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TimT
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.

 
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