Step mash, 133° for 15 min, direct heat to 148° for 20 minutes, finally direct heat up to 155° for 30 minutes. o.g. 1.048, no filtering. After ~ a month or so in the keg, I get perfectly a clear weizen pour, and not much head retention either. Serving temp is about 45°, and I hand wash my beer glasses.
I thought weizens were supposed to be a bit cloudy!!! Thoughts?
I’d skip the rest at 133 and dough in at 111 for a ferulic acid rest then follow the rest of your schedule. The rest at 133 might be breaking down the proteins to clear up the beer. that said, a lot of the haze in a hefeweizen is from the yeast.
OTOH if you let it sit too long in the keg the yeast will start to drop out. Drink 'em up faster! ;) Or blow some Co2 up through the dip tube. A lot of breweries store their wheat beer kegs upside down until they are served to keep 'em cloudy.
I put about a 1/2 teaspoon per keg of cornstarch in the boil with about 5 minutes before flameout. Just mix with a little cold water (to prevent clumps) and dump in. The starch haze won’t go away.
Adding starch? A solution to be sure but the yeast are part of the flavor-profile. Give the keg a little wobble before you serve and that will kick up some yeast. A Cristal beer or Club-Weizen is pretty good though. Very refreshing.