I would like to do a light sour mash for a farmhouse but I'm having a hard time finding step by step instructions.
Anyone have a procedure they use that can be passed along?
Are you looking to just sour the mash? If so, get your recipe and mash in as usual except will a lower water ratio. Once the hour mash is done use ice to bring the temp down to about 110. Add a lb of uncrushed 2row and stir. Cover the mash with clear plastic and put the lid back on. I place blankets over my lid to further keep the temp. Check the temp about every 8-10 hours and taste to see how sour it is. If the temp has dropped I add a couple quarts of boiling water. Just enough to keep the temp up. When its as sour as you want, sparge as you would to get enough to boil. a 60 min boil locks in the sour taste. Hope this helps.
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