Slurk
Grandmaster Brewer
Hi guys,
I have problems with haziness in my lagers. In an article written by John Palmer he is saying:"The typical Protein Rest at 120 - 131F is used to break up proteins which might otherwise cause chill haze and can improve the head retention".
Since I am using this protein rest I was wondering if my mash scheme could cause this problem or perhaps something else.
I am using German Pilsner malt and have the following mash scheme:
- 122F: 30 min
- 128F: 40 min
- 145F: 40 min
- 156F: 30 min
- 162F: 20 min
- 169F: 10 min
Sparg at 171F and a figorous boil for 60 min incl hops at 212F (last 10 minutes incl Irish Moss). Cooling down from 212F to 65F in about 40min.
Any thoughts/ideas/experiences from your side on this haziness problem?
Regards,
Slurk
I have problems with haziness in my lagers. In an article written by John Palmer he is saying:"The typical Protein Rest at 120 - 131F is used to break up proteins which might otherwise cause chill haze and can improve the head retention".
Since I am using this protein rest I was wondering if my mash scheme could cause this problem or perhaps something else.
I am using German Pilsner malt and have the following mash scheme:
- 122F: 30 min
- 128F: 40 min
- 145F: 40 min
- 156F: 30 min
- 162F: 20 min
- 169F: 10 min
Sparg at 171F and a figorous boil for 60 min incl hops at 212F (last 10 minutes incl Irish Moss). Cooling down from 212F to 65F in about 40min.
Any thoughts/ideas/experiences from your side on this haziness problem?
Regards,
Slurk