Brew Day - Saturday, February 8, 2014
15 Gallons
This is a scaled down version of Brother Chris.
22 lbs. Cnd 2-row
1 lb. Aromatic malt
1 lb. Belgian Golden Candi Sugar
1 lb. Corn sugar
85.05 grams Spalt Select ( 6.3% AA ) - 60 min.
28.35 grams Hersbrucker ( 2 % AA ) - 0 min.
Wyeast 1762 Abbey Ale II
City water in mash ( 1/4 Campden Tablet )
Well water in sparge ( city water had shit in it, so I dumped it )
2 Vials Clarity Brew
O.G. - 1.054 - 87% Efficiency
F.G. - 1.010
% - 5.8
BU - 30
SRM - 4.5
FTBS
The top picture I took on kegging day. Wow!!! Haze city. It is most likely starch haze. If it doesn't clear up after the addition of Gelatin, out it goes. I just can't drink starch hazed beer. The taste is affected too as this isn't the first time I have had this. So much with the addition of "Clarity Brew." I need to get some Iodine to check for starch conversion. Mine dried out the last time I tried to use it and never replaced it. I have never had starch haze when I used UK or German malts, only North American malt. I mashed for over 100 minutes as I had to wait for my sparge tank to heat up. I can tell by the taste that something is up. It has a sickly taste to it. Hard to explain, but it doesn't taste like previous beers that were very similar to this recipe.
* UPDATE *
It cleared!!!!!!!! I am shocked. It only took 4 days to clear to an acceptable level. I needed this to take up to the cottage instead of buying over taxed Ontario beer. So if it is clearing I assume it is just a yeast haze. I bought some Iodine and performed a starch test in the Feb. 26 brew. I bought some Polyclar which I will use only when I bottle condition my Brother series of beers. I will only use this yeast on my higher gravity " Brother " beers.
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