RIPA looks like mud water

General Homebrew Discussion
1

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

2

I think this is one of those situations- if it tastes OK RDWHAHB.

3

1007 can be slow to drop sometimes.  If you can refrigerate it for a week or 2, I bet it will clear up.

4

Just a hunch… two things I noticed; 3 lbs. of rye malt and 1.5 oz hops at FO = lots of proteins.  But… I’m no wizard either so I could be wrong.

5

I like the taste of 1007 but I quit using it because it takes forever to clear.  Either chill it for a couple weeks as close to freezing as you can get it or filter it and then dry hop again.

Wayne

6

That’s darn close to my rye IPA recipe and there shouldn’t be a problem from either of those.

7

I still use 1007, especially for alts, but I know it’s gonna take some extra TLC.

8

The weird thing is, I just used that yeast to make a Blonde/Lager that was fermented at the same temperature and it dropped to clear in the same period of time. I’ll wait it out before dry hopping, though. I can’t chill it, so I suppose time will have to do the job.  :frowning: