Posts Tagged ‘turbid mash’

Brewed: Premier Lambic

Sunday, June 9th, 2013

inside home brewing mash tun

My second attempt at Premier Lambic via turbid mash (never done it any other way). They say you never get a second time to be the first time. True. This is more of an attempt at trying to iron out the turbid mash process (which I try to detail below and/or you can look at the first brew day for links to the sites that gave me knowledge).

The goal of multiple batches is three fold:

  • More practice at trubid mash – my first go around was a little crazy (sort of like making bread for the first time). The process took forever, I felt like I made a few mistakes, and I just want to get this process done in case I run across ECY01 again in the future.
  • Reusing the hard to get ECY01 – it took me over a year to get a vile of these critters. I harvested some from the initial brew day, I couldn’t let them go to waste. I had trouble getting the beer going in spite of a two liter starter.
  • Have enough lambic for a playground – I don’t know if either of these lambics will worth the time and effort but, if they are, I won’t enough to have straight and some to add fruit in, possibly even some far out there fruits.

Turbid Mash:

pots used for turbid mash

I use the in house stove allowing me to have multiple burners and different size pots on each burner (have to do a wizard act to get them all to fit). I feel I have more control and can have each pot at a different temperature if needed.

turbid mash step 1

I placed 1.5 gallons of water in a pot for the initial step. Once the water hit 146*F, it was placed in a five gallon pot for mixing with the grain (the pot is 75% full at this point, a bigger pot or stirring vessel would be better). This is such a low water to grain ratio that it would be impossible to mix in the mash tun (due to the tubing). Also, be prepared to have tired wrist or two when you thoroughly mix this together. It is stiff!

The mixture was at 113.5*F. I let this rest for 20 minutes.

turbid mash step 2

Added five quarts of water for the next rest. 4 quarts were boiling while the fifth was at 155*F. This combination of water made the grain bed too hot. A lot of stirring ensued. Started a five minute rest at 140*F. I believe, in this step, you are shooting for the 133*F range.

Being my second attempt, do I have to change the name of the beer? Enjoy!

General Information:
Brew Date: Sunday, June 09, 2013
Recipe Type: All Grain
Yeast: ECY01
Yeast Starter: 2 liter
Batch Size (Gallons): 5.00
Original Gravity: 1.052
IBU: 13.1
Color: 3.6 SRM
Boiling Time (Minutes): 120
Brewhouse Efficiency: 68%
Alcohol by Volume: 4.7%
Primary Fermentation: 365 days @68*F, including some oak chips

Grain Bill:
6.00# Pilsner
3.00# Red Wheat
0.25# Rice Hull

Mash:
Turbid Mash

Hop Bill:
1.00 ounces Saaz (3.20%) @120 minutes

Extras:
1.0 tsp Irish Moss @ 15 minutes
1.0 tsp Yeast Nutrient @ 15 minutes

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Lambic

Sunday, March 17th, 2013

turbid_mashI have been trying for well over a year to get some Easy Coast Yeast (ECY). The yeast is produced in small quantities and the stuff that I have been after are the highly sought after critter mixes: 01, 02, 03, 04, etc. When only 10 viles of a mix come out at a time, maybe once every six to eight weeks, that tends to make them hard to get. I was able to pick up ECY01 and ECY02 the last go around.

The strange thing about finally getting the yeast: what to brew. I had concentrated so long and hard on being “in line” to get a taste that I lost sight of what I could do with the yeasts. ECY01 intrigued me more so I did a bit of research on the yeasts and bugs that reside in the small bottle.

It didn’t take long before ideas of lambic were dancing in my head.

Never done a lambic. Never thought much about one. Never have tried many. Definitely don’t know how to brew one.

I knew what I wanted to do with the yeast but I didn’t know how to brew a lambic. Of course I turned to The Mad Fermenttionist and google.

I found A Liddil Lambic Lesson: The Cult of the Biohazard Lambic Brewers on google but found the long text a bit daunting. Besides I had never heard of turbin mashing, it sounded difficult.

Mike had done a handful of lambics that he reported on his site. He mentioned that his Lambic 3.0 was the best he had done. It as done via a turbid mash. One of the places he found information was the aforementioned A Liddil Lambic Lesson: The Cult of the Biohazard Lambic Brewers but had pinpoinnted what really needed to be read.

In the course of getting prepared for brew day, I read Mike’s notes many of times, asked him various questions via email and read the entire Biohazard Lambic site at least a handful of times. The pictures on Mike’s site help to piece the two together.

I wouldn’t say my brew day went smoothly. I feel there were some rough edges, specifically with trying to keep 1 quart of wort at 176*F. That proved very daunting based on the size of the pot and all the large pots on the stove. That temperature was all over the place but I believe I did get it up over 176*F. Next time I would use one of the wife’s 2 quart pans to give the liquid more vertical volume, allowing a thermometer to better gauge the temps. This would also open more room on top of the stove with the smaller footprint. I should have enough room in the pot for the additional 4 quarts that are added later in the process.

I started taking pictures but the process and purchasing Dark Lord Tickets sidetracked me. I will be brewing another lambic via turbid mash in the next month (using some of the yeast cake from this beer). I plan on taking more pictures, documenting the process (video, maybe?). Enjoy!

General Information:
Brew Date: Sunday, March 17, 2013
Recipe Type: All Grain
Yeast: ECY01
Yeast Starter: None
Batch Size (Gallons): 4.75
Original Gravity: 1.052
IBU: 13.1
Color: 3.6 SRM
Boiling Time (Minutes): 90
Brewhouse Efficiency: 68%
Alcohol by Volume: 4.7%
Primary Fermentation: 365 days @68*F, including some oak chips

Grain Bill:
6.00# Pilsner
3.00# Red Wheat

Mash:
Turbid Mash

Hop Bill:
1.00 ounces Saaz (3.20%) @90 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 min.

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