I just picked up ingrediants for a Farmhouse Summer Ale clone and now realize that i have to make a sour mash. i've never done it before and the directions are vague so I need all the help I can get.
"For the sour mash, start 2-3 days in advance. Steep 3 oz (85g) 2-row pale malt in a pint of 150°f water, then cover and let sit for 2-3 days. On brew day, steep the sour mash along with the wheat and dextrin malt grains"
From what ive been reading it seems like there is more to it than that. Like keeping the mash at 100°. And i know these are newbie question but what do i put this in while it is sitting for the couple days, do i leave it in the water, do i add that water when steeping the grains or just the soured grains.
I plan on making the sour mash tonight and brewing on Tuesday.
Thanks guys.
"For the sour mash, start 2-3 days in advance. Steep 3 oz (85g) 2-row pale malt in a pint of 150°f water, then cover and let sit for 2-3 days. On brew day, steep the sour mash along with the wheat and dextrin malt grains"
From what ive been reading it seems like there is more to it than that. Like keeping the mash at 100°. And i know these are newbie question but what do i put this in while it is sitting for the couple days, do i leave it in the water, do i add that water when steeping the grains or just the soured grains.
I plan on making the sour mash tonight and brewing on Tuesday.
Thanks guys.
