Bisco_Ben
Well-Known Member
So I have attempted two sour mashes recently, and noticed that I have absolutely awful efficiency when doing so. First attempt, I soured 3lbs pilsner in 1 gallon of water. Mashed at 162 for 40 mins then raised to 170 for 10. Then did a main mash with 2lbs pils, 5 lbs wheat and .75lb acidulated malt. I wound up at only 1.046 on a 5.5gallon batch. This time I did the same mash schedule but with 5lbs pils and 1.5 gallons water. Then added that to a mash of 5lbs wheat and .75lb acidulated. Now im looking at a gravity of 1.038 on a 5.5gallon batch (although i mashed low by accident this time at 145*F). Can anyone explain to me why I could be having such horrible efficiency when sour mashing, yet when doing a normal brew im about 80%+.