tschoolman
Member
Just finished a doppelbock today that consisted of relatively equal parts pilsner malt and dark munich malt, with some caramunich III and a little accidulated malt per AJDeLange's recommendations (exact recipe is the Jamil's doppelbock in one of the last BYO issues).
My problem is that I am unable to get clear runnings from by mash tun (I batch sparge with a braided hose a la Denny Conn). With a high pilsner malt grist, I consistently get "a lot" of thick, creamy precipitate. I can seperate some of it by whirlpooling the wort and letting it sit for an hour, but still have a buch of wort that just won't clear.
Does the lower kilning temps with Pilsner malt (also Kolsch malt) result in more protein hot break? I've been crushing the malt relatively fine, is this just "flour" escaping the mash?
If Denny's lurking, I'd love your thoughts!
fyi, Minnesota water, but using 3:1 ratio of R.O. water and tap water. Adding CaCl2 per AJDeLange.
My problem is that I am unable to get clear runnings from by mash tun (I batch sparge with a braided hose a la Denny Conn). With a high pilsner malt grist, I consistently get "a lot" of thick, creamy precipitate. I can seperate some of it by whirlpooling the wort and letting it sit for an hour, but still have a buch of wort that just won't clear.
Does the lower kilning temps with Pilsner malt (also Kolsch malt) result in more protein hot break? I've been crushing the malt relatively fine, is this just "flour" escaping the mash?
If Denny's lurking, I'd love your thoughts!
fyi, Minnesota water, but using 3:1 ratio of R.O. water and tap water. Adding CaCl2 per AJDeLange.