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Brut IPA Hazy

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  • Brut IPA Hazy

    So we have a one barrel pilot system I brewed a fruit IPAA on and it turned out crystal clear I scaled it up to 10 barrels and used the same recipe. Used BSG Amylo 300 enzyme at the recommended range of dosage. Gravity went all the way down to 1.001 only DryHop with approximately a pound per barrel and used yeast US 05 but even going into cold crashing for a week with bio fine in the bbt still very hazy. Any advice is appreciated.

    Cheers,
    Matt Ellis
    Canned Heat Craft Beer


    Sent from my iPhone using Tapatalk Pro

  • #2
    Dry Hops>

    Could be from dry hopping, introducing polyphenols. Brewers Clarex, also available from BSG, and also added at pitching, will do you right. It's an enzyme that selectively cleaves the proteins that join with the tannins/polyphenols to cause chill haze.

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    • #3
      You mentioned a fruited IPA. Did you add pectinase to the puree when you added it to the beer? I'm assuming you used a puree. It could be hazy due to pectins.

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