Lactobacillus bacteria (Wyeast 5335 or White Labs WLP677)
7¼ gallons water
8 lbs. 2-row pilsner malt
1 lb. CaraMunich (60L)

  • Remove bacteria from refrigerator and bring slowly to room temperature.
  • Heat 9 quarts of water to 180° F.
  • Fill well-insulated mash tun with hot water and let stand 10 minutes, or until temperature falls to 170° F.
  • Add grain and mix well, covering when temperature falls to 150° - 155° F.
  • Let stand for 1 hour, while heating remaining 5 gallons of water to 200° F.
  • Collect 1 quart of wort at a time, pouring over top of grain bed until any particles or cloudiness clears.
  • Collect wort slowly in a kettle, aiming to collect 7.5 gallons in 1 hour.
  • Heat wort to 160° F to sterilize, then return to mash tun and chill to 110° F.
  • Add bacteria and insulate mash tun until desired sourness is reached (typically 3-5 days).
  • Perform boil, hop additions, yeast pitching, and fermentation as usual.