Turbid Mash

Lambic Brewing and the Turbid Mash

Grist Composition:

            65 % Malted Barley

            35 % Unmalted Wheat

Turbid Mash Technique:

High water to grain ratio at completion – 8 or 9:1

This is similar to a Decoction.

1. Initial rest at 113 to 120 for 10 minutes to just hydrate the grist.
2. Bring mash to 136 with boiling water.
3. Remove 20% of mash for boiling
4. raise mash temp to 149 with boiling water
5. Remove 20 % of mash and add to boiling kettle
6. Add boiled portion back to the mash raising the temp to 162 and rest for 20 minutes.
7. Mash out with boiling water to 170 and allow mash to settle for 20 minutes.
8. Drain out the wort and sparge once the mash bed is visible. Sparge temperatures as high as 200 are often employed to solublize any starches remaining in the grist.

The mash process takes about 2.5 hours. Any remaining unconverted starches and dextrins are not undesirable as they provide a fermentable source for the variety of flora employed in the extended fermentation process, normally 2 years.

Boiling of the wort for 3-5 hours is common due to the large volume used in the mash and to burst any left over starches in the wort.

Sources:

Classic beer style series 3: Lambic by Jean-Xavier Guinard

A Lambic Lesson: The Cult of the Biohazard Lambic Brewers By Jim Liddil

Copyright 1996