sideshow_ben
Well-Known Member
Hi all. I have found two different schedules for doing a turbid mash. One is from _Wild Brews_ and the other from Liddil's Lambic Lesson based on the Cantillon brewery. Does anyone have a preference or find that one works better?
The differences are subtle but the ones that stick out to me are (a) Wild Brews has a 15-min rest at 126F and Liddil has a 10-min rest at 136F following the initial 113F dough in; (b) Wild Brews holds turbid wort at 190F while Liddil holds it at 176F.
From Wild Brews:
Dough in with 1 gal at 113F for 15 min.
Add boiling water to reach 126F for 15 min.
Remove 1/3 of liquid; Heat to 190F in small kettle and hold.
Add boiling water to raise mash to 149F for 45 min.
Remove 1/2 of liquid (about 1 gallon). Add to small kettle at 190F.
Add 1.5 gal of boiling water to raise mash to 162F for 30 min.
Remove most of the mash liquid (about 2 gal) to boil kettle and heat.
Add small kettle back to MLT to raise grain to 172F for 20 min.
Vorlauf and sparge with 190F water until gravity hits 1008.
From Liddle Lambic Lesson, using the Cantillon schedule
Dough in with 1 gallon at 113F for 10 min.
Add boiling water to reach 136F for 10 min.
Draw off 1 quart to small kettle, heat to 176F
Add boiling water to reach 150F for 30 min.
Draw off 1 gallon to small kettle at 176F
Add boiling water to reach 162F for 20 min.
Draw off all mash liquid to boil kettle and heat to boil
Add small kettle wort back in to raise grain to 167F for 20 min.
Sparge with 185F water until gravity hits 1008.
The differences are subtle but the ones that stick out to me are (a) Wild Brews has a 15-min rest at 126F and Liddil has a 10-min rest at 136F following the initial 113F dough in; (b) Wild Brews holds turbid wort at 190F while Liddil holds it at 176F.
From Wild Brews:
Dough in with 1 gal at 113F for 15 min.
Add boiling water to reach 126F for 15 min.
Remove 1/3 of liquid; Heat to 190F in small kettle and hold.
Add boiling water to raise mash to 149F for 45 min.
Remove 1/2 of liquid (about 1 gallon). Add to small kettle at 190F.
Add 1.5 gal of boiling water to raise mash to 162F for 30 min.
Remove most of the mash liquid (about 2 gal) to boil kettle and heat.
Add small kettle back to MLT to raise grain to 172F for 20 min.
Vorlauf and sparge with 190F water until gravity hits 1008.
From Liddle Lambic Lesson, using the Cantillon schedule
Dough in with 1 gallon at 113F for 10 min.
Add boiling water to reach 136F for 10 min.
Draw off 1 quart to small kettle, heat to 176F
Add boiling water to reach 150F for 30 min.
Draw off 1 gallon to small kettle at 176F
Add boiling water to reach 162F for 20 min.
Draw off all mash liquid to boil kettle and heat to boil
Add small kettle wort back in to raise grain to 167F for 20 min.
Sparge with 185F water until gravity hits 1008.