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* The mash is sparged with especially hot water (~88°C, ~190°F). This pulls more tannins that a traditional sparging temperature would. The amount of sparge water used is typically significantly more volume than modern brewing methods, and results in a large volume of low gravity wort that is then boiled for 3-5 hours to reach the desired post boil gravity (see [[Lambic]] for the rest of the lambic brewing process).
Turbid mashing is possible with more simple systems with some modifications to the process. For example, if a second kettle is not available to hold turbid wort while keeping the main bottle kettle clear to collect runnings, the turbid wort can be collected into the main single boil kettle. It is then necessary to add this turbid wort back before collecting the first runnings. In this case, the turbid wort rather than an infusion of near-boiling water is used to raise the mash to the final temperature (step 4 above), therefore clearing the boil kettle to receive the wort. A system such as this is employed by [[3 Fonteinen]] as they have only one boil kettle. Jester King follows a similar process, where the turbid wort is added back at the end of the mash before collecting wort for the boil, for their Spon series <ref name='Jester King on the Sour Hour episode 55'>[http://www.thebrewingnetwork.com/sour-hour-episode-55/ Jester King on the Sour Hour, episode 55]</ref> (discussion starts ~9 minutes in). An extra fermentaiton fermentation tank can serve as a hot liquor tank as needed<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1797882636906609/?comment_id=1798049140223292&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF discussion about using a fermenter as a HLT]</ref>. Turbid mashing is also fully possible with brew in a bag (BIAB - see [https://www.facebook.com/groups/MilkTheFunk/permalink/1879021212126084/ this MTF thread for tips on turbid mashing in BIAB]). Originally, this process was done to avoid high taxes because at the time breweries were taxed on their mash tun size. The resulting wort is high in unconverted starch. See [http://www.horscategoriebrewing.com/2017/07/lambic-attenuation-and-carbohydrate.html "Lambic attenuation and carbohydrate composition " by Dave Janssen] for more details. There is also evidence that this process was desired for other styles of beer such as low strength beers even after the tax laws were changed in Belgium (see [http://www.horscategoriebrewing.com/2016/02/thoughts-on-johnson-1918-belgian.html "Thoughts on Johnson 1918 - a Belgian mashing system for low-strength beers" by Dave Janssen]).
==Alternative methods to yield starchy wort==