False bottom

[brewinhard]

It's the Dawson's Kriek recipe from Northern Brewer. I don't even know what a turbid mash is, but this is what the recipe says to do:

MASH SCHEDULE: LAMBIC-STYLE MULTI STEP
Glucan Rest: 112° F for 20 minutes
Protein Rest: 125° F for 20 minutes
Beta Sacch’ Rest: 149° F for 45 minutes
Alpha Sacch’ Rest: 160° F for 30 minutes
Mashout: 170° F for 10 minutes

I just ordered my false bottom, so I'll just give it a shot using that in my kettle.

Thanks for all the responses

That is just a step mash. A turbid mash is a bit more involved, but not much more. Good luck and let us know how the brewday goes!

[Harvestsmiles]

So what is different in a turbid mash? Is it the part of collecting the milky liquid from the top of the mash and holding at 180*...Or is there more to it? I am about to give it a go and going to use that method. Then I will try the Maltodextrin method and compare.

[brewinhard]

Collecting a quart or so of that milky runoff and holding it around 180F and adding it back to the mash tun does help feed the bugs with starches over the long haul. After doing a turbid mash, I think you will be just fine with a single infusion mash at 158-160F and possibly adding some maltodextrin back to the boil to help preserve those long chain carbohydrates for the bacteria and brett to feed on.

[Ozwald]

Here's a turbid mash as I understand it. You run off some of the liquid & hold it at 180. That liquid is added back to either mash out or sparge. The result is a lot of starch that doesn't get converted since you killed off the enzymes. The reason being that in lambic styles you're leaving food for the non-yeast critters that will take them a couple of years to work through.

I've never actually done a turbid mash before, as I see it as more of a traditionalist thing that can be done in easier ways with current technology. Perhaps it is like decoction in the sense that there's newer ways of doing it but the old style still contributes something, but from my limited understanding it doesn't appear so with the turbid mash. Either way, I don't plan on doing either one of those things. Perhaps someone's lurking around here that actually has done it a few times & can chime in with some 1st hand experience.