boralyl
Well-Known Member
I plan on brewing a lambic style beer in the near future. I was following the steps in Zainasheff and Palmer's Brewing Classic Styles book, and from searching the net, it appears they are describing a Turbid mash process. It appears that in order to do this process you need to be able to heat up the container holding the mash. The instructions state: "Dough in at 113F for 15 minutes. Perform a rest at 122F for 15 minutes, 149F for 45 minutes, and 158F for 30 minutes. Raise to a mashout temperature of 169F and then sparge with 190F water." Since I am using a cooler as my mash tun, this does not sound possible with my setup. Is there another way to do this with one kettle(8 gallon) and a 52 quart cooler? If not, how would you recommend I go about the mashing process?
Thanks in advance for any guidance!
Thanks in advance for any guidance!