Trying to do my first all grain brew. Had tried to make a New England style IPA but the wort color is basically green. Any reason what would cause the off color?
Yeah. Did a 1 gallon batch. The grain (Row #2 and flaked oats) and grain bag must of soaked up a large portion of the 1.5 gallons of water. When I poured the wort into the carboy there may have been a half gallon total. Assuming this is the issue?
Oops, the hops need to go into the boil, not the mash. I don't know if only a half gallon of wort is worth the effort to try to salvage, or even if it is salvageable. Did you pitch the yeast yet? If you did, I'd let it ride just to see what you get in the way of making this a learning experience. If not yet pitched, it's your choice whether to save your yeast for the next batch or go ahead and pitch and see what you get out of this.
What, no St Patrick's day jokes? @RedhawkPoke if you give a short description of your process here, people can let you know if it is worth waiting the 3 weeks on this to see if it turned out vs just starting over.
I poured it out already. Probably too much hops plus low temp mash. I used a 2 gallon cooler to mash in. Temp was around 150° when i stuck the grains in (2.4 lbs Row #2 and 0.6 flaked oats). I forgot to sparge so I basically ended up with a 1/3 gallon of wort. The wort was basically clear. It didn't have the golden orange color the extract kit makes.
Was your water 150 degrees before you added the grains? If so, your mash was probably less than 140 degrees and you didn't get much conversion. Your mash will lose heat when you add grains, so you want to be sure that your strike water is hotter than your desired mash temp. There are some online calculators that will help you determine what temp you'll need the strike water to be. http://www.brewersfriend.com/mash/
Yeah I heated the water in the kettle to 154ish and then transferred to the cooler. Lack of conversion going to be what caused the wort to lack color? Thanks.
If you added 1.5 ounces of hops to 1/3 gallon of wort I am going to assume that is probably what the green color is from. When you add room temperature grains to your mash water it will decrease the temp of the overall mash so you were probably in the 130ish range and therefore lacking conversion as well. I don't think that would impact color of wort, causing it to be green at least, but I could be wrong. Maybe combo of both.
That's my guess from reading above. I add hop pellets directly to my boil, and I don't filter them out when I transfer to my fermenter. Some of my lighter, more heavily hopped worts often have a slightly greenish tinge to them until that stuff drops out of suspension after primary fermentation.
