sour or sweet mash recipe wanted!!

[scottfree]

ok i am lookin for a nice and easy sweet mash or sour mash recipe. my uncle used to have some sweet mash at deer camp many years ago. he is since passed on and no one seems to remember the recipe. usualy tasted like mixed berries but sometimes you would get a sip that was just sour as could be. any help would be greatly appreciated.

[Nine Milly]

I think you are looking for a "Lambic" type of brew. I have a good recipe for one that I will post when I get home. The sour taste comes from bacteria that grows.

[Nine Milly]

As quoted from my beer Bible........

This Lambic is infused with strongly flavored and colored Belgian cherries during aging, which causes a secondary fermentation. The sourness of the sour mash/extract process produces sharp acidity. The lambicus and bruxellensis yeasts produce fruity, pungent and acidic aromatics and make some contribution to flavor. The cherries offer a ripe, refreshing fruitiness.

Ingredients for 5 gallons

(Loysenian Cherry Kriek)
Other fruits can be substituted for cherries.
6 lbs light malt extract syrup
1/2 lb. crushed pale malted barley
1/2 lb crystal malt
1/2 oz stale old hops (1-2 HBU)
10 - 12 lbs sour cherries (or other berries)

American-style ale yeast in combination with Lambic style bacteria-yeast culture (which included Brettanomyces bruxellenis yeast and Brettanomyces lambicus yeast culture)

3/4 cup corn sugar for bottling

O.G.: 1.048-1.052
F.G.: 1.006-1.012

Steep the crystal malt in 1 2/3 gallons of water at 150 degrees for 30 minutes. Remove the crystal malt from the liquid. Add malt extract. Dissolve and stabilize temperature between 120-130 degrees. Gently pour this warm extract into a 5 gallon food grade plastic pail fitted with a lid. Sour with the addition of the crushed pale malt.

After you have soured your sweet wort, add the hops and boil for 1 hr. Sparge and transfer to a fermenter with cold water to yield 5 gallons. Add yeast cultures when temperature is below 75 degrees.

After 1-2 weeks, siphon the fermented brew to a glass carboy fermenter. Crush the cherries and add to the fermentation. Secondary ferment for about 1 month.

After 1 month, siphon the beer to a third fermenter, leaving behind spent cherries, pits and yeast sediment. Continue to ferment the beer until it begins to clear or their is no sign of fermentation.
Bottle, age well before serving.

Hope this helps you :cool:

[Nine Milly]

If you make this please let me know how it turns out for you.