Congratulations (again) to Brewser Matt Chan for taking third in the National Homebrew Competition sours category! Matt shared his prize-winning recipe.
IBUs: 1 pellet’s worth
20% acidulated malt (or enough to drop wort pH to 4.5)
40% Weyermann Pilsner
40% Briess White Wheat Malt
1 hop pellet of your choice
1L of nancy’s yogurt starter (1.020 wort + 1tbs of nancy’s yogurt held at 120 F for 1 week)
WY2124/ SafLager 34/70
[mash step 1]
1.25 qt/lbs @ 143 for 133 degrees. rest for 1 hour.
[mash step 2]
infuse to 1.7 qt/lbs to get to 150 degrees. rest for 15 minutes.
pull a decoction and bring to boil (10-15 minutes)
decoct for 20 minutes. add single pellet of hops to this stage.
return decoction until main mash hits 166. rest for 30 minutes.
add in acidulated malt to cap the mash and begin sparging.
hold wort for 2-3 days ( or until completely soured) @ 120 in a container purged with CO2. I did it in a purged corny keg.
ferment out with yeast around 58.