Author Topic: Sour mashing technique - how to be precise?  (Read 1224 times)

Offline afacini

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Sour mashing technique - how to be precise?
« on: October 09, 2012, 08:08:39 AM »
Over the course of the past few years, I've worked on and perfected a berliner weisse recipe that is pretty delicious. I can definitely share the recipe if anyone is interested.

My issue is this: I've never yet been able to get a sour mash to run successfully. Instead, I've taken the shortcut to add lactic acid at packaging to the tune of exactly 3.75 fl oz (at 88% dilution).

Knowing this, I want to reattempt a sour mash, so that my BW can be "truer." But as I have another go, I want to try and reach this ~3.3 oz of acid to keep the recipe intact. How does one control the sour mash fermentation, and is it possible to gauge the amount of acid produced?

Thanks as always.

Offline Jimmy K

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Re: Sour mashing technique - how to be precise?
« Reply #1 on: October 09, 2012, 08:36:30 AM »
My friend has brewed many sour mash berliners (I hope to try it next summer with his guidance).  He sparges the wort into a spare igloo cooler, cools it to 110 F, adds 1lb of dry grain, puts the top on and lets it sit for 24-48 hours. He adds boiling water during the souring to keep the temperature up - he also wraps the cooler in an electric blanket. I think generally the temperature doesn't drop much. 24 hours is enough for plenty of acidity. Keeping it warm is key!!
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Offline kramerog

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Re: Sour mashing technique - how to be precise?
« Reply #2 on: October 09, 2012, 08:59:12 AM »
Look at the Berliner Weiss presentation from the NHC 2012, which can be found at
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