Brewdog recipe low temp mash?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

PHLarry

New Member
Joined
Mar 4, 2021
Messages
2
Reaction score
1
I’m looking at making a sour from brewdog recipe book (#327). It says to mash at 127 F for 25minutes, and that’s it for the mash. I’m confused by this; anyone ever try this? It says it’s from a fanzine mag, so maybe certain steps are left out of the recipe?? How is sugar produced?
 

CascadesBrewer

Supporting Member
HBT Supporter
Joined
Mar 24, 2013
Messages
1,226
Reaction score
794
Location
VA, USA
The brewdog recipe book has a reputation for being inaccurate. I am not sure what they mean here, but a single rest at 127F would not cut it. The next one has the same, and then #329 has a mash temp for 15 minutes at freezing temps!!!

Are they just adding 3 types of acid after fermentation? The recipe is pretty light on specifics.

Personally, I would look for a better source for recipes.
 
OP
P

PHLarry

New Member
Joined
Mar 4, 2021
Messages
2
Reaction score
1
The brewdog recipe book has a reputation for being inaccurate. I am not sure what they mean here, but a single rest at 127F would not cut it. The next one has the same, and then #329 has a mash temp for 15 minutes at freezing temps!!!

Are they just adding 3 types of acid after fermentation? The recipe is pretty light on specifics.

Personally, I would look for a better source for recipes.
I can’t find any sour yeast at my local morebeer store so thought I’d just add the mix of acids after active fermentation along with some homegrown lemon juice. Think I’ll just do my usual mash on the low temp side for a 1/2 batch and see what happens.
 

Gusso

Well-Known Member
Joined
Aug 3, 2020
Messages
106
Reaction score
99
My wife requested a sour. I've never attempted one before but with Philly Sour it seems just like making any other beer. The only part I dread will be the fruit addition - I hate messing around with fruit.
 

couchsending

Supporting Member
HBT Supporter
Joined
Jun 21, 2016
Messages
2,795
Reaction score
1,754
I can’t find any sour yeast at my local morebeer store so thought I’d just add the mix of acids after active fermentation along with some homegrown lemon juice. Think I’ll just do my usual mash on the low temp side for a 1/2 batch and see what happens.
Do you have a grocery store? It’s honestly a much better place to get the souring Bacteria (not yeast). All natural non fat yogurt works. Good belly is a great source. Plenty of “probiotic” pills you can buy as well.

You can just add acid... you can also microwave a steak...

You can also just use A handful of grain. There’s plenty of souring bacteria living all over the grain you have. Just have to know how to prop it up.
 

Latest posts

Top