Editing Sour beer
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# Make unhopped wort. Boiling is optional but recommended. | # Make unhopped wort. Boiling is optional but recommended. | ||
# Optional/recommended: Make the wort highly fermentable. | # Optional/recommended: Make the wort highly fermentable. | ||
#* Minimize or eliminate the use of crystal malts and unmalted | #* Minimize or eliminate the use of crystal malts and unmalted adjuncts. | ||
#* Target OG about 1.040 to keep ABV relatively low (around 5%). | #* Target OG about 1.040 to keep ABV relatively low (around 5%). | ||
#* Mash around 149°F (65°C) for 2 hours. If [[ | #* Mash around 149°F (65°C) for 2 hours. If [[step mashing]], include a couple of long beta rests. | ||
# Chill, transfer to fermenter, and aerate as normal. | # Chill, transfer to fermenter, and aerate as normal. | ||
# Optional/recommended: Drain some of the wort into a sanitized container to make a starter for the Lactobacillus. (See [[sour beer#Lactobacillus starter|Lacto starter]]) | # Optional/recommended: Drain some of the wort into a sanitized container to make a starter for the Lactobacillus. (See [[sour beer#Lactobacillus starter|Lacto starter]]) |