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updated Mashing and Boiling with linkback to hops
Lambic grist is composed of a barley malt such as pilsner malt and a large percentage of unmalted wheat (30-40%). This grist is carried through a multi-step, labor intensive mashing process known as a [[Turbid Mash|turbid mash]]. During turbid mashing, a portion of unconverted starchy wort is removed from the mash and heated to denature the enzymes. This starchy wort is typically added back to the main mash after conversion of the main mash and is carried to the boil without full conversion. The starchy wort supplies wild yeasts and bacteria with carbohydrates that Saccharomyces cannot ferment.
This starchy wort then goes through a long boil (on the order of 4 hours) where it is heavily hopped with aged hops (on the order of 2.5-3g/l <ref>[http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]</ref>(~49 minutes in)). For hopping techniques/rates/timing, see [[Hops#Aged_Hops_in_Lambic|Hops in Lambic]].
===Cooling and Fermentation===