Kentucky Sour Mash Beer

Classification: sour beer, sourmash, all-grain

Source: Roy J. Bourcier (rjbourc@nmia.com), r.c.b., September 7, 1995

My second attempt to brew a Kentucky Sour Mash beer just went into secondary. Tastes pretty interesting as of now - certainly worth pursuing. Here are my brewing notes to date.

Ingredients:

8.5 lb American 2 row malt
1.5 lb Rye malt
1 lb Cara Pils malt
1 lb 120L Crystal malt
1/4 oz Black Patent malt - finely crushed
2 tsp Gypsum per 5 gal RO water
1/2 tsp Epsom salts per 5 gal RO water
1/4 tsp table salt per 5 gal RO water
1 oz Galena hops (60 min) AA=11.5%
1/2 oz Cascade hops (30 min) AA=4.6%
1/2 oz Cascade hops (15 min) AA=4.6%
1/2 oz Fuggles hops (2 min)
1/4 tsp powdered Irish Moss (10 min)
yogurt culture
Yeast Labs American Ale yeast

Procedure:

Add 2 lb of 2 row malt to 0.5 gal 130F water
Mash malts 30 min @ 122F
Add 1 pt boiling water
Mash malt 30 min @ 140F
Add 1 pt boiling water
Mash malt 30 min @ 158F
Mashout @ 175F for 5 minutes
Cool to 90F and stir in yogurt culture
Sour for 2 1/2 days
Add remaining malt to 2.5 gal 130F water
Mash malts 30 min @ 122F
Add 3 qt boiling water
Mash malts 30 min @ 140F
Add 3 qt boiling water
Mash malts 30 min @ 158F to conversion
Add Black Patent malt
Mashout at 175F for 5 minutes
Combine mashes
Sparge at 170F
Boil for 75 min
Cool and pitch yeast

Specifics:

OG: 1057