Sourdough Beer

Classification: sourdough, extract

Source: John Carl Brown, (brown@cbnewsh.cb.att.com), rec.crafts.brewing, 5/21/92

Very cloudy beer, aroma has a tinge of sour. I'm not really sure how it tastes, kind of like beer kind of like sourdough bread but really like neither. Loads of body. The sourness is not as clean as I would like, but definitely comes through in the finish.

Ingredients:

2--3/4 pounds, hopped light extract
1/2 pound, pale malt
2 ounces, crystal malt (40 L.)
2 ounces, wheat malt
1/2 ounce, Hallertauer hops
ale yeast
1--1/2 cups, sourdough starter (wheat flour, water, yeast)

Procedure:

Dissolved extract in hot water, cooled and added starter. Let rest covered for 24 hours. Crushed and mashed grains. Poured liquid off sourdough sediment and strained into wort. Boiled 1 hour and added hops at 40 minute mark. (Foul smelling boil!). Cooled and added ale yeast. Ferment as usual.