Saw this grain bill in a recent Mad Fermentationist blog. What would the purpose of flour be? Anyone ever used this?
81.6% - 10.00 lbs. Rahr 2-Row Brewers Malt
8.2% - 1.00 lbs. Flaked Corn (Maize)
6.1% - 0.75 lbs. Weyermann CaraPils
2.0% - 0.25 lbs. Weyermann Acidulated Malt
2.0% - 0.25 lbs. King Arnold All Purpose Flour
Probably a shortcut to a turbid mash that leaves unconverted starches as food for souring critters.
I’ve also seen it used to intentionally induce haze.
Which works, but only in the short term.
He says in the same post:
[quote]I’d read (somewhere) that the proteins in wheat flour are especially foam-positive even compared to flaked wheat, so I wanted to give it a try.
[/quote]
It depends. I had a beer with starch haze that didn’t clear even after 2 years.
Does it provide any additional body, or am I just thinking of gravy? ???
Doubt it provide much for body. For intentional haze, I add 1/2lb+ of flaked wheat to the mash. Otherwise, I’m not sure why you’d want the flour in this recipe. Looks like it’s supposed to be a Mexican lager or Classic American Pilsner.
Well here is a Bavarian Hefe. 60% wheat, 40% pils
First pic Mash tun
Second pic Hazed with flour as knock out
3rd pic 2weeks in keg
4th pic 4 weeks in keg