Two regular dudes who happen to be huge fans of American craft beer.
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:
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.
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.
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!
Brew Date: Sunday, June 09, 2013
Recipe Type: All Grain
Yeast Starter: 2 liter
Batch Size (Gallons): 5.00
Original Gravity: 1.052
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
3.00# Red Wheat
0.25# Rice Hull
1.00 ounces Saaz (3.20%) @120 minutes
1.0 tsp Irish Moss @ 15 minutes
1.0 tsp Yeast Nutrient @ 15 minutes
Useless Fact: Americans on average eat 18 acres of pizza every day.