13,590
edits
Changes
added section "Carbohydrate Composition and Utilization Through Fermentation"
==Alternative methods to yield starchy wort==
One of the main goals of turbid mashing is to yield a starchy wort in order to carry carbohydrates which are unfermentable to ''Saccharomyces'' but fermentable to ''Brettanomyces'' and lactic acid bacteria into the fermentation. There are other approaches that brewers have taken to come to this same end result of starchy wort without the labor and equipment-intensive turbid mashing process. These alternatives will likely not yield the same exact results as turbid mashing, but depending on the brewer's goals they may be sufficient and/or preferred. Some of these methods, as outlined in the [[Spontaneous Fermentation#Mashing|spontaneous fermentation]] page, include the addition of flour to the boil <ref name="Burgundian Babble Belt discussion">[http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1243453104 Burgundian Babble Belt discussion]</ref> passing hot mash runnings through flaked grains <ref name="Flat Tail on the Brewing Network">[http://thebrewingnetwork.com/shows/1027/ Flat Tail on the Brewing Network, ~1:04 in]</ref>, soaking a huskless grain such as oats in the boil, pulling mash runnings before full conversion without the prolonged processing of a turbid mash <ref name="Flat Tail on the Brewing Network" /><ref>[http://www.homebrewtalk.com/showthread.php?t=448529 Homebrewtalk Thread by Amos Browne. April 2012. Retrieved 02/08/2016.]</ref>, or even adding [http://traffic.libsyn.com/basicbrewing/bbr04-03-14pastasour.mp3 100% wheat pasta]. Although he mostly conducts traditional turbid mashes, James Howat of Black Project Spontaneous Ales has experimented with doing a 165-170°F (74-76.7°C) single infusion of a 60/40% pilsner/raw wheat grist for 15 minutes to simulate extracting the starch content of a turbid mash <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1605690742792467/?comment_id=1605786676116207&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Howat, James. MTF discussion on doing very hot, short mashes to simulate turbid mashing. 03/07/2017.]</ref>.
==Carbohydrate Composition and Utilization Through Fermentation==
Little work has been done to identify the types and amounts of carbohydrates in turbid mashes. One reference for an unknown lambic brewery showed that simple sugars (under 3 carbon chains) was 62%, 3-6 carbon chain sugars were 18%, 185+ carbon chain starches were 8%, 6-30 were 5%, 30-61 were 6%, and 61-185 were 1%. This study showed that the longest chain sugars were the third highest fraction in this instance of turbid wort. During fermentation, the longest chain sugars were broken down into medium sized sugars during the extended fermentation by lactic acid bacteria and ''Brettanomyces''. By the end of fermentation (nearing 1°P), there was a surprisingly higher amount of smaller and medium sized sugars. See this [http://www.horscategoriebrewing.com/2017/07/lambic-attenuation-and-carbohydrate.html Hors Categorie blog article] for more information.
==See also==