How much wheat needed to make a cloudy beer?

[edisonst]

Its totally unfair that you have to TRY to make your beer cloudy!

I always lager my hefes for at least a month before serving....mine are always cloudy yellow even without the priming yeast. I personally think the fermentation yeast lends a bitterness to the beer and needs to be settled or filtered out. German breweries filter before priming the beer with speise and fresh yeast.....but back to the subject. Torrified wheat will clound the shit out of your beer if you use over a pound. My cloudiest beer that was not intended to be so was and english IPA made with marris otter, torrifed wheat and of course a shit load of hops. Brewing in the summer and getting crappy cold break helps with cloudiness too.

[brewinhard]

What about using the Randy Mosher trick in Radical Brewing where he adds one TBL of ordinary flour to the kettle to a witbier to create a permanent "haze" in the beer. Might be the easiest way to start attempting this appearance first without interferring with the overall malt balance or flavor you are looking for.

[stadelman]

Thanks for all the input everyone.

I'm getting some conflicting information (on other sites) about which type of wheat produces cloudiness. Some say flaked, raw or torrified. But then I've read that the malting process increases protein content.

[brewinhard]

You will definitely want to use some sort of pre-gelatinized wheat as opposed to raw wheat which could lend more unconverted starches into your wort providing food for the wild ones (bacteria/brett).