oh, most of the time after I get done brewing I'm beet and leave the mash tun for the next day and I always test the leftover wert that was left behind. with the long time just sitting and cooling the wert will come out @ about 1.034 or so and its sour as hell. can I boil it and ferment to make a sour , or it this a bad idea?
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sour mash?
- Thread starter all grain
- Start date
brewfun
Grandmaster Brewer
Short answer is Yes!
It'll be only 3 to 3.5% abv. I recommend taking the sour wort and a portion (10 -20%) of the sour grains and adding it to a 50/50 blend of pale and wheat malts. Shoot for a gravity of 1.045 before adding the sour grains and wort. The double mash will retain the sourness and boost abv to about 4.5 to 5%.
Keep IBUs low, at 10 or less.
It'll be a funky sourness that can even take on fruit flavor pretty well.
It'll be only 3 to 3.5% abv. I recommend taking the sour wort and a portion (10 -20%) of the sour grains and adding it to a 50/50 blend of pale and wheat malts. Shoot for a gravity of 1.045 before adding the sour grains and wort. The double mash will retain the sourness and boost abv to about 4.5 to 5%.
Keep IBUs low, at 10 or less.
It'll be a funky sourness that can even take on fruit flavor pretty well.
cmbrougham
Grandmaster Brewer
This sounds fun. I think I'm going to try this this week. Brewing a sort-of schwarzbier/robust porter on Friday; our brew club's June experiment used this set of dice with ingredients, amounts and times to generate a recipe, and I got 8# of Munich, 1.66# (!!!) of chocolate rye, and 0.66# of Special B, a strange mish-mash of hops, and San Fran lager yeast. I think I'll throw some extra base malt into the MLT and save the last runnings and mash overnight to do a small batch on Saturday. Maybe a sour fruit stout...!
brewfun: with the sour wort, do you recommend using that as a portion of the strike water, and heating it? I know the bugs are going to get fried one way or the other, but just wondering how to factor that into the liquid amounts.
brewfun: with the sour wort, do you recommend using that as a portion of the strike water, and heating it? I know the bugs are going to get fried one way or the other, but just wondering how to factor that into the liquid amounts.