I wanted to try another beer experiment by sour worting. Thinking of culturing lacto from yogurt instead of raw grains. So i came up w/ this and tell me what you think.
80% pale
10% flaked wheat
10% acid malt
mash at 150f for 30 min.
lauter and cool to 120f
pitch lacto starter and maintain temp above 100f
every few days check till sour and ph till 4.5
boil for 1 hr.
cool to 68f
pitch brett starter and free rise to 70f
bottle after gravity of 1.008
or should i
mash at 150f for 30 min.
lauter and boil for 1 hr
pitch lacto starter and maintain temp above 100f
every few days check till sour and ph till 4.5
cool to 68f
pitch brett starter and free rise to 70f
bottle after gravity of 1.008
trying to go for some crooked stave quick sourness
80% pale
10% flaked wheat
10% acid malt
mash at 150f for 30 min.
lauter and cool to 120f
pitch lacto starter and maintain temp above 100f
every few days check till sour and ph till 4.5
boil for 1 hr.
cool to 68f
pitch brett starter and free rise to 70f
bottle after gravity of 1.008
or should i
mash at 150f for 30 min.
lauter and boil for 1 hr
pitch lacto starter and maintain temp above 100f
every few days check till sour and ph till 4.5
cool to 68f
pitch brett starter and free rise to 70f
bottle after gravity of 1.008
trying to go for some crooked stave quick sourness
