Spontaneously Fermented Turbid Mash Recipe

Recipe Info

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Spontaneously Fermented Turbid Mash

by on
All Grain
4.5 Liter(s)
8 Liter(s)
60 min
69%
I left this outside overnight. Then for a while to ferment. No drop in gravity, but souring took place. Pitched Mangrove Jacks Yeast to ferment it out. Checked FG a month later and was at 1.022 - probably acid / complex sugars unable to ferment with this conventional yeast. Water: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=8KVWXYS This is one to age for a while... Turbid Mash: Dough in to 45C (0.7L/Kg) 0.88 L @ 61C Rest for 10 Mins at 45C Add boiling water to reach 56-59C (Try 145ml for ~1L/Kg ratio) 5 min short rest Pull first turbid portion 225ml (4-5% of target brew volume) Heat this portion to at least 82C Main mash rests a bit longer at 56C - 5 mins Add more boiling water to reach 66c (as much a is needed to reach temp) - this is the main step, so rest 20 mins Stir often Second turbid portion pulled - 1 Litre - about 24% of target brew volume. Add more boiling water to raise temp to 72C (Enough to reach temp) - Rest for 20 mins Drain about 1.25 Litres of wort to pan or jug. Add turbid wort back to mash, this should raise temp to 75C. Hold for 10 minutes. Heat sparge water to 88C and sparge brew bag as normal by dipping.

Fermentables

73% - Pilsner - DE
1
38
1
Mash
27% - Torrified Wheat - US
0.375
36
2
Mash

Hops

No hops in this recipe

Yeast

Mangrove Jack M44 West Coast
67%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Spontaneously Fermented Turbid Mash
  • 4.50 Gallons Liters Batch Size
  • 8.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.022 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 3.4° SRM Color
  • 69% Efficiency
  • 5.7% ABV Alcohol
  • 226 per 12oz Calories
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