So i have a question for those that have done step mashing.

I plan to brew a lambic in the future, and have been doing a lot of research on mashing profiles. I'm finding that a traditional turbid mash is not necessary, and that even a simple infusion mash could be the way to go.

However, i've also been researching multi step mashing for my other mixed fermentation sours. More notably, having a highly fermentable wort, by doing a beta and alpha amylase rest for the brew day. What are your experiences with step mashing, and is this even needed anymore, considering the highly modified malt of today?

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Posted by BugAC

St. George

Member since Oct 2007

53109 posts

Posted on 8/6/20 at 2:13 pm to BugAC

So i discussed with my brother and we will attempt our first lambic brew day in the winter. My grandparents used to own an old indian mound that they lived next to. The property is still in the family name, though it is empty at the moment.

Option 1. We were talking of waiting until it gets near freezing (so probably a small window in January/February) and brewing out there, and cooling in the ambient open air temps before transferring to a fermenter.
Option 2 - Less risky, but make some wort and put them in some jars with a cheese cloth and place them in various spots around the mound/property. Then prop up these batches a bit and see what happens. If it tastes/smells great, then continue propping up the starter and dumping, like you do a sourdough starter until its strong enough to ferment a beer. This process may take much longer than option a, but may be more effective.

For mash, there are 2 options as well. I'm leaning towards option 1.

Option 1 - Step Mash schedule. Beta-amylase rest around 146, alpha amylase rest around 160, and a high tannin extraction fly sparge near 190. Followed by a 2 hour boil.
Option 2 is a traditional turbid mash, but from what i've read, that's really not necessary at all anymore, and i don't really have the equipment for it. Here's a visual of the process.