Changes

===Hot side equipment===

While some specialized equipment is used in the ‘hot side’ of lambic production, much of the equipment used in modern lambic breweries resembles the sort of equipment you would see in contemporaneous Belgian non-lambic breweries. The typical hot side equipment found in lambic breweries includes a mash tun with internal rakes, one or two boiling kettles, and a coolship. Additional necessary brewing equipment which may be more or less visible, depending on the brewery, includes a grain mill, access to hot water through either a dedicated vessel (termed a hot liquor tank) or through on-demand hot water, and pump(s) which are either belt-driven (e.g. [[Cantillon]]) or electrically powered (e.g. [[3 Fonteinen]]). Significant variability exists between different producers in the specifics of this equipment based on size and when the brewery was built, but their function and general characteristics are basically the same.

Turbid mashing begins with very a very thick (low water to grain ratio) and cool temperature rest compared to standard mashing. This helps the mash avoid becoming ‘set’ or solidified due to low water to grain ratio and high amount of ungelatinized raw grain traditionally used in lambic breweries.<ref name='Johnson 1918'/> Subsequent rests are achieved by the addition of near boiling water (called infusions) to raise the temperature of the mixture. The exact number of steps and target temperatures of the steps varies among different brewers, but typical steps include a beta glucan rest, a protein rest, multiple saccharification rests and a mash out. These rests are discussed further in the example mash profile below.

Turbid mashing derives its name from the cloudy or turbid wort which is drawn off at specific points during mashing process. This cloudy wort contains starches and proteins which have not been broken down by the enzymes in the mash into fermentable sugars, shorter peptides and amino acids. Turbid wort is transferred to a boiling kettle and heated to near boiling temperatures, denaturing the enzymes present in the liquid and preventing further conversion of starches or proteins. In most lambic breweries this is accomplished in a second boil kettle, but in some more modern breweries (e.g. 3 Fonteinen) where only one kettle is present, the turbid runnings are heated in the single boil kettle. Due to the starch and protein rich nature of this wort, care must be taken with this wort to avoid scorching during heating. In some breweries, kettles for turbid runnings have chains<ref name='Johnson 1918'/><ref name='Johnson 1895'/> or propellers (e.g. Cantillon) to ensure the turbid wort is mixed and does not scorch. In some breweries, especially those using older equipment, the removal or turbid runnings is also necessary to provide sufficient space for additional infusions of water to reach the remaining steps of the mash.

* Mix water and grain to reach a rest temperature of 45C/113F for 10 minutes. At this temperature rest enzymes are active to break down beta glucans in the raw wheat, helping the mash to be more fluid at later steps.

* Add near boiling water to reach a rest temperature of 58C/136F (protein rest). The enzymes active in this temperature range break down proteins. Rest for 5 minutes.

* 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 60C/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.