INeedANewHobby
Well-Known Member
I haven't been able to get an exact malt analysis from the maltster just yet, but am working on it. For now, we'll use the analysis they provide online!
BACKGROUND: I came upon a deal with our local brewery where we could get bulk grain at great pricing. I jumped on it. I purchased a big bag of Schreier 2-row malt. I made an APA, a cream ale, an Amber Ale, and the same Cream Ale again. ALL of them have been hella chill hazy! For each I did a single infusion AG batch (152-155º for each). I have used Irish Moss, Super Moss, etc on each. I use basically RO water to brew with, with Buffer 5.2 in the mash. For the most recent Cream Ale, I even direct fired it, with a protein rest at 122º before moving onto my Sacc rest at 151º, then mash out. There was a very healthy layer of proteins in the mash tun after sparging!
This was a VERYYY clear beer at room temp in the bottles. But as soon as the cold got it, hazy. I let them lager at 34º for a month or two, and no help.
Malt Analysis - Cargill Malt Specialty Products Group
There's the analysis (very top). I've been doing alot of research on this, and have found great info from Noonan! But I also wanted to pick you all's brains to get a feeler on this.
Cargill Malt - Malt Team FAQ - Brewing
Right there, the maltster recommends a rest at 106-108º (first Q&A on page) and then moving onto the next rests.
I still have more of this malt left. If I brew say the APA again, should I rest at 106ish, then 120's for the protein/beta, then sacc rest, mash out, etc? The beer the first go around (single infusion at 153º) had nice thick creamy head with good retention, medium body well balanced with hop schedule, and finished medium/dry. I was happy the balance and flavor of the beer, just not the clarity!
Thanks :cheers:
BACKGROUND: I came upon a deal with our local brewery where we could get bulk grain at great pricing. I jumped on it. I purchased a big bag of Schreier 2-row malt. I made an APA, a cream ale, an Amber Ale, and the same Cream Ale again. ALL of them have been hella chill hazy! For each I did a single infusion AG batch (152-155º for each). I have used Irish Moss, Super Moss, etc on each. I use basically RO water to brew with, with Buffer 5.2 in the mash. For the most recent Cream Ale, I even direct fired it, with a protein rest at 122º before moving onto my Sacc rest at 151º, then mash out. There was a very healthy layer of proteins in the mash tun after sparging!
This was a VERYYY clear beer at room temp in the bottles. But as soon as the cold got it, hazy. I let them lager at 34º for a month or two, and no help.
Malt Analysis - Cargill Malt Specialty Products Group
There's the analysis (very top). I've been doing alot of research on this, and have found great info from Noonan! But I also wanted to pick you all's brains to get a feeler on this.
Cargill Malt - Malt Team FAQ - Brewing
Right there, the maltster recommends a rest at 106-108º (first Q&A on page) and then moving onto the next rests.
I still have more of this malt left. If I brew say the APA again, should I rest at 106ish, then 120's for the protein/beta, then sacc rest, mash out, etc? The beer the first go around (single infusion at 153º) had nice thick creamy head with good retention, medium body well balanced with hop schedule, and finished medium/dry. I was happy the balance and flavor of the beer, just not the clarity!
Thanks :cheers: