6
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interesting - just learned something new

thanks
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Old 03-05-2009, 06:34 PM   #7
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But won't they die when you boil the wort ?
The lactobacillus is killed, but the lactic acid they produce isn't destroyed by the boil.
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Old 03-05-2009, 06:43 PM   #8
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Oh yea, get ready for the worst smell of your life when you lift the cover after 12 hours.
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Old 03-05-2009, 06:49 PM   #9
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Yea, its a way to get a controlled lactic sourness. This technique is mainly used when doing Guiness clones, since they use a portion of soured wort in their beer. This technique will produce some sourness. Not nearly as much as putting lacto in the ferment.
So you're saying I won't be able to get it very sour this way?
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Old 03-05-2009, 06:53 PM   #10
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So you're saying I won't be able to get it very sour this way?
If you want it very sour, I suggest pitching a pure Lactobacillus culture two days before pitching your Saccharomyces.

See the Spurhund Zunge recipe in my pull-down.


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