So a few of the breweries in Mass go for a cloudy version instead of haze. That way it looks more like orange juice. Therefore, the beer is opaque instead of being haze. I like both styles and my haze juice version has come out well (here is link to my instagram for pic www.instagram.com/p/BTZ32owlRpc So I was wondering what if I use torrified wheat to get it opaque like juice. Has anyone used flaked corn in an IPA? Thanks in advance!
I would get all yeast back into suspension before packaging. If bottling turn it upside down a few minutes before opening.
Half kidding. I have no idea how they make them look like beer milk.
lol, im positive it is torrified wheat. but was wondering if flaked corn can help with that? I heard torrified wheat can be over powering.
Flaked corn will not provide haze. Not enough proteins.
ok thanks. will it help with the creaminess in mouth feel?
Nope. It will lighten the body. Used by macro lager brewers for that very reason.
ok thanks for the info. I dont know what Im going to do then, I’ll just stick with my previous grain bill but use torrified wheat.
Oats. Lots of oats.
did you see the pic of mine on instagram? That was 10lbs 2 row
8oz carapils
6oz crystal 15
1lb flaked wheat
I used imperial yeast A38 and I fermentation hopped it. Came out excellenet. I like the haze but looking for opaque juice look this time.
Ditch the wheat and carapils and target 15-20% oats
That looks like pear/apple cider me. I’m sure some are “cheating” and throwing flour in the kettle
picture makes it look darker than it really is. It’s very light colored/oj looking and hazy.
All malt with a metric butt load of chloride in your water and dry hopping during primary temp. Like 150-200ppm chloride with 25-50ppm sulfate. Biotransformation with your hops. Englishy ale. It’s all process driven, not ingredient. But oats also add some haze, but in this situation you want malted, not flaked.
Not sure torrified wheat does anything more for you visually than maybe a slightly darker color.
Oats are extremely common for the style, with or without unmalted wheat. Some other things are added to the boil (e.g. whey, flour) but the new rage seems to be adding green apple puree to the boil to set a pectin haze.
This style of getting more ridiculous with each passing day.
Maybe, and maybe not. While I generally aim to avoid such muddy finished results for most styles of beer, I’m not opposed to learning some of the tricks to getting a solidly cloudy end result particularly if we’re able to maintain beer stability. I can see where this could be useful in kegged wits and hefe’s, specifically (and NEIPA’s too :D). Excessive protein load can have the effect of reducing stability, as can undegraded starch in the beer, but if a pectic haze does not then it’s probably worth investigating (I don’t know if it does or doesn’t, but if…). Having a specialized tool that may only be used every fifth year, is still a tool worth having IMO.
If they are adding apple concentrate for the pectin that floccs out as beer-hop-yeast-jelly as I am drinking it, I am not so sure they are doing brewing science (or beer drinkers for that matter) any favors.
Case in point: the last locally brewed NEIPA I had looked like yo-j, was flocculating out while drinking it, and had so many high alpha NZ-Aus hops in it that it burned the back of my throat in a way and flavor not unlike accidentally sucking down diesel fuel after botching up trying to start a siphon.
I think it could be argued that you may have had a poor example because that’s definitely goes against what the “style” strives to accomplish.