Sauergut

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike Lastort
Batch Size: 1.00 galStyle: Experimental Beer (34C)
Boil Size: 1.30 galStyle Guide: BJCP 2015
Color: 2.6 SRMEquipment: All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Sauergut Mash
Est FG: 1.010 SG (2.5° P)Fermentation: Sauergut
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
3.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 2

Notes

Do not boil. Strain, and cool to 120 degrees. Put 2 to 3 ounces of whole pale malt in a gallon jug and transfer the wort over it. Top up all the way with boiled (deoxygenated) water and cover with plastic wrap and a rubber band. Don't leave more than 1/2 inch of headspace. Hold at 118 degrees for at least 3 days to sour, then it can be stored at room temperature. Use to acidify the mash of future beers (it should be about 2% lactic acid) and top the jug back up with fresh unhopped wort to keep it going.

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