First Time Poster here. Be Gentle.
Here's my plan, I have a version of Northern Brewer's Petite Saison that I really like. Nice, flavorful summer beer on the back porch kinda brew. I'd like to try a partial sour mash with it. Here's my plan.
I'm going to take 15% of the grain and put it on the stove (water to grain ratio of about 1.25). Get it up to 147 and let it sit there for 40 minutes. Then cool it down to around 120. From there, I will transfer it to a plastic gallon jug and throw in some raw grain. Then squeeze out all the head space and seal the jug. Then stick the jug into my 5 gallon beverage cooler surround the jug with hot tap water (approx. 120 degrees). Then just keep switching that water out 2 to 3 times a day for 3 or 4 days.
On brew day, I plan to mash the remaining grain as normal. Then before mashout add the sour mash (assuming its not completely foul). Then mashout and sparge as normal.
Boil, give my new immersion chiller a whirl, ferment with a really healthy re-pitch of 3711. and then wait.
whatchu think?
Here's my plan, I have a version of Northern Brewer's Petite Saison that I really like. Nice, flavorful summer beer on the back porch kinda brew. I'd like to try a partial sour mash with it. Here's my plan.
I'm going to take 15% of the grain and put it on the stove (water to grain ratio of about 1.25). Get it up to 147 and let it sit there for 40 minutes. Then cool it down to around 120. From there, I will transfer it to a plastic gallon jug and throw in some raw grain. Then squeeze out all the head space and seal the jug. Then stick the jug into my 5 gallon beverage cooler surround the jug with hot tap water (approx. 120 degrees). Then just keep switching that water out 2 to 3 times a day for 3 or 4 days.
On brew day, I plan to mash the remaining grain as normal. Then before mashout add the sour mash (assuming its not completely foul). Then mashout and sparge as normal.
Boil, give my new immersion chiller a whirl, ferment with a really healthy re-pitch of 3711. and then wait.
whatchu think?