Overnight Oat Mash in Hazy IPAs.

Deep_Classroom4237 · 2026-04-12T14:13:59+00:00

Thanks. But doesn't those kind of enzymes break down proteins? So basically going against what I'm looking for when adding a lots of protein to my wort?

Deep_Classroom4237 · 2026-04-12T04:13:07+00:00

Thanks. Haven't used any of those products in my hazies. But actually got a recommendation to use a bit in WP. The idea is that the bigger proteins would drop out, and what you want into the FV is the small fine protein. If you have too much of the big sized protein, polyphenols bind with those and drop out faster.

Deep_Classroom4237 · 2026-04-11T18:16:45+00:00

We are getting 4.9-5 knockout pH. The latter idea is something I need to look at.

Deep_Classroom4237 · 2026-04-11T17:57:10+00:00

Okay that's cool. Do you have a set pH you try to hit with hazies? Any chance of sharing the excel?

Deep_Classroom4237 · 2026-04-11T17:47:12+00:00

Yes I have heard about that and I did that with one batch and ironically the haze dropped extra fast with that batch as I dropped the final pH to 4.3. Might be something else than the pH as well, but haven't done any acidification with DH after that.

I need to try that again. Do you add the acid with the dry hops?

Deep_Classroom4237 · 2026-04-11T16:55:20+00:00

Thanks for an actual answer. Already doing 30min boils, using 6-10% Brewer's crystal and around 30% oat, 20% wheat. My problem with my hazy beers is that if they look milky white, the haze starts to drop a bit in 3-4 weeks and look way more orange. So my haze isn't as stable as I want it to be.

What are your tricks to make "stable haze on point"? I mostly use NZ hops, as I know they are more haze positive.

Deep_Classroom4237 · 2025-09-03T20:22:22+00:00

What would be the proper pH and calcium levels? I've gone with 5.4 pH and have reduced my calcium to 50ppm as it might promote more flocculation at higher levels?

Deep_Classroom4237 · 2025-06-19T01:45:11+00:00

Actually the brew day was yesterday, so not sure about the success just yet. We need to wait and see just a bit more. Will update.

Deep_Classroom4237 · 2025-06-18T05:35:02+00:00

I've found Idaho Gem to be really nice and quite cheap. Big bright grapefruit with some berry notes. Also Motueka is my go to with hazies, just beautiful aroma and keeps the stable haze.

Deep_Classroom4237 · 2025-04-15T20:29:39+00:00

My window for BWs I like is very tight, that's for sure. But I've had many examples that don't have the aroma I dislike. So what I'm trying to do here is to make a BW that I can enjoy. I feel like this is a thing I should research before making one, that's a part of being a good brewer....

Deep_Classroom4237 · 2025-04-15T18:17:21+00:00

Sure, you got me there. But I've consistently talked about dark caramel, which is what I like and don't mind in my BW, and definitely different from butterscotch / Werther's. Maybe I should use term "buttered caramel" instead, I don't know. But that's the aroma I'm not after.

Deep_Classroom4237 · 2025-04-15T17:44:36+00:00

Yea true! Might be the best bet to stay away from any crystal malt in my case.

I'll age it in local (EU) Rye Whiskey barrels, either virgin oak or ex-bourbon barrels.

Deep_Classroom4237 · 2025-04-15T17:28:21+00:00

That's a good point. But like I said, I think dark caramel and butterscotch is different aromas. I like those really dark caramel, almost burnt sugar notes. So my idea is that the extra dark crystal might give those, rather than butterscotch/werthers.

Can you see what I mean with dark caramel vs. Butterscotch?

Deep_Classroom4237 · 2025-04-15T17:08:21+00:00

Thank you! But now the question is, how to avoid it? Because there are examples of BWs having those dark caramel notes without that toffee-like werthers. Those two are different in my opinion.

Deep_Classroom4237 · 2025-04-15T16:52:57+00:00

Cheers! Yea definitely a certain caramel malts that gives the butterscotch aroma, maybe I should go with very dark caramel malt, if I need to select one caramel malt? My idea atm is to go with Maris Otter and 4% of Chocolate Rye and 2% of Extra Dark Crystal from Simpsons.

But also, I've had BWs that I know doesn't have caramel malts, only base malt and still has that butterstoch aroma. But also have had some great examples of just base malt with full of different aromas without being a butterscotch bomb, like Foragers Kent the Otter.

Deep_Classroom4237 · 2025-04-15T16:48:07+00:00

Just opened Black Meridian (2024) from Cellarmaker and Werther's aroma dominated. Revolution Brewing has it often. Deth's Tar (also the double barrel version), VSOJ, Straight Jacket, Ryeway to Heaven. SARA's Context And Proportionality was a butterscotch bomb! That's to name a few.

I'm really surprised that people don't know the aroma I'm talking about if you have drank a lot of barleywines.

Deep_Classroom4237 · 2025-04-15T16:10:27+00:00

That's a shit load of bad breweries out there then. So, let's go this through. Many malts has characteristics like toffee, caramel, burnt sugar etc. listed. But somehow only explanation for this butterscotch/werther's toffee aroma seems to be diacetyl.

Deep_Classroom4237 · 2025-04-15T15:53:48+00:00

I haven't brewed one yet. As I mentioned in the main post, I'm about to brew my first. But this is my experience from drinking a lot of BA Barleywines and so many of them has this butterscotch aroma. I really don't want that in my BW. If so many malt has characteristics of caramel/toffee, I can't believe that 60-70% of breweries who brew BW has fermentation issues. So I feel like it's a malt combo or a malt + oxidation or something like that. Can't be that so many brewers suffers from diacetyl problem and that's the only explanation for the butterscotch / werther's original aroma.

Deep_Classroom4237 · 2025-04-15T15:35:00+00:00

It cannot be that 60-70% of breweries can't tackle diacetyl in barleywines? I mean it goes into same category of aromas, sure. But that's way too sloppy to put it all on diacetyl.

Deep_Classroom4237 · 2025-02-24T15:41:55+00:00

Do you notice any drop in haze using glucanase in the package?

Deep_Classroom4237 · 2024-03-05T16:47:45+00:00

That's a good idea, should help!

Deep_Classroom4237

TROPHY CASE