"Cold Salad" or pre mash moisting

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"Cold Salad" or pre mash moisting

Postby Mirabeau » Tue Aug 10, 2004 3:44 am

Read in a 19th century french brewing manual that they used a method called "Cold Salad" ou "Salade
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Postby DreamWeaver » Fri Aug 13, 2004 6:25 pm

I was kinda hoping for some kind of reply. I too was curious about doing something similar while Homebrewing this weekend. I have been using 2 row Briess highly modified malt and still have a little chill haze that must be, I'm guessing, do to a lack of a protein rest. I usually do a single infusion mash. I am hindered by my 48Qt cooler but have tried this on my last batch and it seemed to have worked a bit but the beer is still conditioning in the bottle and has'nt been chilled yet.

I tried a lazy attempt at a protein rest with .75qts water per lb of grain, at 130*F for 15 minutes. (That part made me nervous, looked like cookie dough) Then I added .75 qts of (near) boiling water to that for a 60 minute saccharification rest and ended up at 157*F after a few adjustments, with not enough room to mashout but I tried adding as much water as I could anyways. I need to choose which is more important with my equipment... a mashout or protein rest especially when I do a 10 gallon batch.
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Cold salad

Postby Mirabeau » Tue Aug 17, 2004 11:20 am

I don't understand your concern...
I was just talking about a "cold" rest, even before protein rest.
A french member of my homebrew forum http://www.barranger.net/forum told me that a protein rest should remain around 15mn, when I was doing a 30mn one...
the cold salad is totally different, as its only a cold moisting of freshly crushed grains, before mashing.
I'd bet that in the case of your "chill haze", it could help, but may bring a slightly deeper colour to your beer...
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Postby DreamWeaver » Tue Aug 17, 2004 6:33 pm

My concern was to achieve a clearer beer & was interested in a proven method, if you had one. Sorry for the misunderstanding.
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