Changes

Turbid mashing procedures are outlined well in [http://www.funkfactorygeuzeria.com/2011/12/cantillon-turbid-mash.html Levi's writeup of Cantillon's procedure]and Wild Brews by Jeff Sparrow (see the [[books]] page). Turbid mashing requires at least a 4 vessel system (a mash vessel, a vessel to hold turbid portion, a vessel to hold hot infusion water and a boil kettle to receive the mash runnings). An example of turbid mashing based on observing Cantillon's process is as follows:

* The grist, which traditionally in lambic is malted barley and ~30-40% unmalted wheat, is doughed in at 48°C (118°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. 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 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.* The mash is sparged with especially hot water (~88°C, ~190°F). ==Alternative methods to yield starchy wort==One of the main goals of turbid mashing 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 fermentaiton page, include the addition of flour <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>, or pulling mash runnings before full conversion without the prolonged processing of a turbid mash <ref name="Flat Tail on the Brewing Network" />. ==See also==* [http://americanlambic.blogspot.com/2015/03/traditional-lambic-process-vs-modern.html]* [http://www.funkfactorygeuzeria.com/2011/12/cantillon-turbid-mash.html Cantillon's procedure]* [https://www.brewunited.com/index.php?blogid=117 Traditional Lambic Using a Turbid Mash - BrewUnited Blog Post]