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Old 03-26-2013, 08:04 PM   #1
Jan 2013
Posts: 331
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Can one just do an infusion mash at say 160-165*F to get a starchy mash instead of doing a turbid mash? I know the turbid mash is authentic way of making sours/lambics but will a high temp infusion mash yield a high starch unconverted wort suitable for sours? Or is a TM the only way?

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Old 03-28-2013, 05:03 AM   #2
Aug 2011
Carroll, IA
Posts: 452
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Not sure about that, but I followed themadfermentationist's turbid mash schedule and worked well for me, not rally that much harder or more time. Check out his webpage/blog, tons and tons of great inof.

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Old 03-28-2013, 10:31 PM   #3
weremichael's Avatar
Feb 2006
Posts: 261
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Why not add some flour? I think that is a suitable substitution.

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Old 03-29-2013, 03:36 AM   #4
May 2010
los angeles
Posts: 69
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turbid mashing has a lot to do with gelatinization of an unmalted wheat component. i have had good luck doing a cereal mash on the unmalted wheat instead. check out my procedure at

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Old 04-05-2013, 03:21 PM   #5
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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Ithaca made Brute with a low 160s F Sacch rest with good results. There were some other odd things about that recipe/procedure too. Most sours brewed in America don’t get the full turbid treatment, so you can make a great beer, but it may not be exactly the same as the result from a turbid mash.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 04-07-2013, 06:25 AM   #6
Aug 2011
Posts: 136
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I believe Russian River mashes at 160ish. I have been doing it for all my sours (outside of turbid mashing) . It knocks out most of the beta amylase but not the alpha. So you get good efficiency and a pretty unfermentable wort. I believe I got around 55% attenuation mashing at 162F and using a wy1335 as the primary strain.

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