Bobby's been into farmhouse ale's lately so we decided to try one. The sour mash thing is pretty weird and it definitely went the way it was described in the recipe. That stuff stunk.
Anyway, the process for the sour mash is pretty easy. Bring 1 pint of water to 150 F then add 3 oz pale 2 role malt. Let sit covered for three days. It gets stinky.
Recipe
3.5 lb ultralight LME
2 lb Bavarian Wheat DME
.5 lb wheat malt
3 oz Carapils malt
Again steeped the malt at 155 F for 30 minutes. The sour mash was added the malt bag.
Boil for 60 minutes.
Hop additions:
.25 oz Willamette with extracts
.5 oz Perle initial boil
.5 oz Willamette - 30 min remaining
.25 oz Willamette - 2 min remaining
Added water to 5.5 gal and pitched yeast. This stuff tasted pretty funky so we might be on the right track.
original gravity 1.038
No comments:
Post a Comment