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→Typical Mash Procedure
* 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 (liquid wort only is pulled; the grain is left in the mash tun) is pulled from the mash during this step (~24% of the total brew volume).
* 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(see this [https://www.facebook.com/groups/MilkTheFunk/permalink/2310481915646676/?comment_id=2318950464799821&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF thread] for thoughts from Dave Janssen on possible enzymatic activity on the turbid wort during re-adding it to the mash tun).
* The mash is sparged with especially hot water (~88°C, ~190°F). This pulls more tannins that a traditional sparging temperature would. The amount of sparge water used is typically significantly more volume than modern brewing methods, and results in a large volume of low gravity wort that is then boiled for 3-5 hours to reach the desired post boil gravity (see [[Lambic]] for the rest of the lambic brewing process).