Porter has some haze?

Discussion in 'Homebrewing' started by far333, Dec 3, 2021.

  1. far333

    far333 Poo-Bah (2,416) Nov 16, 2002 Connecticut
    Society Trader

    Made my first porter recently, and surprised to see some haze, even after cold conditioning for a few weeks. This is not common in my brewhouse, anyone have any ideas as to the cause?

    Here's the recipe:
    60% Maris Otter
    12% Beechwood Smoked
    10.5% Munich (9 SRM)
    6% Crystal 40L
    4% Chocolate
    4% Malted Oats
    3.5% Black Patent
    1.5 oz Warrior at 60
    1 oz EKG at 15
    1 oz EKG at 5

    I mashed in a little hotter than I wanted. After adding strikewater, mash temp was around 158. I stirred it for about twenty minutes to get it down to 155 before closing the lid on the mash tun, so the prime time for enzymatic activity was fairly warm.

    pH was 5.9, I added lactic which brought it down to 5.1. Rather than try to bring it back up with baking soda, I decided to just go with it, so pH was on the low side.

    I'm happy with the flavor and the body, but the color is like dark chocolate milk rather than the deep brown that I expected. Thanks for any feedback.
     
  2. JackHorzempa

    JackHorzempa Poo-Bah (5,429) Dec 15, 2005 Pennsylvania
    Society

    Did you add any kettle fining agents (e.g., Irish Moss)?

    The good news that if you exhibit patience and give this beer time time the 'stuff' will eventually settle out. And every batch of Porter that I have brewed has held up extremely well over time; the dark malts provide anti-oxidative properties.

    Cheers!
     
    GormBrewhouse and far333 like this.
  3. jbakajust1

    jbakajust1 Crusader (768) Aug 25, 2009 Oregon

    What yeast? Keg or bottles?
     
    far333 likes this.
  4. far333

    far333 Poo-Bah (2,416) Nov 16, 2002 Connecticut
    Society Trader

    SuperMoss HB ten minutes before flameout
     
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  5. far333

    far333 Poo-Bah (2,416) Nov 16, 2002 Connecticut
    Society Trader

    US-05, it is kegged
     
  6. jbakajust1

    jbakajust1 Crusader (768) Aug 25, 2009 Oregon

    That is odd for haze with CalAle. Have you tried gelatin?
     
  7. JackHorzempa

    JackHorzempa Poo-Bah (5,429) Dec 15, 2005 Pennsylvania
    Society

    I am unfamiliar with this product.

    I have had good results using rehydrated Irish Moss flakes in my homebrewing. I suppose that SuperMoss HB should 'work' equivalently?

    Cheers!
     
    GormBrewhouse likes this.
  8. far333

    far333 Poo-Bah (2,416) Nov 16, 2002 Connecticut
    Society Trader

    I’ve used it in the past, but honestly don’t have interest in messing with this batch. Just trying to learn for the future. Thanks.
     
  9. far333

    far333 Poo-Bah (2,416) Nov 16, 2002 Connecticut
    Society Trader

    It’s a Five Star product, contains carrageenan. It’s worked well for me for several years.
     
  10. JackHorzempa

    JackHorzempa Poo-Bah (5,429) Dec 15, 2005 Pennsylvania
    Society

    But apparently not for this batch?

    Cheers!
     
  11. pweis909

    pweis909 Poo-Bah (1,941) Aug 13, 2005 Wisconsin
    Society

    You don't see many complaints about haze in a porter (and other dark beers).
     
    Eggman20 and MrOH like this.