Faux Turbid Mash

[TAK]

Isn't there a section in the American Sour Beer book that talks about removing some starchy wort right after dough-in, boiling to denature the enzymes, and mixing it back in with the runnings after the mash?

I was thinking about trying this tomorrow, and I was flipping threw the pages, but couldn't find it.

I wasn't sure how much is a good amount to pull.

 

[dantheman13]

It's in there a lot. Look up "Mash" in the index rather than "Turbid Mash".

 

[ChugachBrewing]

Long answer is here: http://morebeer.com/articles/Brewing_Lambic_at_Home

Short answer is about a gallon per 5g batch.

 

[TAK]

Long answer is here: http://morebeer.com/articles/Brewing_Lambic_at_Home

Short answer is about a gallon per 5g batch.

This was a great read, but I'm not sure I saw this method in there. I pulled just 1 qt from the spigot for a 6 gal batch. I strained out the bit of grain from that quart, boiled it, and added it back with my mash-out volume. Maybe I'd have been safe with some more, but I erred on being conservative.

 

[ChugachBrewing]

Its under this title, A Scaled-Down Mash Schedule from Cantillon Brewery, big box about 1/2 way down.