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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Question about Turbid Mash: Couldn't you just use direct heat?
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Old 04-24-2012, 05:55 PM   #1
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Default Question about Turbid Mash: Couldn't you just use direct heat?

I've been reading up on turbid mashes for lambics and other belgian brews. Instead using water additions to hit all of the steps after pulling off some starchy wort and heating it, couldn't you just do a Brew in a bag kind of thing and directly apply heat to raise the temps.

It seems that 5 hour boils to boil off all that excess water would be something I'd like to avoid. Just curious if anyone's tried something like this.

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Old 04-24-2012, 11:46 PM   #2
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Boiling for 4+ hours is what helps create a dextrinous wort for for microbes/brett to slowly eat over the course of fermentation. The turbid mash is designed to do the same thing. Your pulled portions will be raised to temps that stop enzymatic activity, leaving unconverted sugars as part of your final wort composition. If you did this with BIAB you'd just be doing a step mash. I can't recall what conversion temps a turbid mash goes through off the top of my head, but you would probably end up with a more converted wort if you fired by direct heat.

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Old 04-25-2012, 12:45 AM   #3
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Direct heating is not a replacement for turbid mash. It's not just the rest temps that are the point of turbid mashing. The denaturing of the amylase enzymes in the boiled portions is what creates the starchy wort. So if you're doing direct heat you will be missing out on the denaturation steps.

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Old 04-25-2012, 02:56 AM   #4
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Unless of course you pull off some of the starch at the various steps. This could retain some of the starch.

In other words dough in full volume at a low rest. Draw off some wort and heat to a boil. Raise the mash to the next temp and repeat through all your rests.

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Old 04-25-2012, 03:51 AM   #5
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Quote:
Originally Posted by Guess42
Unless of course you pull off some of the starch at the various steps. This could retain some of the starch.

In other words dough in full volume at a low rest. Draw off some wort and heat to a boil. Raise the mash to the next temp and repeat through all your rests.
Yes. This is what i was thinking.
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Old 04-25-2012, 01:05 PM   #6
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After all the rests it might be a good idea to do your mash out at like 190f. To simulate the hot sparge.

This may not give you the exact same wort as a true turbid mash, but I think it would be better than a step infusion. Someone may chime in why this won't work or with a better idea.

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Old 04-25-2012, 02:54 PM   #7
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It's worth a shot. I suppose I'll try it and let you guys know how it tastes in 2 years.

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Old 01-22-2013, 01:28 PM   #8
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I just did something like this yesterday, so now we will have two batches to look at. What yeast did you use?

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