feinbera
Well-Known Member
I'm planning the recipe and infusion schedule for the "base beer" to kick off my sour program. I'd like to avoid the traditional Belgian turbid mash I'm still enough of a n00b that a single-infusion batch-sparge brew day kicks my butt, I'm not convinced that me, my dog, and my marriage would survive a true trubid mash.
I figure I'll do the "lazy man's trubid mash" and pull a small volume of first runnings right after I mash in, then quickly bring them to a boil to denature the amylase enzymes and leave the starches unconverted, to be added back into the boil after the rest of the grain is mashed and sparged. My question is, how much unconverted first runnings, either in terms of points or volume, do I need to pull?
I'm looking at an 11.5 gallon batch into primary (enough to fill two five-gallon carboys to the neck for bulk aging with bugs), 1.050 post-boil gravity, 60/40 2-row/flaked wheat.
I figure I'll do the "lazy man's trubid mash" and pull a small volume of first runnings right after I mash in, then quickly bring them to a boil to denature the amylase enzymes and leave the starches unconverted, to be added back into the boil after the rest of the grain is mashed and sparged. My question is, how much unconverted first runnings, either in terms of points or volume, do I need to pull?
I'm looking at an 11.5 gallon batch into primary (enough to fill two five-gallon carboys to the neck for bulk aging with bugs), 1.050 post-boil gravity, 60/40 2-row/flaked wheat.