cladinshadows
Well-Known Member
The picture below is of my latest IPA. Typical grain bill, but incorporating some Belma hops into my hopping regime.
The question here is: what is causing this fairly extreme haze? This isn’t a yeast haze as it does not settle out/flocculate (left a pint in the fridge, in a glass, for 3 weeks with no change in turbidity and no settlement at the bottom of the glass) and it does not taste yeasty (a flavor that I am personally a bit sensitive to). It is not a chill haze (remains hazy at room temperature). Finally, this haze formed post-ferment, as it was quite clear (notably brilliant, in fact) during the brewday and into the carboy.
Any thoughts? This is not a common problem for me with this recipe, it’s always hazy with yeast as I like to drink the IPAs quite fresh, but gelatin fixes that without trouble.
Copious notes to follow:
GRAIN BILL
16 lbs. Pale 2-Row
0.5 lb. Munich
0.5 lb. Victory
0.5 lb. Carastan (30-35L)
MASH
1.6 qts/lb. single-infusion, resting at 150F for 140 min. (just out of convenience, not an uncommon practice for me)
Mash water was 5 gallons of distilled water + 2 gallons of Long Beach tap water with campden tablets to remove chloramines. Added 10g of CaSO4, 6g of CaCl, 4g of MgSO4, and 0.5 tsp of lactic acid at 88%.
First runnings had a gravity of approx. 18% brix (1.074), collected at approximately 2 quarts per minute.
Single batch sparge with 157F water (normally shoot for 165F but I’d rather go low than high)
Sparge water was all Long Beach municipal with campden tablets for de-chloraminization. Second runnings were collected at the same rate, gravity of approximately 7% brix (1.028).\
I collected about 9.5 gallons for this boil at a measured gravity of about 1.055. Boiled for 90 min. at varying levels to reach a gravity of 1.065 at flameout.
HOPS (times are T-minus)
FWH: 1-1/8 oz. Belma at 11.3% AA
60 min.: 1 oz. Chinook at 12.8% AA
30 min.: 1 oz. Centennial at 9.9% AA
15 min.: 1 oz. Belma at 11.3% AA
10 min.: 1 oz. Centennial at 9.9% AA
5 min.: 1 oz. Amarillo at 8.9 % AA
1 min.: 1 oz. Belma at 11.3% AA
Dry hops: 1 oz. Belma, 1 oz. Citra for 4 days.
This is actually a reduced quantity of hops for my single IPA, so I don’t think this is a polyphenol haze from just way too much hops in a standard strength beer.
Yeast used was WLP001 from a 1L starter with Oxygen and 2 vials of fresh yeast. Fermentation proceeded at 67F for 5 days, 70F for the next 3, then dry hops at 68F. Crash cooled to 38F, kegged to a clean and sanitized keg. It was quite turbid at racking.
OG = 1.065
FG = 1.010
IBU = 94
77% Efficiency
Tastes delicious, but I do favor at least SOME clarity in an IPA. A haze is fine by me but this is ridiculous.
Any ideas as to what has caused this??
Thanks in advance!
EDIT: brewed on 12/9/12
The question here is: what is causing this fairly extreme haze? This isn’t a yeast haze as it does not settle out/flocculate (left a pint in the fridge, in a glass, for 3 weeks with no change in turbidity and no settlement at the bottom of the glass) and it does not taste yeasty (a flavor that I am personally a bit sensitive to). It is not a chill haze (remains hazy at room temperature). Finally, this haze formed post-ferment, as it was quite clear (notably brilliant, in fact) during the brewday and into the carboy.
Any thoughts? This is not a common problem for me with this recipe, it’s always hazy with yeast as I like to drink the IPAs quite fresh, but gelatin fixes that without trouble.
Copious notes to follow:
GRAIN BILL
16 lbs. Pale 2-Row
0.5 lb. Munich
0.5 lb. Victory
0.5 lb. Carastan (30-35L)
MASH
1.6 qts/lb. single-infusion, resting at 150F for 140 min. (just out of convenience, not an uncommon practice for me)
Mash water was 5 gallons of distilled water + 2 gallons of Long Beach tap water with campden tablets to remove chloramines. Added 10g of CaSO4, 6g of CaCl, 4g of MgSO4, and 0.5 tsp of lactic acid at 88%.
First runnings had a gravity of approx. 18% brix (1.074), collected at approximately 2 quarts per minute.
Single batch sparge with 157F water (normally shoot for 165F but I’d rather go low than high)
Sparge water was all Long Beach municipal with campden tablets for de-chloraminization. Second runnings were collected at the same rate, gravity of approximately 7% brix (1.028).\
I collected about 9.5 gallons for this boil at a measured gravity of about 1.055. Boiled for 90 min. at varying levels to reach a gravity of 1.065 at flameout.
HOPS (times are T-minus)
FWH: 1-1/8 oz. Belma at 11.3% AA
60 min.: 1 oz. Chinook at 12.8% AA
30 min.: 1 oz. Centennial at 9.9% AA
15 min.: 1 oz. Belma at 11.3% AA
10 min.: 1 oz. Centennial at 9.9% AA
5 min.: 1 oz. Amarillo at 8.9 % AA
1 min.: 1 oz. Belma at 11.3% AA
Dry hops: 1 oz. Belma, 1 oz. Citra for 4 days.
This is actually a reduced quantity of hops for my single IPA, so I don’t think this is a polyphenol haze from just way too much hops in a standard strength beer.
Yeast used was WLP001 from a 1L starter with Oxygen and 2 vials of fresh yeast. Fermentation proceeded at 67F for 5 days, 70F for the next 3, then dry hops at 68F. Crash cooled to 38F, kegged to a clean and sanitized keg. It was quite turbid at racking.
OG = 1.065
FG = 1.010
IBU = 94
77% Efficiency
Tastes delicious, but I do favor at least SOME clarity in an IPA. A haze is fine by me but this is ridiculous.
Any ideas as to what has caused this??
Thanks in advance!
EDIT: brewed on 12/9/12