1.3 days before brew day, sour your cans by pouring the contents in to a large mason jar, add a 1/4 cup of 2 row pale malt and cover the opening with cheese cloth, set in a dark ant room temp.
2.ON BREW DAY...... steep grains at 155 degrees F. for 30 minutes. Remove grains add dark malt, soured Guinness ( it will smell like sour milk) , malto-dextrin and the Kent Goldings hops. boil for 1 hour.
3.Cool wort, pitch yeast and ferment for 10 to 14 days. Bottle with 1 1/4 cup of DME to prime. Age for 10 days.
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Comments
Very cool idea to sour the Guinness. Let me know how it turns out.
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Very cool idea to sour the Guinness. Let me know how it turns out.
3/19/2013 3:10:17 PM