Category: Mash Techniques - brewing.twigfu.com
Yesterday, I brewed my first Lambic… and dove in feet first with a traditional turbid mash technique.
Borrowing notes from the Burgundian Babble Belt, Mike T’s blog and The Liddil Lambic Lesson I did the following recipe and mash schedule:
Thanks to Shelby from Final Gravity for stopping by and lending a hand (and sharing some tasty Oktoberfest and Winter Warmer!).
With all of the holidays coming and going along with the increased needs of work and home, it’s been a bit harder to hide out in the garage for half a day firing up the old brew rig.
So, I put together a small 2 gallon mash tun (found it discounted at Target too) and got myself a 5 gallon steel stock pot.
The mash tun uses a steel braid for the manifold connect to each end of a T fitting similar to this build. I planned to batch sparge and estimated a maximum amount of grain at around 4.5lbs. Mixing that grain bill with about 6qts of water was a pretty tight fit.
The following describes an all-grain technique
Getting ready to mash
I use for making yeast starter wort with an 8 cup French Press coffee maker.
The idea is to do a single step mash with a batch sparge in the french press and use the plunger to separate the wort from the grain.
I used the following recipe to extract approximately 800mL of 1.045OG wort:
Historical reference article.
On November 21, 2010 I brewed my second decoction mash, a Munich Helles. This was a single decoction with a fairly standard grain bill for the style. Simple and clean was the thought behind this one.
Here is the recipe: