Budzu
Well-Known Member
I've been working hard this year to nail down a few original recipes, one of which is a late-hopped american amber, which I load down with a german-style malty bill.
I brewed it first a while back and it came out wonderful, and very very clear red. I got many comments on the quality of this brew and especially the appearance. I cold-crash alot, use whirlfloc, and do what I can pretty much the same way every brew.
Anyway I brewed this beer again with an adjusted malt bill and its now coming out of the keg alot hazier than the first go around.
I must figure out what I did so right to give me such good clarity.
Would the different malt bill have made the difference?
1st amber - very clear - 53% Vienna, 26% Munich, 10% Crystal60, 10% Pale 2row
2nd amber - hazy - 43% Munich, 30% pale 2row, 17% Vienna, 10% Crystal60
My hopping was about the same, and yeast choice was the same both runs.
It doesn't seem likely to me that these ingredients influenced clarity, but I really tried to keep everything the same. Well ok, only other difference was 2 degrees higher on the 2nd mash.
Cheers!
I brewed it first a while back and it came out wonderful, and very very clear red. I got many comments on the quality of this brew and especially the appearance. I cold-crash alot, use whirlfloc, and do what I can pretty much the same way every brew.
Anyway I brewed this beer again with an adjusted malt bill and its now coming out of the keg alot hazier than the first go around.
I must figure out what I did so right to give me such good clarity.
Would the different malt bill have made the difference?
1st amber - very clear - 53% Vienna, 26% Munich, 10% Crystal60, 10% Pale 2row
2nd amber - hazy - 43% Munich, 30% pale 2row, 17% Vienna, 10% Crystal60
My hopping was about the same, and yeast choice was the same both runs.
It doesn't seem likely to me that these ingredients influenced clarity, but I really tried to keep everything the same. Well ok, only other difference was 2 degrees higher on the 2nd mash.
Cheers!