ive really been into Crooked Stave beers lately and been wanting to give it a try. ive listen to his podcast http://thebrewingnetwork.com/shows/866
and took down some notes. He doesnt sour mash at all but was wondering whatthe No BOIL pre souring technique was.
Is it mashing in grains/ lauter/ cool to 120f/ adding measured amout of Acid malt to add lacto and bring pH to down to 4.5/ maintain 100f for a week?
and then he says to pasturize at 185f for 15 min. and probably then cool to 68f and add brett.
if this process is correct, then here goes:
2 gal. batch
OG 1.053
2# pale malt
1.2# wheat malt
.28# oats
no hops
mash at 154f for 30min. 1.18# grains to 1l water
lauter and cool to 120f
add 8oz. acid malt to add lacto and bring pH down to 4.5 per ez water calculator
maintain 100f for 1 week
pasturize at 185f for 15 min.
cool to 68f and aeriate
add brett and free rise to 72f
please feedback w/ anything useful
and took down some notes. He doesnt sour mash at all but was wondering whatthe No BOIL pre souring technique was.
Is it mashing in grains/ lauter/ cool to 120f/ adding measured amout of Acid malt to add lacto and bring pH to down to 4.5/ maintain 100f for a week?
and then he says to pasturize at 185f for 15 min. and probably then cool to 68f and add brett.
if this process is correct, then here goes:
2 gal. batch
OG 1.053
2# pale malt
1.2# wheat malt
.28# oats
no hops
mash at 154f for 30min. 1.18# grains to 1l water
lauter and cool to 120f
add 8oz. acid malt to add lacto and bring pH down to 4.5 per ez water calculator
maintain 100f for 1 week
pasturize at 185f for 15 min.
cool to 68f and aeriate
add brett and free rise to 72f
please feedback w/ anything useful
