I brewed this one up 3 weeks ago. I used Wyeast German Ale mainly because I had some fresh and also to see what it would do in a beer like this. OG was 1.068 and it dropped to 1.016 after fermenting in the lower 60’s for about 12 days. Any idea why it is so dirty looking? I mean, it’s not clearing at all and I’ve never had this happen before.
08-01-2010 Tom’s RIPA (Inspired by DC)
A ProMash Brewing Session Report
Recipe Specifics
Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 15.75
Anticipated OG: 1.068 Plato: 16.51
Anticipated SRM: 11.3
Anticipated IBU: 70.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Actual Mash System Efficiecy: 65 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
69.8 11.00 lbs. Pale Malt(2-row) America 1.036 2
19.0 3.00 lbs. Rye Malt America 1.030 4
6.3 1.00 lbs. Crystal 60L America 1.034 60
1.6 0.25 lbs. Crystal 20L America 1.035 20
3.2 0.50 lbs. CaraPilsner France 1.035 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Amarillo Whole 10.00 29.1 First WH
0.50 oz. Amarillo Whole 10.00 16.2 60 min.
1.00 oz. Amarillo Whole 10.00 24.8 30 min.
1.50 oz. Amarillo Whole 10.00 0.0 0 min.
Yeast
WYeast 1007 German Ale