Sour mashing technique

[augie21]

I would like to do a light sour mash for a farmhouse but I'm having a hard time finding step by step instructions.

Anyone have a procedure they use that can be passed along?

 

[wilserbrewer]

I'm guessing it will be tricky to get a prescribed procedure as the souring process has many variables.

 

[dozer5454]

Are you looking to just sour the mash? If so, get your recipe and mash in as usual except will a lower water ratio. Once the hour mash is done use ice to bring the temp down to about 110. Add a lb of uncrushed 2row and stir. Cover the mash with clear plastic and put the lid back on. I place blankets over my lid to further keep the temp. Check the temp about every 8-10 hours and taste to see how sour it is. If the temp has dropped I add a couple quarts of boiling water. Just enough to keep the temp up. When its as sour as you want, sparge as you would to get enough to boil. a 60 min boil locks in the sour taste. Hope this helps.

 

[augie21]

I got a similar version using an overnight thick mash with a percentage of the grist. I think I'll sour about 15-20% of the total grist and add to my usual mash, sparging, etc as usual.

Thanks for the response!

 

[ArcLight]

I would like to do a light sour mash for a farmhouse but I'm having a hard time finding step by step instructions.

Anyone have a procedure they use that can be passed along?

There have been numerous threads on that subject in the past month.
Here are a couple:

https://www.homebrewtalk.com/showthread.php?t=529259

https://www.homebrewtalk.com/showthread.php?t=527591

(From the Lambic folder)
https://www.homebrewtalk.com/showthread.php?t=417535

The search feature (upper left) is useful because there are usually many threads on a subject of interest, and sometimes experts make great posts, that one will miss if they don't search.

Here is an external link

https://lifefermented.wordpress.com/2013/10/23/sour-mash-sour-beers-and-a-recipe/

 

[christyle]

Are you looking to just sour the mash? If so, get your recipe and mash in as usual except will a lower water ratio. Once the hour mash is done use ice to bring the temp down to about 110. Add a lb of uncrushed 2row and stir. Cover the mash with clear plastic and put the lid back on. I place blankets over my lid to further keep the temp. Check the temp about every 8-10 hours and taste to see how sour it is. If the temp has dropped I add a couple quarts of boiling water. Just enough to keep the temp up. When its as sour as you want, sparge as you would to get enough to boil. a 60 min boil locks in the sour taste. Hope this helps.

A handful is more than enough to sour a batch really, last time I goofed and tossed all my grain in the mash and used a few crumbs from the bag and some oatmeal oats (not instant) and it worked out just fine.

Also, in a few of the discussions I have been through, the consensus was the benefits of keeping the mash temp high did not outweigh the negative effects of introducing oxygen by removing the film and adding more water.

These are just my experiences and findings, not hard and fast science.