Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Very Cloudy
Reply
 
Thread Tools
Old 02-18-2007, 11:46 PM   #1
voodoochild7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: New Jersey
Posts: 273
Default Very Cloudy

I just did a golden ale all grain 10 pounds of pale with .75 pounds of wheat I have never used wheat before and didn't know if I should have used rice hulls. I posted my recipe in the recipe forum asking but no one replied so I didn't also this was my first batch that I used my corona mill on there was plenty of husk left and I recirculated like crazy till there were no solid particles at all but I couldn't get rid of the cloudiness. Is this because of the wheat? I don't mind if it is cloudy but I'd like to know opinions. My recipe can be found here.

Belgian Style Golden Ale

Ingredients


10 lbs. American 2 Row Pale Malt
.75 lb. Wheat Malt
1 oz. Cluster 60 min.
.5 oz. Tattenanger for 25 min.
.5 oz. Hallertau at flameout
1.5 tsp. Irish moss
White Labs Belgian Golden Ale Yeast WLP570

Brew Process

Brewed on 2/18/2007

Mash grain in 3.24 gallon water at 153 degrees for 1.5 hour. Mash out at 170 degrees.
Sparge with 7 gallons of 170 degree water
Heat wort to 212 degrees.
When wort temp. is at 212 degrees add cluster hops(60 minute hops).
At 30 minutes to go add Tettenanger hops(25 minute hops).
At 15 minutes to go add the Irish Moss.
Turn fire off and add Hallertau hops(flameout hops).
Cool the wort and pitch the yeast at around 80 degrees.

Fermentation

Gravity of last runoff was 1.005 corrected to 1.017 for temperature.

Pre-boil gravity of the 6.5 7gal. of the wort was 1.044 corrected to 1.051 for temperature

Final gravity was 1.062 corrected for temperature


__________________
Chuck

Primary 1: Imperial Stout
Primary 2: Golden Ale
Keg 1: Nothing
Keg 2: Nothing
voodoochild7 is offline
 
Reply With Quote
Old 02-19-2007, 01:39 AM   #2
davy
Feedback Score: 0 reviews
 
davy's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Richmond, Va
Posts: 104
Default

there is nothing you can do the beer is going to remain cloudy because of the protein in the wheat. have you ever had a commercial hefeweizen before very cloudy.


davy is offline
 
Reply With Quote
Old 02-19-2007, 02:01 AM   #3
voodoochild7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: New Jersey
Posts: 273
Default

Thanks I was just trying to make sure it wasn't my crush etc.
__________________
Chuck

Primary 1: Imperial Stout
Primary 2: Golden Ale
Keg 1: Nothing
Keg 2: Nothing
voodoochild7 is offline
 
Reply With Quote
Old 02-19-2007, 01:01 PM   #4
Jer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Michigan
Posts: 45
Default

Quote:
have you ever had a commercial hefeweizen before very cloudy.
I always thought that it was because hefe yeast doesn't flocculate fully...

From White Labs:

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76%
Flocculation: Low
Jer is offline
 
Reply With Quote
Old 02-19-2007, 01:14 PM   #5
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,774
Liked 81 Times on 69 Posts
Likes Given: 14

Default

None of my beers clear until they are cold conditioned for at least a week or two. Then the protiens coagualte and settle out and they become crystal clear, even with a weighty wheat grain bill, up to say 40%.

The Pol
The Pol is offline
 
Reply With Quote
Old 02-19-2007, 01:49 PM   #6
Georgian Novice
Feedback Score: 0 reviews
 
Georgian Novice's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Columbus, GA
Posts: 89
Default

I think just saying the word Flocculate is very cool. We should all try to use that today in our lives.
Georgian Novice is offline
 
Reply With Quote
Old 02-19-2007, 01:57 PM   #7
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 14 Times on 9 Posts

Default

I don't know, but I've used small quantities of wheat malt or wheat flakes in many beers that ended up being crystal clear, so I really don't think that .75 lbs of wheat malt is your issue.
__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote
Old 02-19-2007, 02:01 PM   #8
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,774
Liked 81 Times on 69 Posts
Likes Given: 14

Default

I have a recipe posted in the recipe section called Drowning Wasp, it has about 40% wheat in it, and it is crystal clear... protiens will settle out.
The Pol is offline
 
Reply With Quote
Old 02-19-2007, 04:07 PM   #9
voodoochild7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: New Jersey
Posts: 273
Default

So it's just a waiting game and conditioning thing. I havn't done one this light in color yet either so I'm not sure what to expect.


__________________
Chuck

Primary 1: Imperial Stout
Primary 2: Golden Ale
Keg 1: Nothing
Keg 2: Nothing
voodoochild7 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Too Cloudy Brutus Brewer General Beer Discussion 3 07-27-2009 12:55 AM
Cloudy again riha Cider Forum 2 07-09-2009 07:39 PM
still cloudy? LifeBeginsFriday Beginners Beer Brewing Forum 6 02-02-2009 02:51 AM
Cloudy red Starbuck Wine Making Forum 2 11-08-2007 01:11 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS