Beer Forum

Does anyone know how much wheat to add to non wheat beers to aid in clarification? I'm almost positive I heard this talked about on a brew strong show but I can't find it for the life of me. It had something to do with providing some larger proteins to help smaller (protein/particles/etc?) combine and drop out I think.

Thanks in advance and BREW STRONG!

Colin Kaminski talked about adding wheat malt to reduce hop haze caused by hop derived polyphenols on the Sunday Session from Downtown Joe's: http://s125483039.onlinehome.us/archive/dwnldarchive02-27-11.mp3

Tasty

Thanks tasty.

Side note: brewing your Janet's brown tomorrow! Great beer and thanks for sharing your recipe!!

Usually think of wheat as contributing haze - not reducing it. The high protein content is responsible, of course, and the argument about it being so over the top that it aids condensation of polyphenols sounds plausible but in my experience, where I use it for additional head retention, it contributes to haze. Perhaps that's because the hop charges in things like Kölsch and weizenbier are small.

I am currently experimenting with this. I love over the top hoppy beers, generally the IBU to Gravity points in my beers are 1.25 to 1.5. So far my results are in conclusive. I have tried about 5% of the grist coming from wheat malt, or wheat flakes. I wonder if it matters what the source of the wheat is, ie. malt or flakes?

I will try a few more batches, 5 or so and see If I notice a difference. I'll report back after a few months of experimenting.

Hopshead.

Jean de Clerck writes about something very similar in A Textbook of Brewing. A small amout of wheat can contibute to clarity..im scouring the book now looking for the quote. I dont remember it having anything to do with hop haze though.