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Lambic Digest #0457
From postmaster at lance.colostate.edu Fri Sep 30 03:25:27 1994
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From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #457 (September 30, 1994)
Date: Fri, 30 Sep 1994 00:30:12 -0600
Lambic Digest #457 Fri 30 September 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Boon filtration (Algis R Korzonas +1 708 979 8583)
Re: Lambic Digest #456 (September 29, 1994) (Donovan Bodishbaugh)
De Clerck on turbid mashing (Michael Sharp)
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Date: 29 Sep 94 15:25:00 GMT
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: Boon filtration
Perhaps Don could give us more details, but what I recall from our
conversation of about a year ago, Frank Boon filters his basic
Kriek and Framboise but not the Gueuze. I don't recall about the
Faro, but yes, given it's sweetness, you would imagine that it may
also be filtered and sweetened.
Al.
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Date: Thu, 29 Sep 1994 12:10:58 -0400 (EDT)
From: Donovan Bodishbaugh <dfb at acpub.duke.edu>
Subject: Re: Lambic Digest #456 (September 29, 1994)
On Thu, 29 Sep 1994, Todd wrote:
> The big feat will be getting them blended and bottled. I will have to
> guess how much carbonation the young uns will contribute and make up the
> difference with corn sugar. The worrisome thing is that they are
Todd,
Could you elaborate any of your thoughts on this topic? I'm
contemplating something similar. Has anyone else any experience at
blending old and young brews? Do you intend to pitch fresh critters at
bottling as well?
Rick
------------------------------
Date: Thu, 29 Sep 94 10:12:41 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: De Clerck on turbid mashing
Hi,
Just yesterday I received my copy of De Clerck's _A_Textbook_of_Brewing_
(yes, I'm showing off) and I found the following on p.274 of volume #1
under Mixed Mashing Methods.
In the case of Lambic and other traditional Belgian beers, mashing
is carried out by a process called "a` mou^ts troubles" (turbid worts).
Malt and wheat are mixed in a mash tun at 50C., allowed to stand and
the turbid supernatant liquid run off into a copper. This is the
"mou^t trouble". Hotter liquor is now run into the mash tun and a
second lot of "mou^t trouble" run off and added to the first wort.
This process is repeated two or three times up to the final
temperature of saccharification. The combined worts are heated to
70C, allowed to saccharify, collected in the copper and later
filtered. This method of mashing never gives completely
saccharified worts; but turbid worts are apparently necessary to
give Lambic beer its characteristic flavour.
Unfortunately there aren't any references associated with this. I'd
particularly like to know how that last bit about the technique being
necessary was arrived at.
--Mike
p.s. this is an excellent reference!! It is much more readable than Hough
(sp?) and volume 2 consists entirely of lab procedures for analysis work.
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End of Lambic Digest
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