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Turbid mashing procedures are outlined well in [http://www.funkfactorygeuzeria.com/2011/12/cantillon-turbid-mash.html Levi's writeup of Cantillon's procedure] and Wild Brews by Jeff Sparrow (see the [[books]] page). Turbid mashing requires at least a 4 vessel system (a mash vessel, a vessel to hold turbid portion, a vessel to hold hot infusion water and a boil kettle to receive the mash runnings). An example of turbid mashing based on observing Cantillon's process is as follows:
* The grist, which traditionally in lambic is malted barley and ~30-40% unmalted wheat, is doughed in at 48°C to reach a temperature of 45°C (118°F113°F). At this point the mash is very thick.
* By infusion of hot water the temperature is raised to 56°C (133°F). After a short rest the first turbid portion is pulled. The volume pulled is about 4-5% of the total target brew volume. This turbid portion is then heated to ~ 90°C (~190°F). The main mash rests a bit longer at 56°C.
* By infusion the temperature is raised to 66°C (151°F). This is the main saccharification step and the rest here is longer. The second turbid portion is pulled from the mash during this step (~24% of the total brew volume).