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edits
Changes
m
clarified pulling liquid only, and not grains
* The grist, which traditionally in lambic is malted barley and ~30-40% unmalted wheat (see [https://www.facebook.com/groups/MilkTheFunk/permalink/1874873632540842/ this MTF thread for tips for homebrewers and commercial brewers on milling raw wheat]), is doughed to reach a temperature of 45°C (113°F). At this point the mash is very thick.
* By infusion of hot water the temperature is raised to 56°C (133°F). After a short rest the first turbid portion is pulled(liquid wort only is pulled; the grain is left in the mash tun). The volume pulled is about 4-5% of the total target brew volume. This turbid portion is then heated to ~ 90°C (~190°F). The main mash rests a bit longer at 56°C.* By infusion the temperature is raised to 66°C (151°F). This is the main saccharification step and the rest here is longer. The second turbid portion (liquid wort only is pulled; the grain is left in the mash tun) is pulled from the mash during this step (~24% of the total brew volume).
* By infusion the temperature is raised to 72°C (162°F). After a short rest the mash is lautered into the boil kettle.
* After the first runnings are collected, the turbid portion is added back to the mash. This heats the mash to a mash-out temperature. After a short settling time this is also lautered to the boil kettle.