hallebrewer
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- Jan 3, 2013
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I often brew lambic-style beers and have a 20 gallon single vessel electric "brew in a bag" system.
I'd like to use some traditional techniques for producing a more dextrinous wort for bugs and long term souring. Since E-Biab tends to rely on thin mashes and no sparge, with all brewing water used from the get go, I'm debating how to approach a turbid mash.
For those familiar with E-Biab, how would you do a turbid mash? Would you do a step mash up to 145 F or so, pull some wort and decoct, add back in to bring to 150-ish, and repeat for mash off?
Or would you not bother, and just use a significant percentage of raw adjuncts and do a single infusion in the high 150s?
Thanks for any input!
I'd like to use some traditional techniques for producing a more dextrinous wort for bugs and long term souring. Since E-Biab tends to rely on thin mashes and no sparge, with all brewing water used from the get go, I'm debating how to approach a turbid mash.
For those familiar with E-Biab, how would you do a turbid mash? Would you do a step mash up to 145 F or so, pull some wort and decoct, add back in to bring to 150-ish, and repeat for mash off?
Or would you not bother, and just use a significant percentage of raw adjuncts and do a single infusion in the high 150s?
Thanks for any input!
