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Old 06-08-2010, 12:09 AM   #131
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Quote:
Originally Posted by DrinksWellWithOthers View Post
Looks like I missed a lot of productive communication while at work today.
"Ohhhh, everybody look at me. I have a job now, I'm FAR too busy to spend my day jerking off on HBT like the rest of you slackers, cause I got a job now. Unlike the rest of you bums, I work while I'm at work. Cause I got a job now!"

Yada yada yada...

PTN
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Old 06-08-2010, 12:12 AM   #132
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Hope all goes well for your grandmother and your family. Family comes first, take care of that obligation. There will always be time to brew more beer. Someone might even share some of this brew with you.

I won't but someone might.

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Old 06-08-2010, 01:19 AM   #133
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Hows this look.

18 X 6 = 100+ gallons of wort, CB can you boil THAT much?

To draw the turbid portion your gonna need a colander or tin pan with holes in it.
If you try to run the wort off it'll be like getting blood from a stone.
Gotta push a colander/pan into the wort and then get the turbid portion, at least with that first pull

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2010 SE Mass Turrbid Lambic

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

17-D Sour Ale, Straight (unblended) Lambic

Min OG: 1.040 Max OG: 1.054
Min IBU: 2 Max IBU: 10
Min Clr: 3 Max Clr: 7 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 18.50
Anticipated OG: 1.055 Plato: 13.49
Anticipated SRM: 3.9
Anticipated IBU: 0.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 180 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 18.18 Gal
Pre-Boil Gravity: 1.030 SG 7.57 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.5 11.00 lbs. Pilsen (2 Row) France 1.039 2
40.5 7.50 lbs. White Wheat Belgium 1.040 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Some old hops Paul had laying Whole 0.00 0.0 60 min.


Yeast
-----

Wyeast 3278 Lambic Blend


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 18.50
Water Qts: 9.25 - Before Additional Infusions
Water Gal: 2.31 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.50 - Before Additional Infusions

Acid Rest Temp : 113 Time: 10
Protein Rest Temp : 126 Time: 5
Intermediate Rest Temp : 149 Time: 30
Saccharification Rest Temp : 162 Time: 20
Mash-out Rest Temp : 167 Time: 20
Sparge Temp : 190 Time: 0


Total Mash Volume Gal: 3.79 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

1: Dough in VERY THICK with 2 1/2 gallons of 140 degree water to to Acid rest of 113 , hold
10 minutes

2: Add boiling water to 126 degrees (can use direct heat as wel
l) hold 5 minutes

3: Draw off 2 qts wort (turbid portion) and put in turbi
d pot heat to 190+ (denatures enzymes).

4: Add boiling water to 149 degress
(can also use direct heat) hold 30 minutes

5: Draw off another 2 gallons
of turbid wort, add to community turbid pot and raise temp of turbid portio
n to 190-212

6: Infuse boiling water to 162 and hold 20 minutes

7: Drain
most of wort to kettle as if you are batch sparging.

8: Add Turbid portion
(2 1/2 gallons each brewer) to raise mash to 167. Hold 20 minutes.

9: Spa
rge with 190 degree until pre-boil volume is reached.

10: Have a beer, you
deserve it!






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Old 06-08-2010, 11:18 AM   #134
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What are the volumes of boiling water your figuring to add to raise the temps?

(It's probably staring me in the face but I'm not familiar with the ProMash format and I don't see it.)

Otherwise it looks good to me.

PTN

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Old 06-08-2010, 11:35 AM   #135
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Paul, the mash works like this

Dough in at .3 (yeah .3 that outta be fun) qts/lb of mash
The second addition is at .5 qts/lb and the third addition is at .65 qts/lb and the fourth at 1.25 or something close to that....

What I am going to do is print the mash schedule , re-size it and bring copies with me to CB's.
I think its the easiest way as the article I am using shows a nice chart and it really makes the turbid process look as simple as it is.

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Old 06-08-2010, 11:51 AM   #136
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Also, if brewers have a way to direct fire their mash I think thats the best option.

Its pretty labor intensive as far as the mash. If you can direct fire then you really dont need to mash in as thick as a typical turbid mash.

For instance
You could dough in at .5 qts/gallon (still pretty fvcking thick) to hit 113 and then direct heat to hit 126.
This would allow the first turbid pull to be the correct ratio.

You could then add water to the 1.25 qt/lb ratio to hit 149 and then use direct heat to reach the 162 mark (after pulling the second turbid portion following the sacch rest @ 149)

Once everyone has seen it printed out its going to make sense.

Not to get into history too much but turbid was done because of tax reasons.
Smaller tun equaled less taxes. While this went on brewers devised the turbid mash to get the most out of the mash tun.......... it also gave them better results with Lambics.

I think as long as the water/grist ratio is right at each turbid pull we'll be fine using direct heat to hit the next steps

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Old 06-08-2010, 12:58 PM   #137
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Ya, you guys have this romantic notion about the whole turbid mash thing, how it's 'doing a lambic the way the Belgians used to do it.'

There is a reason why the Belgians used to do it that way and don't now.

It's a f'ing pain in the ass.

Should be a fun day.

PTN

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Old 06-08-2010, 01:08 PM   #138
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Decoctions are a pain in the ass too but make all the difference in the World for a German Weissebier.

Cantillon is still using turbid mashing, thats good enough for me.

Will be a fun day, weather looks tremendous.

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Old 06-08-2010, 01:21 PM   #139
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Nice weather, brewing beer, huge hunks of undercooked cow, liters and liters of adult beverages. A total win day.

Except for the part about Cape being there.

PTN

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Old 06-08-2010, 01:27 PM   #140
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1-1/2" thick Porterhouse steaks are things of beauty.
Should we opt for charcoal grilling?
Might be worth it.
I have a Weber that could make the trip
She's old , beat up, rough around the edges and been rode hard and put away wet but she'll cook like nobodys business.
That and a sack of Cowboy charcoal

Meat hangover
AND
Beer hangover

Glad I'm bringing the camper.

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