Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
06/15/13 09:44 PM  
Lazy ass Canadian turbid mash
Has anyone else tried to reverse a turbid mash? I think that the traditional method is constrained by the commercial/large scale setting and can be done faster.

So what I have been doing is using a traditional grist of 65 pils and 35 raw wheat. I boil the crushed wheat, then mash in with ~1/2 the malt and the porridge(wheat)at 170Fish temps so very little conversion occurs. Pull off all the wort and start to boil it. Then add the remaining malt and remash in at 158-162F, wait for a half hour or so and run off as with any beer. I do a 5-6 gallon batch and use ~40L of water all in all. I feel that this reduces the boil time immensely, keeps the efficiency high and gets a large portion of starch and dextrins. The only large differences I see in the process relative to a traditional "cantillon mash" is less break as more proteins are denatured right off the bat in the mash, and the boil time is reduced immensely. I find that using domestic malts and doing the Cantillon mash the diastatic power is so high that a ton of conversion happens in just heating the initial pull to temp and I was annoyed with the massive volumes to boil.

Does anyone see any folly in this? I think the idea is solid. I can't see that there is much if any downside to the process and a good bit of upside.

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: