Difference between revisions of "Leftoverture"
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| + | The first time [[Leftoverture]] was used as a term in brewing was November 2013 by Matt Warise and Ryan Steagall. | ||
Revision as of 18:29, 3 December 2014
Definition
This is a method of adding more crushed grain to already mashed grains and mashing again. It is a cost effective way to experiment with mixed fermentation sours. Usually 9# of base malt is enough to get you > 1.050 OG when you consider "leftover" sugars from the previous mash.
History
The first time Leftoverture was used as a term in brewing was November 2013 by Matt Warise and Ryan Steagall.