Last weekend the Micro Piglets took a road trip to Framingham, MA to take advantage of freshly picked blueberries and a home built all grain system. Christopher Rae and I tested sour mash technique from The Joy of Homebrew, by throwing in a half pound of milled grain at the end of a low temperature mash. Then covering the mash with a sheet of foil and leaving it to sour for close to 24 hours.
Convinced we’d be smelling some resembling a pile of sick the next morning, we were surprised to find a sweet smelling mash with a sharp, sour kick.
Mashing out at 175F, we pulled 3 pounds of freshly picked blueberries from the freezer (to break the skins over night) and let them thaw while we finished the 90 minute boil. Adding at the last minute of the boil, the berries quickly disintegrated but filling the wort with a truly smooth blueberry flavour.
Post cooling, we aerated and pitched a Dusseldorf Alt yeast (my recommendation to keep a small amount of body to the beer) and left overnight. Needless to say, if it doesn’t all pour out of my friends bucket, this beer could be amazing. A piglet treat in the late summer. :-)
Sour mash is a winner! Try it! Here’s the recipe I used:
Oh and no blow-off tube? Tell that to my beer making buddy… @bearmountainbrewing