Protein rest?

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joefingers

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First post here.
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I use weyermann pilsner for my base malt, it is the only base malt that i can get for now. It should be well modified for single infusion. But i still get massive amount of protein in the beer. It looks like a hefe. Its a simple pale ale(95%pilsner 5%melanoidin).Mash was 90min and boil was 90min.
Am i missing something?
 
A little more info could help:

1) How well did you vourlauf after mashing?

2) Did you get a really strong boil?

3) How fast did you chill your wort after boiling?

4) How long has it been at serving temperature?
 
What was your mash "schedule"? I see 90 minutes - but what temp, etc.?
 
Mashed 90mins at 67c
Had rolling boil for 90min
Chilled with immersion coil. 100c -> 18c about 20mins
Primary fermentation 3weeks-> secondary w DH 10day -> keged at 7c for 14days before picture.
vourlaufed about 3L, i have fine stainless filter in the bottom of mash tun, so i belive it should be enough.
 
It's the dry-hops..... 100% most certainly dry-hops causing the haze.

It may drop out and you'll get crystal beer if you keep it cold for a couple more weeks. But haze is to be expected with dry-hopping.
 
Protein rest is supposed to help with clarity. I am not much of an expert, but I usually use a 120 to 122 deg F protein rest for 20-30 minutes.
 

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