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Turbid mashing procedures are outlined well in [http://www.funkfactorygeuzeria.com/2011/12/cantillon-turbid-mash.html Levi's writeup of Cantillon's procedure] and Wild Brews by Jeff Sparrow (see the [[books]] page). Brewers conducting traditional turbid mashes usually have at least a 4 vessel system: a mash/lauter tun, a kettle to hold turbid wort, a hot liquor tank (or hot water on demand) and a boil kettle to receive the mash runnings. Many different specific turbid mashes may used by varying rest temperatures and the numbers and timings of turbid pulls. This was the case for historic turbid mashing (see, for example, Johnson, 1918<ref name='Johnson 1918'/>). An example of a modern turbid mash based on records and observations of Cantillon's process is as follows:
* The grist, which traditionally in lambic is malted barley and ~30-40% unmalted wheat (see [https://www.facebook.com/groups/MilkTheFunk/permalink/1874873632540842/ this MTF thread for tips for homebrewers and commercial brewers on milling raw wheat]), is doughed to reach a temperature of 45°C (113°F). At this point the mash is very thick.
* By infusion of hot water the temperature is raised to 56°C (133°F). After a short rest the first turbid portion is pulled. The volume pulled is about 4-5% of the total target brew volume. This turbid portion is then heated to ~ 90°C (~190°F). The main mash rests a bit longer at 56°C.
* 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 is pulled from the mash during this step (~24% of the total brew volume).