Thinking of brewing a sour, maybe Gose or Berliner. After reading lots, I still have lots of questions. It seems a good entry to the sour brewing would be sour mash. I'm going to list my understanding of sour mashing and please let me know if I understand it or not.
1. Mash in normally, keeping some grain (a cup or so?) set aside.
2. Mash out and collect wort.
3. Allow mash temp to drop to around 120F and add grains that were set aside.
4. Allow mash to sour up to 72 hours
5. Sparge to bring wort volume to desired amount.
6. Boil and continue as normal.
It feels like I'm misunderstanding something. Do I really just leave the first runnings laying around for 72 hours. I get that any undesirables should boil out but seems odd.
Please, school me.
1. Mash in normally, keeping some grain (a cup or so?) set aside.
2. Mash out and collect wort.
3. Allow mash temp to drop to around 120F and add grains that were set aside.
4. Allow mash to sour up to 72 hours
5. Sparge to bring wort volume to desired amount.
6. Boil and continue as normal.
It feels like I'm misunderstanding something. Do I really just leave the first runnings laying around for 72 hours. I get that any undesirables should boil out but seems odd.
Please, school me.