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Process Discussion on Permanent Haze Stability

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  • Process Discussion on Permanent Haze Stability

    Good morning all. We just opened our new facility this past December, and since doing so have experienced a number of issues with permanent haze and colloidal stability in our NEIPAs. We've experimented with numerous experiments to troubleshoot this, with little to no change in our finished result. What my hope is through this discussion, is that we discover more ideal processes that increases turbidity ranges (NTU), byway of finding an effective molecular protein weight, polyphenol content, and fermentation process to increase chances for more permanent haze stability.

    I'd also like to discuss biotransformation techniques, and experiences you had positive or negative. Personally, we've had more issues with things like yeast mutation from hop creep and propagation issues. Worth it early on in your process, or possible after primary fermentation and yeast propagation?

    Here's where we're at today from a 10BBL recipe standpoint, producing generally clear NEIPAs:

    WATER - Reverse Osmosis with 200ppm Chloride, 75ppm sulfate, 100 ppm calcium, 10ppm magnesium added
    GRIST - Rahr Two Row (65-75%), Rahr White Wheat Malt (7-15%), Simpsons Malted Oats (15-25%), Carafoam (0-4%)
    FININGS - None
    205-212 DEGREE WP HOPS - Citra T90 (30 Minutes for 12.5 IBUS), Mosaic T90 (45 Ounces / 30 Minutes / 12.5 IBUS)
    Beer PH - 5.0 to 5.2
    YEAST - BSI 7, Dry English Ale / 44# of fresh and thick slurry (no yeast equipment yet to measure pitch rates)
    DRY HOPS - .75 pounds per barrel on third day of primary fermentation + 2.75 pounds per barrel post primary fermentation
    CONDITIONING - 36 degree for 5 days

    The recipe above produced brilliantly clear finished beer, with zero finings or filtrations. It's perplexing and there is mixed information everywhere about this. However today, I'm finding more lab studies that show the higher the molecular protein weight, the increased chances of flocculation, and that a reduction to 5% raw wheat and oats could improve overall NTU levels which are more stable.

    Any insight into the matter would be helpful. Also, happy to provide any other information pertaining to the issue.

    Thanks all!

    Jeff
    Head Brewer
    Portage Brewing

  • #2
    Generally to create the haze it is needed flaked wheat and flaked oats which have a high content of polyphenols.
    Also, would suggest to read the Hidden Secrets of the New England IPA published by the MBAA.

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