Ok revvy do I need to buy anything extra to do the sour mash? I assume a search wouldanswer that but I am on the road on my phone.
The "Sour Mash" part of this recipe comes from mashing in 1/2 lb of the Maris Otter with about 3 cups of water at conversion temperatures, then letting the small mash sour over about three days. Once it was starting to bubble and smell sour, I drained it, sparged with another pint of water through a mesh strainer, and boiled for ten minutes before cooling and adding the soured wort to the primary fermenter. The sour portion of the mash smelled a lot like old sneakers while boiling, but fermented out to a nice extra "twang" of sour and a mild funky undertone not unlike a very mild Belgian.
I called the brew shop and they are out of acid malt. I need some for a recipe I am trying. is there a substitute I can use?
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