Mashing for Sour Beers

Discussion in 'General Brewing Discussions' started by jmcnamara, May 19, 2016.

  1. jmcnamara

    jmcnamara Well-Known Member

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    I'm planning on doing another sour in the near future, and it occurred to me that perhaps mash temp doesn't play as big a factor in these beers.

    something is going to eat the fermentable and "unfermentable" sugar, so it would seem that it doesn't matter how much of each is in there.

    but, does the wort have more potential for souring if there is more for the lacto and such to eat? (i.e., would a wort with 60% unfermentables be 2x as sour as one with 30%, all else being equal)

    also, would carapils or other types of ingredients that increase mouthfeel be a moot point for a sour? wouldn't the carapils sugar just be eaten by the wild bugs?

    i know this is a bit out there, but i'm bored at work
     
  2. Ozarks Mountain Brew

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  3. Nosybear

    Nosybear Well-Known Member

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    What I've read: Mash for dextrines (higher temperature). The souring bugs can eat a lot of the complex sugars that normal S. Cerevisiae can't. You want more complex sugars left for mouthfeel.
     

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