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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. They mashed and brewed a 1.120 OG Russian Imperial Stout (RIS). 8 lbs of Pilsner Malt was added to the already mashed grains for the RIS where it was mashed and sparged again. The completed wort was inoculated with [[White Labs]] Roesalare Blend. Several months later 32 oz of cranberry juice was added along with [[Crooked Stave Artisan Beer Project]] dregs.
=History=References==<references/> The first time [[Leftoverture]] was used as a term in brewing was November 2013 by Matt Warise and Ryan Steagall. They mashed and brewed a 1.120 OG Russian Imperial Stout (RIS). 8 lbs of Pilsner Malt was added to the already mashed grains for the RIS where it was mashed and sparged again. The completed wort was inoculated with [[White Labs]] Roesalare Blend. Several months later 32 oz of cranberry juice was added along with [[Crooked Stave Artisan Beer ProjectCategory:Terms]] dregs.