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'''Turbid Mashing''' is the traditional mashing process used for the production of [[lambic]]. This labor-intensive process involves taking the mash through multiple temperature rests through infusions of hot water and the removal of 'turbid' starchy wort that is not fully converted. The main goals of turbid mashing are to maximize extraction from a grist with a high percentage of unmalted grains and to produce a dextrinous wort in order to feed wild yeasts and bacteria during the long fermentation that beers such as lambic undergo. Turbid mashing also pulls more tannin material from the grain due to especially hot sparge temperatures and prolonged sparging.
==Typical Mash Procedure==
* By infusion the temperature is raised to 72°C (162°F). After a short rest the mash is lautered into the boil kettle.
* After the first runnings are collected, the turbid portion is added back to the mash. This heats the mash to a mash-out temperature. After a short settling time this is also lautered to the boil kettle.
* The mash is sparged with especially hot water (~88°C, ~190°F). This pulls more tannins that a traditional sparging temperature would.
==Alternative methods to yield starchy wort==