Sauergut 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Brewer: Mike Lastort | |
| Batch Size: 1.00 gal | Style: Experimental Beer (34C) |
| Boil Size: 1.30 gal | Style Guide: BJCP 2015 |
| Color: 2.6 SRM | Equipment: All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop |
| Bitterness: 0.0 IBUs | Boil 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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