bhatchable
Well-Known Member
So I found this recipe below... I like the idea
Sourdough Beer
Classification: sourdough, extract
Source: John Carl Brown, ([email protected]), rec.crafts.brewing, 5/21/92
Very cloudy beer, aroma has a tinge of sour. I'm not really sure how it tastes, kind of like beer kind of like sourdough bread but really like neither. Loads of body. The sourness is not as clean as I would like, but definitely comes through in the finish.
Ingredients:
2--3/4 pounds, hopped light extract
1/2 pound, pale malt
2 ounces, crystal malt (40 L.)
2 ounces, wheat malt
1/2 ounce, Hallertauer hops
ale yeast
1--1/2 cups, sourdough starter (wheat flour, water, yeast)
Procedure:
Dissolved extract in hot water, cooled and added starter. Let rest covered for 24 hours. Crushed and mashed grains. Poured liquid off sourdough sediment and strained into wort. Boiled 1 hour and added hops at 40 minute mark. (Foul smelling boil!). Cooled and added ale yeast. Ferment as usual.
I kind of want to try this, I don't think this recipe is to a five gallon scale, so I think that resizing/revision is in order. I wouldn't mind trying this out, possible adding maybe some belgian biscuit... what do you think/would you do it/what would you change?![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)
Sourdough Beer
Classification: sourdough, extract
Source: John Carl Brown, ([email protected]), rec.crafts.brewing, 5/21/92
Very cloudy beer, aroma has a tinge of sour. I'm not really sure how it tastes, kind of like beer kind of like sourdough bread but really like neither. Loads of body. The sourness is not as clean as I would like, but definitely comes through in the finish.
Ingredients:
2--3/4 pounds, hopped light extract
1/2 pound, pale malt
2 ounces, crystal malt (40 L.)
2 ounces, wheat malt
1/2 ounce, Hallertauer hops
ale yeast
1--1/2 cups, sourdough starter (wheat flour, water, yeast)
Procedure:
Dissolved extract in hot water, cooled and added starter. Let rest covered for 24 hours. Crushed and mashed grains. Poured liquid off sourdough sediment and strained into wort. Boiled 1 hour and added hops at 40 minute mark. (Foul smelling boil!). Cooled and added ale yeast. Ferment as usual.
I kind of want to try this, I don't think this recipe is to a five gallon scale, so I think that resizing/revision is in order. I wouldn't mind trying this out, possible adding maybe some belgian biscuit... what do you think/would you do it/what would you change?
![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)