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Wheat Flour


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#1 HVB

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Posted 01 July 2015 - 11:39 AM

Anyone ever add it to a beer?  I had heard on a podcast once to add a small amount to a Wit to keep it cloudy but this was a first for me seeing it added to a hoppy beer.  https://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

 

I assume I could just pulverize some wheat to a powered?  I have all the ingredients he used sitting at home and this one has my curious.

 

 



#2 positiveContact

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Posted 01 July 2015 - 11:45 AM

it sounds like he's actually using wheat flour (like you'd use to make bread).

 

I also assume he meant "King Arthur" AP flour :P


Edited by Evil_Morty, 01 July 2015 - 11:47 AM.


#3 HVB

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Posted 01 July 2015 - 11:47 AM

it sounds like he's actually using wheat flour (like you'd use to make bread).

I guess so.  Surprised that small amount slowed the lautering down.



#4 positiveContact

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Posted 01 July 2015 - 11:47 AM

this sounds like just the kind of IPA you've been looking for though.



#5 denny

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Posted 01 July 2015 - 11:49 AM

I've added it to the mash before.  Same with corn meal and instant polenta.  As long as you have and adequate lautering system and diastatic malt to convert it, no problem.



#6 positiveContact

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Posted 01 July 2015 - 11:52 AM

I've added it to the mash before.  Same with corn meal and instant polenta.  As long as you have and adequate lautering system and diastatic malt to convert it, no problem.

 

how is it different than malted wheat or bulgur wheat?



#7 denny

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Posted 01 July 2015 - 12:15 PM

how is it different than malted wheat or bulgur wheat?

 

Well, it's not malted so it tastes different.  But really no different from using unmalted wheat.  I did it just as an experiment to see what would happen.



#8 positiveContact

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Posted 01 July 2015 - 12:17 PM

Well, it's not malted so it tastes different.  But really no different from using unmalted wheat.  I did it just as an experiment to see what would happen.

 

sorry I meant unmalted.  I wasn't really sure how the processing of flour for baking differed from anything else.

 

so what was the experiment?  find anything out?


Edited by Evil_Morty, 01 July 2015 - 12:17 PM.


#9 denny

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Posted 01 July 2015 - 01:52 PM

sorry I meant unmalted.  I wasn't really sure how the processing of flour for baking differed from anything else.

 

so what was the experiment?  find anything out?

 

I had heard that you really couldn't use wheat because it would gum up the mash.  You know me...my reaction was "let's see".  I do a lot of stuff in brewing just to find out if it will work or not.



#10 Steve Urquell

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Posted 01 July 2015 - 03:37 PM

I mashed a Blue Moon clone with 2lbs of pastry flour and 1lb of shredded wheat cereal. Got good conversion(hit my expected OG). I tempted fate and tried runoff w/o rice hulls--it stuck. Added a handful, stirred, re-vorlaufed and it ran off fine.

It tasted very similar to Blue Moon and stayed cloudy for the whole time I had the keg. I brewed it for a party and had the leftover remains for ~ 1 year until I finally killed it. Never did clear.

#11 djinkc

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Posted 01 July 2015 - 04:40 PM

Well, it's not malted so it tastes different.  But really no different from using unmalted wheat.  I did it just as an experiment to see what would happen.

 

Yeah, it should convert a bit at  mash temps.  I wonder what would happen it you added some to the boil.

 

 

Yes that was a poke in the ribs..........

 

B)



#12 Deerslyr

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Posted 01 July 2015 - 07:49 PM

it sounds like he's actually using wheat flour (like you'd use to make bread).

 

I also assume he meant "King Arthur" AP flour :P

When they say "All Purpose", they MEAN "ALL PURPOSE"!

 

 

I've added it to the mash before.  Same with corn meal and instant polenta.  As long as you have and adequate lautering system and diastatic malt to convert it, no problem.

I've used corn meal and polenta before as well.  Never had an issue with it gumming up.  I may have to try the flour trick at least once.



#13 BlKtRe

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Posted 01 July 2015 - 10:09 PM

Well, it's not malted so it tastes different.  But really no different from using unmalted wheat.  I did it just as an experiment to see what would happen.

 

My guess its not worth messing with. 



#14 denny

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Posted 02 July 2015 - 08:41 AM

Yeah, it should convert a bit at  mash temps.  I wonder what would happen it you added some to the boil.

 

 

Yes that was a poke in the ribs..........

 

B)

 

Done it for a wit becasue it's supposed to keep it cloudy.  Doesn't really work.


My guess its not worth messing with. 

 

That was my conclusion!



#15 macbrak

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Posted 05 July 2015 - 12:22 PM

One podcast I listened to talked about adding some (a teaspoon or two) to the boil kettle for instant starch haze.




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