Originally Posted by Illuveatar
That sounds right to me. I've added unmalted wheat and did a turbid mash for my lambic. A turbid mash will leave unconverted starches to the wort which will give the bugs something to eat as they sour the beer.
What style of beer are you thinking of making ?
What exactly is a turbid mash?
Sorry my english is not so good... turbid means like troubled (non-clear) ?
Like, doing a 15-30minutes rest at 115-120°F to develop proteins? I actually thought about that...
I'm going to use this recipe:For 6 gallons
6 lb Pilsner malt
5 lb White Wheat Malt
1.65 lb Local 2 row
1oz Crystal (60m)
1 year primary, then split the batch in 4 or 5 parts, and put on different fruits during secondary (Rasberries, Blackberries, Cherries, Pomegrenata...)