I am all set to brew my first sour beer, except I am undecided on mash temp. I am hoping to create a beer similar in nature to Jolly Pumpkin's La Roja. I have been reading much conflicting information on mash regimens.
One source, Randy Mosher in Radical Brewing, states to mash low @ 145F for 1.5 hours. This he explains is to create a highly fermentable wort for a dry finish. This makes sense to me. Other sources, including a "clone" for la Roja in BYO state something higher like 154F. One source even suggest going as high as 158F to produce more dextrins and force the bugs to work harder to eat, thus making more of the desired acidity and flavors. Of course there are also the more traditional step mashes and such.
I realize I will probably get 10 more opinions here!
So, I guess consensus will be my friend.
I am not using any adjuncts in this brew. I want to keep it a simple single step mash this time. I will be using Rosealare yeast directly pitched into the wort and adding some dregs of La roja, Cantillion, and one of my "Orvaled" Saisons. Grist is 47.8% Vienna, 28.7% pilsner, 9.6% Caramunich II, 9.6% Aromatic, 3.6% Special B, and 0.9% Debittered Carafa special.
Where should I mash it at?