What's your favorite sour mash recipe?

[Uncle Tom]

I've picked up a few great tips on these threads hoping to get some sour mash experiences going.

 

[Shine0n]

In my experience regift 20%of backset to total volume in fermenter for multiple generations will do the trick.

Ive found that if I go above that % I need more buffering power in form of calcium to maintain an optimal ph range of 4.8-5.5

 

[Uncle Tom]

I also use the 20 percent method. For a long time I went to high with it but after experimenting over the years I found that using the same filtered water and the 20 percent backset resulted in a good consistent mash over and over. I love nothing better that when I'm running it generation after generation and my numbers are almost identical after about the third generation.