I finally pulled the trigger and brewed my first actual sour (a traditional lambic using WLP655). I decided to follow a traditional turbid mash schedule and though I hit my desired gravity, there were definitely some missteps. I was hoping some of the more experienced sour brewers here would have some feedback for these issues.
For the record, I used https://beerandbrewing.com/VMvPoysAAKCj5y-7/article/turbid-mashing as a guide. The only modification I made to the recipe was to use 65 Pils/35 unmalted wheat.
1) I had an extremely difficult time getting an accurate mash temperature reading due to the super thick mash (0.3 qt/lb). Is it really necessary to perform an acid rest and mash so thickly?
2) I had an even harder time trying to hit subsequent mash temperatures. The schedule calls for 113-137-150-162-168, and I might have gotten 113-136-148-158-162 with luck. No matter how much water I seemed to add, I was always a few degrees short -- probably from thermal losses.
3) I was able to withdraw about 4 qt of turbid runnings between both pullings, but they weren't enough to raise my mash to mashout temperatures when I added them back in. Is this going to detrimentally affect the amount of starch available?
4) Would it be possible to use a single infusion schedule to replicate the turbid mash wort composition? I was thinking a simple 50/50 Pils/wheat grist with a mash at 158.
I appreciate any feedback!
For the record, I used https://beerandbrewing.com/VMvPoysAAKCj5y-7/article/turbid-mashing as a guide. The only modification I made to the recipe was to use 65 Pils/35 unmalted wheat.
1) I had an extremely difficult time getting an accurate mash temperature reading due to the super thick mash (0.3 qt/lb). Is it really necessary to perform an acid rest and mash so thickly?
2) I had an even harder time trying to hit subsequent mash temperatures. The schedule calls for 113-137-150-162-168, and I might have gotten 113-136-148-158-162 with luck. No matter how much water I seemed to add, I was always a few degrees short -- probably from thermal losses.
3) I was able to withdraw about 4 qt of turbid runnings between both pullings, but they weren't enough to raise my mash to mashout temperatures when I added them back in. Is this going to detrimentally affect the amount of starch available?
4) Would it be possible to use a single infusion schedule to replicate the turbid mash wort composition? I was thinking a simple 50/50 Pils/wheat grist with a mash at 158.
I appreciate any feedback!