Quantcast

Going to try my first sour

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

Help Support Homebrew Talk:

smellysell

Well-Known Member
Joined
Nov 6, 2008
Messages
525
Reaction score
3
Location
Helena, MT
I love sours and have been reading up on sour mashing so I figured I'd give it a shot. What do you guys think of the recipe? Any suggestions/critiques?

6# Pils
3# Wheat

Mash at 152 for 60 minutes and drop 1/2# crushed 2row into the wort and hold at 110ish for 12-15 hours.

90 minute boil, adding .5oz willamette at 60 minutes.

DCL S33 yeast in primary.

Rack onto 8# frozen blueberries and 1oz oak chips for 14 days.

Transfer to tertiary until clear.
 

Edcculus

Well-Known Member
Joined
Jun 6, 2007
Messages
4,541
Reaction score
57
Location
Morganton, NC
crushed malt has tons of lactobacillus on it. That will sour the wort up a little.
 

Edcculus

Well-Known Member
Joined
Jun 6, 2007
Messages
4,541
Reaction score
57
Location
Morganton, NC
Yea, its a way to get a controlled lactic sourness. This technique is mainly used when doing Guiness clones, since they use a portion of soured wort in their beer. This technique will produce some sourness. Not nearly as much as putting lacto in the ferment.
 

Edcculus

Well-Known Member
Joined
Jun 6, 2007
Messages
4,541
Reaction score
57
Location
Morganton, NC
Oh yea, get ready for the worst smell of your life when you lift the cover after 12 hours.
 
OP
smellysell

smellysell

Well-Known Member
Joined
Nov 6, 2008
Messages
525
Reaction score
3
Location
Helena, MT
Yea, its a way to get a controlled lactic sourness. This technique is mainly used when doing Guiness clones, since they use a portion of soured wort in their beer. This technique will produce some sourness. Not nearly as much as putting lacto in the ferment.
So you're saying I won't be able to get it very sour this way?
 

flyangler18

Well-Known Member
Joined
Jun 5, 2008
Messages
5,559
Reaction score
43
Location
Hanover, PA
So you're saying I won't be able to get it very sour this way?
If you want it very sour, I suggest pitching a pure Lactobacillus culture two days before pitching your Saccharomyces.

See the Spurhund Zunge recipe in my pull-down.
 
OP
smellysell

smellysell

Well-Known Member
Joined
Nov 6, 2008
Messages
525
Reaction score
3
Location
Helena, MT
If you want it very sour, I suggest pitching a pure Lactobacillus culture two days before pitching your Saccharomyces.

See the Spurhund Zunge recipe in my pull-down.
I think I'll try that next time since I didn't order any bugs this time. Any other suggestions?
 

Latest posts

Top