lastsecondapex
Well-Known Member
Okay guys, I have been toying with the extreme end of the sour spectrum and need some truly educated advice. I recently did a 2-day 100% sour mash (brought full volume mash up to 153* and held for an hour. Cooled to ~105* and pitched a 1000ml starter of White Labs WLP677 Lactobacillus, and about 1lb of unmilled pearl malt and let it sit, covered, for 48 hours) The result yielded a mash with a preboil ph of 2.4.
I boiled for 45 minutes to eliminate dms and and wound up with 13.5 gallons of 1.020 gravity wort. In my opinion, after my fruit additions, this will be a nearly perfect OG for a 2.5% ABV, very tart berliner.
My concern is, that I would like to start doing sour mashed Flanders Bruins with ABV in the 6-8% range, and I am concerned that my low conversion from the sour mash will inhibit my efficiency to the point to where I will not be able to get an OG above maybe 1.050 without having to lose half my volume to boiling.
Will swapping 65-70% of my base malt with 6-row help enough in the conversion to counteract the conversion lost in the sour mash? Is it possible that the Lacto fermented enough in the mash tun over the 48-hour period, that my conversion was actually fine and it was a 1.020 FG that was measured? If so, How can I counteract that, since all achieved mash fermentation will be boiled off?
I boiled for 45 minutes to eliminate dms and and wound up with 13.5 gallons of 1.020 gravity wort. In my opinion, after my fruit additions, this will be a nearly perfect OG for a 2.5% ABV, very tart berliner.
My concern is, that I would like to start doing sour mashed Flanders Bruins with ABV in the 6-8% range, and I am concerned that my low conversion from the sour mash will inhibit my efficiency to the point to where I will not be able to get an OG above maybe 1.050 without having to lose half my volume to boiling.
Will swapping 65-70% of my base malt with 6-row help enough in the conversion to counteract the conversion lost in the sour mash? Is it possible that the Lacto fermented enough in the mash tun over the 48-hour period, that my conversion was actually fine and it was a 1.020 FG that was measured? If so, How can I counteract that, since all achieved mash fermentation will be boiled off?