Changes

Turbid mashing procedures are outlined well in [http://wwwfunkfactorybrewing.funkfactorygeuzeriablogspot.com/2011/12/cantillon-turbid-mash.html Levi's writeup of Cantillon's procedure] and Wild Brews by Jeff Sparrow (see the [[books]] page). Brewers conducting traditional turbid mashes usually have at least a 4 vessel system: a mash/lauter tun, a kettle to hold turbid wort, a hot liquor tank (or hot water on demand) and a boil kettle to receive the mash runnings. Many different specific turbid mashes may used by varying rest temperatures and the numbers and timings of turbid pulls. This was the case for historic turbid mashing (see, for example, Johnson, 1918<ref name='Johnson 1918'/>). An example of a modern turbid mash based on records and observations of Cantillon's process is as follows:

One of the main goals of turbid mashing for mixed culture beer is to yield a starchy wort in order to carry carbohydrates which are unfermentable to ''Saccharomyces'' but fermentable to ''Brettanomyces'' and lactic acid bacteria into the fermentation. There are other approaches that brewers have taken to come to this same end result of starchy wort without the labor and equipment-intensive turbid mashing process. These alternatives will likely not yield the same exact results as turbid mashing, but depending on the brewer's goals they may be sufficient and/or preferred. Some of these methods, as outlined in the [[Spontaneous Fermentation#Mashing|spontaneous fermentation]] page, include the addition of flour to the boil <ref name="Burgundian Babble Belt discussion">[http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1243453104 Burgundian Babble Belt discussion]</ref> passing hot mash runnings through flaked grains <ref name="Flat Tail on the Brewing Network">[http://thebrewingnetwork.com/shows/1027/ Flat Tail on the Brewing Network, ~1:04 in]</ref>, adding flaked grains to the mash at the mashout step <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1238633759498169/?comment_id=1238646569496888&comment_tracking=%7B%22tn%22%3A%22R%22%7D Mark's alternative process for a starchy wort]</ref>, soaking a huskless grain such as oats in the boil, pulling mash runnings before full conversion without the prolonged processing of a turbid mash <ref name="Flat Tail on the Brewing Network" /><ref>[http://www.homebrewtalk.com/showthread.php?t=448529 Homebrewtalk Thread by Amos Browne. April 2012. Retrieved 02/08/2016.]</ref>, using maltodextrin in the boil, or even adding [http://traffic.libsyn.com/basicbrewing/bbr04-03-14pastasour.mp3 100% wheat pasta]. Although he mostly conducts traditional turbid mashes, James Howat of Black Project Spontaneous Ales has experimented with doing a 165-170°F (74-76.7°C) single infusion of a 60/40% pilsner/raw wheat grist for 15 minutes to simulate extracting the starch content of a turbid mash <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2043930728968464/?comment_id=2043936328967904&reply_comment_id=2044070385621165&comment_tracking=%7B%22tn%22%3A%22R%22%7D Howat, James. MTF discussion on doing very hot, short mashes to simulate turbid mashing. 03/31/2017.]</ref>. De Garde Brewing does something very similar using a blend of 58% to 42% ratio of pale malt to unmalted wheat and a 165°F single infusion mash for a short period of time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2731832153511648/?comment_id=2731866683508195&comment_tracking=%7B%22tn%22%3A%22R%22%7D Alex Rosenberg and Crook Ti. Milk The Funk Facebook group thread on alternatives to turbid mashing. 06/17/2019.]</ref>. Ryan Fields, formerly of Beachwood Blendery, reported doing single infusion mashes at 168°F with no rest (dough in and immediately drain out) <ref>[https://www.thebrewingnetwork.com/the-session-federation-brewing-company-2/ Ryan Fields of Wild Fields Brewhouse. The Session podcast interview. 01/17/2022. (~1:19:45 in).]</ref>. Matt Van Wyk from Alesong mashes 25% of the grist at a protein rest temperature, and then they heat it to denature the enzymes in this portion of the wort to create a turbid portion. The rest of the mash is mashed at 158°F. They also add oats to the grist <ref>[https://beerandbrewing.com/podcast-episode-253-matt-van-wyk-and-brian-coombs-of-alesong-brewing-and-blending/ Craft Beer and Blending Podcast Episode 253: Matt Van Wyk and Brian Coombs of Alesong Stay Focused on the Barrel. 08/12/2022.]</ref>(72 mins in).

* [http://wwwfunkfactorybrewing.funkfactorygeuzeriablogspot.com/2011/12/cantillon-turbid-mash.html Levi's write-up of Cantillon's procedure]