INGREDIENTS

INSTRUCTIONS

Notes:  I  sour 1/2 (one half) of the mash, the high % wheat  half,  the
other is straight infusion. I do how ever make a effort to minimize heat
loss  by  using a ice chest and sealing the lid with duct  tape.  If  it
smells  rotten,  it is OK. The bacteria at work are for  the  most  part
aerobic. If it looks bad, it's OK. After 14 hours no matter how bad  you
think you screwed up, its OK just see the thing thru, it isworth it.
Combine  mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil  for 75
minutes, then cool and split into two carboys. Pitch a Chimay culture into
one  and a Chico ale yeast into the other. Add 1/4  ounce  freshly crushed
coriander  to each. After 7 days fermentation,  blend  the  two batches
together in a larger vessel. Ferment 7 days longer. Keg with 1/4 cup corn
sugar per 5 gallons. Counter pressure bottled after 2 weeks. Aluminum foil
has  nothing to do with sour mashing  technique,  CP  is awfully vague
about this and most other topics. Yes it is malted wheat. The 20% barley
malt is  American  grown  2-row klages, it has an abundance of enzymes for
starch conversion (plus there is a lot of time available). The wheat seems
to present a more interest- ing flavour profile IMHO. As for the sour mash
contaminating your  brew- ing environment, I've not had a problem with it.
Original Gravity: 15 degrees Balling Final Gravity: 2 degrees Balling
Recipe By     : Micah Millspaw, through Bob Jones
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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