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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Adjuncts, starches, and sour beer.
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Old 01-06-2014, 10:19 PM   #11
metic
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I'm brewing 10 Gal of a blonde sour tomorrow. Any idea on what percent maize and/or steeping oats might be beneficial? I'll be fermenting with ECY20 and bottle dregs...
The recipes in Wild Brews have about 10% maize. That is included in a cereal mash though. I can't remember if Dave Marliave gave figures in the Session podcast, but I tried around 4% flaked oats, and ended up with a very cloudy wort.

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If one were to steep the oats separately, at what temperature would be a good temp? Perhaps 168F for 20 minutes or so?
I think that would be fine. I steeped them in my wort after the temperature was high enough to denature any enzymes from the mash, so at around 190. Dave Marliave said they put them in the grant between the mash tun and the kettle. Here's a link to the original show if anyone is interested:

http://thebrewingnetwork.com/shows/1027


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Old 01-06-2014, 10:25 PM   #12
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I've actually followed Dave's process twice so far and have documented it -

http://onlinebeerscores.com/blog/sou...ocess-take-ii/
http://onlinebeerscores.com/blog/bel...-day-write-up/

The first link is about as close to their process as I was able to get.


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Old 01-07-2014, 01:49 AM   #13
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I've actually followed Dave's process twice so far and have documented it -

http://onlinebeerscores.com/blog/sou...ocess-take-ii/
http://onlinebeerscores.com/blog/bel...-day-write-up/

The first link is about as close to their process as I was able to get.
I've been thinking about this for a while after making a fairly sour Berliner Weisse (https://www.youtube.com/watch?v=_hClp9huB1M). I couldn't ever think of a reason not to let the Lacto sit for a few days before pitching yeast in any other sour beer style. I recently pitched the Wyeast Lacto at the same time as the yeast and didn't get nearly the sour level that I've been able to get from cultured commercial bacteria/yeast.

I don't have much space to store things, so my sour brewing is slow, but the next time I have a chance to brew a sour from a pure Lacto culture, I am definitely using this method. Good to know I am not the only one thinking on these same lines.
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Old 01-07-2014, 01:58 AM   #14
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Edit: posted same link as previous person.
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Old 01-07-2014, 07:02 AM   #15
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Could you suspend the oats in a large hop bag in your kettle?. Then after sitting for 20mins at whatever temp you want, Pull them out and boil as usual??.
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Old 01-07-2014, 10:02 AM   #16
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Could you suspend the oats in a large hop bag in your kettle?. Then after sitting for 20mins at whatever temp you want, Pull them out and boil as usual??.

That's exactly what I did both times I've done it.
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Old 01-07-2014, 01:17 PM   #17
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Ok cool, I might try that. I just need to wait 12 months to get my oud bruin out of my glass carboys. I need a cellar!
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Old 01-07-2014, 03:01 PM   #18
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...I tried around 4% flaked oats, and ended up with a very cloudy wort.
I don't suppose you've enjoyed the results just yet?

My brewing partner and I are having an extended debate on how to handle our next round of sours. I'm interested in this whole unconverted starch thing and he insists on adding simple sugars way down the line.

Normally we'd just split the batch into two 5g Carboys and do both, but not sure how to get those unconverted starches into only one half.

Looks we're doing like a double batch this week!
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Old 01-07-2014, 03:14 PM   #19
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I don't suppose you've enjoyed the results just yet?
No, I only brewed this batch a few weeks ago so it will be a while till I try it.
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Old 01-07-2014, 05:25 PM   #20
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i wonder how important it is to steep/mash the oats/grains at a given temp, vs. just boiling them. it's not like you are converting the starches. you're just getting them out of the grain and into solution.

i recently did a split batch, based on jamil's oud bruin recipe. half is being soured as a flanders brown, the other half is on its way to becoming a BDSA (2 beers 1 brew!).

for the oud bruin half, i boiled up a mix of steel cut and flaked oats in a pot for 10 mins, strained, and poured the resulting oat-juice into the secondary along with the bugs. i'm not convinced that 180*F is any better, or worse, than a full boil. boiling takes less effort


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Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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