312
edits
Changes
→Process
[[File:Cantillon_boil_kettle_mixer.jpg|300px|thumb|right|Cantillon's boil kettle with mixer to prevent scorching]]
* Extract a portion of turbid liquid from the mash and transfer to a kettle for heating to 80C/176F.
* Add near boiling water to reach a rest temperature of 60C65C/149F (saccharification step 1). The enzymes active at this step convert starches in the grain into fermentable sugars. There are two main enzymes active in the saccharification temperature range. At cooler temperatures, such as in this rest, the balance between these two enzymes favors the production of simpler sugars. This temperature is held for a rest of 30 minutes.
* Extract a portion of turbid liquid from the mash and combine with the previous turbid liquid. The mixture is heated to 80C/176F.
* Add near boiling water to reach a rest temperature of 72C/162F and rest for 20 minutes. This temperature also falls into the range of saccharification enzymes. The warmer temperatures of this rest favor the production of intermediate chain length saccharides which may be less fermentable to normal brewer’s yeast but may be accessible to certain bacteria and additional yeast found in lambic fermentations.