Changes

The grain bill and production for the wort doesn't have to be complex, in fact many sour breweries produce their full line of sours from 2-3 base sour recipes which are then modified after aging by blending, the addition of fruit, dry hops or simply packaging them without alteration. For sour blonde ales , a simple grain bill of about 70% Pilsner malt and 30% malted wheat can be used (these can be replaced by Pilsner and wheat unhopped extracts for the extract brewer. See [http://byo.com/videos/item/975-lambic-brewing Lambic Brewing by Steve Piatz] for a good extract recipe). Some crystal and a small amount of roasted malts an be used for sour brown ales. Some higher chain sugars or even starches can be included for beers that will be aged for a long time and include Brettanomyces, or Brettanomyces and Pediococcus (Pediococcus generally should not be used without Brettanomyces. See the [[Pediococcus]] page for more details). Performing a [[Turbid Mash]] is the traditional way to include starches in the wort, however . However other methods such as steeping some oats or flaked wheat during the boil can also impart starches that won't be converted to sugars by the mash <ref>[http://www.homebrewtalk.com/f127/adjuncts-starches-sour-beer-448529/ Homebrewtalk Discussion started by Amos Brown aka 'Metic']</ref>, or running off over a bag of flaked oats or wheat on the way to the kettle can also impart starches that won't be converted to sugars by the mash. This step is completely optional, however it may be very beneficial to make sure some higher chain sugars or starches are available in the wort if the brewer wants to rely on Pediococcus for producing most of the acidity. Extract brewers can use 0.25 lbs. (0.11 kg) of Maltodextrin <ref>[http://byo.com/videos/item/975-lambic-brewing Lambic Brewing. Piatz, Steve. Brew Your Own Magazine. October, 2004.]</ref>, or hot steep a pound of flaked wheat, flaked oats, or carapils malt.