Schnitzengiggle
Well-Known Member
I brewed my first AG batch this past Sunday, and after the boil I chilled the wort with tap water to about 100°F before I began to recirculate ice water through the IC. I got it down to about 70°F before racking into the primary, however, I didn't notice a whole hell of alot of trub in the pot. I used bags for my hop additions, but not much of that white protein trub in the bottom of the kettle. I had a vigorous boil, and I used Irish Moss 15 minutes before flameout, but still very little trub. It was a 5 gallon batch, here is the recipe:
Type: All Grain
Date: 9/6/2009
Batch Size: 5.25 gal
Brewer: Broken Glass Brewery
Boil Size: 7.50 gal Asst Brewer: Shawn Dunn
Boil Time: 90 min Equipment: My Equipment - Brew Pot (15 Gal/60 qt) and Coleman Xtreme Cooler (52 qt)
Brewhouse Efficiency: 80.80
Ingredients
Amount Item Type % or IBU
6.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 84.38 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.38 %
0.50 lb Victory Malt (25.0 SRM) Grain 6.25 %
0.75 oz Northern Brewer [8.50 %] (60 min) Hops 23.2 IBU
0.50 oz Goldings, East Kent [4.50 %] (30 min) Hops 5.7 IBU
0.50 oz Goldings, East Kent [4.50 %] (5 min) (Aroma Hop-Steep) Hops -
0.50 tsp Brewer's Yeast (yeast hulls) (Boil 5.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 5.0 min) Misc
1.50 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 4.04 % Actual Alcohol by Vol: 4.17 %
Bitterness: 28.9 IBU Calories: 205 cal/pint
Est Color: 8.0 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.00 lb
Sparge Water: 6.00 gal
Sparge Temperature: 168.0 F
Name Description: Single Infusion, Light Body, Batch Sparge
Step Time: 75 min
Step Temp: 150.0 F
Mash In: Add 10.00 qt of water at 165.6 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Double batch sparge with no mash out using equal sparge volumes.
Was the grain bill too small to have a large amount of trub?
None of the grains used had a large amount of protiens in them, can this be another reason for the lack of trub?
I'm just starting to wonder if I'm gonna have another hazy beer. I got the temps down pretty quickly, under 100°F in about 10-15 minutes (it has been rainy the past few days and dropped our ground water temps significantly over the last couple days, what luck!), yet I still needed ice water to drop it below 80°F.
Anyone have any thoughts or input on the lack of trub?
Type: All Grain
Date: 9/6/2009
Batch Size: 5.25 gal
Brewer: Broken Glass Brewery
Boil Size: 7.50 gal Asst Brewer: Shawn Dunn
Boil Time: 90 min Equipment: My Equipment - Brew Pot (15 Gal/60 qt) and Coleman Xtreme Cooler (52 qt)
Brewhouse Efficiency: 80.80
Ingredients
Amount Item Type % or IBU
6.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 84.38 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.38 %
0.50 lb Victory Malt (25.0 SRM) Grain 6.25 %
0.75 oz Northern Brewer [8.50 %] (60 min) Hops 23.2 IBU
0.50 oz Goldings, East Kent [4.50 %] (30 min) Hops 5.7 IBU
0.50 oz Goldings, East Kent [4.50 %] (5 min) (Aroma Hop-Steep) Hops -
0.50 tsp Brewer's Yeast (yeast hulls) (Boil 5.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 5.0 min) Misc
1.50 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 4.04 % Actual Alcohol by Vol: 4.17 %
Bitterness: 28.9 IBU Calories: 205 cal/pint
Est Color: 8.0 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.00 lb
Sparge Water: 6.00 gal
Sparge Temperature: 168.0 F
Name Description: Single Infusion, Light Body, Batch Sparge
Step Time: 75 min
Step Temp: 150.0 F
Mash In: Add 10.00 qt of water at 165.6 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Double batch sparge with no mash out using equal sparge volumes.
Was the grain bill too small to have a large amount of trub?
None of the grains used had a large amount of protiens in them, can this be another reason for the lack of trub?
I'm just starting to wonder if I'm gonna have another hazy beer. I got the temps down pretty quickly, under 100°F in about 10-15 minutes (it has been rainy the past few days and dropped our ground water temps significantly over the last couple days, what luck!), yet I still needed ice water to drop it below 80°F.
Anyone have any thoughts or input on the lack of trub?