I have a porter that is quite good, but I am thinking about doing a sour mash to give it a bit of twang (That way both my beer and my Texas accent can have a twang).
The basic porter is very simple:
8 lbs American 2 row malt
1 lb Munich Malt
1/2 lb Crystal Malt (90L)
1/2 lb Black Patent
1/2 lb Chocolate Malt
1/2 lb Roasted Barley
1/2 tsp Calcium Carbonate added to mash water (I will probably bump this up to a whole tsp next time. I had never used it before and wasn't sure of the hardness of the water I was using. I considered adding the other 1/2 at sparge, but don't know if this will make any impact.)
1 oz Northern Brewer Hops
1/2 oz Cascade Hops (both added at beginning of boil)
1/2 oz Cascade Hops (added in last 5 minutes)
Single step infusion mash
Yeast was an American Ale style Smack Pack--I can't remember the exact.
My OG was 1.050
I'm thinking about reducing temperature after the mash and adding 1 lb of unground malt to inoculate with Lacto and sour for around 24 hours.
What do you think? Any warnings, cautions or advice before I jump in on this one? It will be my first sour mash. I am very careful about sanitation so I must admit I am a bit wary about intentionally introducing bugs to my system. Should I add a second rest to my infusion mash? I've read that sour mashing can affect protein conversion.