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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Turbid mash - Sparging question
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Old 01-18-2013, 07:14 PM   #1
rjd
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Default Turbid mash - Sparging question

I've started a note sheet of a turbid mash schedule taken from BYO.http://byo.com/stories/techniques/ar...turbid-mashing

the author finishes it up with:

Quote:
then vorlauf and run off the rest of the wort, sparging with 190 °F (88 °C) water from the hot liquor tank.
wouldn't the Vorlauf step be pointless? you are not trying to clear the wort and the bed will set up anyway as you sparge. Correct?

Also he did not state it but I assume fly sparging would be traditional?

I'll post the schedule too, any comments/suggestions welcome.
Thanks, RJ
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Old 01-18-2013, 07:15 PM   #2
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Code:
Turbid Mash Schedule
-	Bing HLT to ____° for dough-in
113°/10mins. 		Rest #1 - Dough-In 	 	(~0.3 qt./lb.)
-	Add ____quarts of ____° to achieve 113° hold 10mins.

•	Heat HLT to boil
138°/5mins.			Rest #2				(~0.45 qt./lb.)
-	Add ____quarts boiling water from HLT to achieve 138° hold 5mins.
Draw off 1 Quart turbid mash via Stuykmanden (colander) & siphon to stock pot
-	Heat to at least 180° (float in HLT)
150°/30mins.		Rest #3
-	Add ____quarts boiling water to reach 150° stirring often hold 30mins.
Draw off 1 Gallon turbid mash via Stuykmanden (colander) & siphon
-	Add to previous pull and Heat to at least 180° (float in HLT)
162°/20mins.		Rest #4
-	Add ____quarts boiling water to reach 162° hold 20mins.

•	Cool HLT to 190°
167°/20mins.		Rest #5 Final
-	Drain 5 quarts from mash tun and start boil with aged hops
-	Add reserved turbid liquid to bring mash to 167° hold 20mins.
Sparge with _____quarts 190° water to yield _____gallons wort.
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Old 01-19-2013, 02:22 AM   #3
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I found the answer to my questions by searching the forum (imagine that) in a thread I had skipped due to how it started. Slap!

http://www.homebrewtalk.com/f36/lambic-99063/

from Wild Brews no less:

Quote:
9. Vorlauf to remove husks and chunks.

10. Sparge with 190° F (88° C) water until gravity is less than 2 °P (1.008).
OK I can see how messing with/stirring the mash that much will cause chunks to get under my false bottom.

and yes, of course it's fly sparged.

Thank you for your time, there is nothing to see here, move along, move along...
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