8lbs 2 Row
2lbs 6 Row
2lbs Briess Caramel 60L[/quote]
WOw,WOW,WOW is all I can say. Its good to craft recipes of your own design and many times you learn by default when experimenting such as today. Please do not misunderstand my meaning as harsh I am not replying simply to say wow and dismiss your ideas such as this recipe as they are productive because you are enjoying what you do anyway but your beer is going to suffer for a while unless you change things immediately.(I feel it best to be blunt here) I highly encourage new brewers to communicate with forum members before acting as there is way too much information these days and much can be misinterpreted. A good way in the future is to emulate and one off tweaks of NB recipes is a good way to start or again ask the board before dropping the dime as you will save yourself a lot of time and money until you learn what makes good combinations.
Here is the deal with your recipe. The six row was one of the major turning points, you have higher husk to starch ratio which creates higher rates of tannin extraction depending on method and user. Moderate-high alkalinity in your water will help to extract tannin from normal grain with six row its a given you will have higher tannin if your mash was high PH and/or your sparge water PH is at/ above 6 which is highly likely unless you acidified the sparge water. Most water will be basic -7PH- to about 9PH without alteration.
So Yes, I am thinking tannin is one of your primary answers. Six row is typically used when a brewer is using high rates of adjunct like rice or corn as the only advantage to six row is higher DP/ or in simple terms the ability to convert itself and other starches devoid of enzymes nessecary to convert. The disadvantages are high tannin, high protein levels and lower extract compared to 2 row. So in the future use 70-100% 2 row base and recipes become sounder in makeup.
Secondly 2# of caramel is excessive and lent to higher finishing gravity and will contribute real sweet over the top “heavy” mouthfeel in these usage rates. You want to back away from high percentages of color malts and again up the base in the future. You want to treat color grains with a “grain” of salt, a little really does go a long way.
No its not an auto dumper I have seen WAY worse combos where I wouldn’t even give you my time and this rundown and simply say FlusherRoo. I would imagine the cloudy aspect is suspended protein and tannin and will drop out in the cold. Also an uncarbed/ wort sample will usually be quite a bit different in taste than when finished. I say cold condition the fermentor to drop out as much astringency causing aspects and when it “ages” for a few weeks and carbs up it will be alright. Here is another thing I see all too often>> do not fool yourself and choke a batch down and convince yourself it was fair just for the sake of the woe that is dumping beer. If when you carb it up it just isnt good whatsoever, dump it and move on. But I dont think its going to be that bad, just a higher mouth feel and sweeter malty/caramel aroma and flavor as your hopping ratio is really low for the amount of caramel also so it will be a bit lopsided in balance but possibly still very drinkable. Wait and see is all you can do now.