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Turbid Mash

348 bytes added, 20:19, 31 July 2017
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* The mash is sparged with especially hot water (~88°C, ~190°F). This pulls more tannins that a traditional sparging temperature would.
Turbid mashing is possible with more simple systems with some modifications to the process. For example, if a second kettle is not available to hold turbid wort while keeping the main bottle kettle clear to collect runnings, the turbid wort can be collected into the main single boil kettle. It is then necessary to add this turbid wort back before collecting the first runnings. In this case, the turbid wort rather than an infusion of near-boiling water is used to raise the mash to the final temperature (step 4 above), therefore clearing the boil kettle to receive the wort. A system such as this is employed by [[3 Fonteinen]] as they have only one boil kettle. Jester King follows a similar process, where the turbid wort is added back at the end of the mash before collecting wort for the boil, for their Spon series <ref name='Jester King on the Sour Hour episode 55'>[http://www.thebrewingnetwork.com/sour-hour-episode-55/ Jester King on the Sour Hour, episode 55]</ref> (discussion starts ~9 minutes in). Turbid mashing is also fully possible with brew in a bag (BIAB).
==Alternative methods to yield starchy wort==
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