Sauergut (extract) 
Extract 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: 3.9 SRM | Equipment: All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.045 (11.2° P) | |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Sauergut |
| ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs 4.13 oz |
DME Golden Light (Briess) [Boil] (4.0 SRM) |
Dry Extract |
1 |
Notes
This recipe is adapted from the Sauergut Reactor page, located here - http://www.lowoxygenbrewing.com/ingredients/a-sauergut-reactor/
Add 18-20 oz DME to 4 liters of filtered water. Boil it for about 2-3 minutes, then cool to 120F degrees.
Put 2 to 3 ounces of whole unmilled pale malt (I used Weyermann Pilsner) into a 5 liter Erlenmeyer flask. Pour the DME wort on top of the unmilled malt.
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.
Use a sous vide to hold at 118 degrees for at least 3 days to sour, then it can be stored at room temperature.
The pH should get down to around 3.3-3.6. If it smells and tastes like sour orange juice, you're good to go. If it smells like dirty diapers or vomit, throw it out and start over.
Use this to acidify the mash of future beers (it should be about 2% lactic acid) and top the flask back up with fresh unhopped wort to keep it going.
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