I'm interested in brewing a kentucky common, and i've been unable to find a good extract recipe in the forums. This will be my 2nd brew...
From what I understand, I need to sour the mash, but I'm not sure how this works with an extract recipe... I found an all-grain but I'm not sure what to do to convert it. https://www.homebrewtalk.com/f12/kentucky-common-sourness-126826/
So my questions:
(1) Anyone know of an extract recipe, or is there a good way to convert the all-grain to mini-mash extract?
(2) What is the procedure for souring the mash... I assume I need to dissolve some of the extract into the "mash" before I sprinkle grains and leave it... otherwise I've got no sugar because the mini-mash grains won't have enzymes to convert themselves right?
Also, I've come up with a procedure of sorts, but I want to pass it by you guys since I have no idea what I'm doing. Here's my take on it:
1. find recipe
2. do 60 minute mini-mash of specialty grains (choc. malt, crystal malt, and flaked corn). Should I even mash with the corn?
3. add some amount of extract to give the lacto something to eat
4. cool mash, sprinkle some grains, cover with foil
5. leave for 2 days to sour
6. bring mash to boil, add rest of extract and 60 min hops
7. cool, pitch yeast, etc. etc.
I also wonder how much water I should use for the mini-mash... I read somewhere that souring half the wort is a good plan so I take it I should "mash" with 3-4 gallons (assuming some loss with removing wet grains)?
Sorry to inundate you guys with 50 questions in one post.
From what I understand, I need to sour the mash, but I'm not sure how this works with an extract recipe... I found an all-grain but I'm not sure what to do to convert it. https://www.homebrewtalk.com/f12/kentucky-common-sourness-126826/
So my questions:
(1) Anyone know of an extract recipe, or is there a good way to convert the all-grain to mini-mash extract?
(2) What is the procedure for souring the mash... I assume I need to dissolve some of the extract into the "mash" before I sprinkle grains and leave it... otherwise I've got no sugar because the mini-mash grains won't have enzymes to convert themselves right?
Also, I've come up with a procedure of sorts, but I want to pass it by you guys since I have no idea what I'm doing. Here's my take on it:
1. find recipe
2. do 60 minute mini-mash of specialty grains (choc. malt, crystal malt, and flaked corn). Should I even mash with the corn?
3. add some amount of extract to give the lacto something to eat
4. cool mash, sprinkle some grains, cover with foil
5. leave for 2 days to sour
6. bring mash to boil, add rest of extract and 60 min hops
7. cool, pitch yeast, etc. etc.
I also wonder how much water I should use for the mini-mash... I read somewhere that souring half the wort is a good plan so I take it I should "mash" with 3-4 gallons (assuming some loss with removing wet grains)?
Sorry to inundate you guys with 50 questions in one post.