Best grain to guarantee haze?

[MTW]

I need a haze in a hefeweizen!

Last year's entry to a competition was partly criticised for a lack of a haze. Obviously, they didn't serve it with the yeast, as might be preferred, so I have to make sure of a haze regardless of sediment. That was a single step mash. This year I did a multi step mash (60% wheat malt) and it came out the same. Clear, even down to 8C. No finings used at any stage, of course.

Something flaked? Oats are more associated with Belgian wits. Whatever I use, I want it to have as little impact apart from the haze as possible. Can anyone recommend something and suggest the minimum amount needed in 20L?

[Matt in Birdham]

I've tried it with flour in the past - not much, but I can't remember the exact amount (like - a few table spoons). It was recommended to me at the time, and I do remember it was very hazy for a while, but even that cleared over time.

[Piscator]

Quick question... how far ahead of time are you brewing if the yeast is dropping out and what temp are you conditioning at? (WB's are great when young) - and are you using copper finings?

Cheers
Steve

[Hanglow]

Maybe keep your calcium low-ish too , around 50 or so

[IPA]

Foreget about the Style Police and just brew bright beer because many can not.

[MTW]

It's for a comp again, and I don't mind a challenge, so I'm happy to try to hit the style guidelines on this.

No kettle finings used (nor later stage). I'm brewing a bit ahead, but I wouldn't want to rely on yeast in suspension alone anyway, and prefer to drop as much out as possible before bottling - which takes some time with wheat strains.

I was kind of hoping someone might have used unmalted wheat or flaked wheat, but I've never used either. I've just seen there is something called red wheat too, which (googling around) seems to be favoured for haze stability... though I can't see anywhere to get it.

Anyone had experience with any of those?

The calcium thing is a good idea I guess, though I'd have to get some phosphoric acid to treat the liquor, or overload on lactic. I have 50-60ppm from the tap.

[Chug]

Its typical, you get loads of posts about folks beer not clearing and them fining and trying all sorts and end up settling for hazy beer, but if you want it hazy try as you like it comes out clear....sods law or summat.

Anyway I've used up to 40% unmalted wheat in the grist and expected I might end up with a hazy beer, but I got perfectly clear beer, but your mileage may vary.

[Piscator]

I'm brewing a bit ahead, but I wouldn't want to rely on yeast in suspension alone anyway, and prefer to drop as much out as possible before bottling - which takes some time with wheat strains.

The Hefe part of Hefeweizen = yeast - they are supposed to be cloudy due to suspended yeast and a lot of the flavour/character comes from this. A German friend told me that inferior filtered pasteurised examples are made cloudy by other means but the best examples are made cloudy by the presence of yeast.

The calcium thing is a good idea I guess, though I'd have to get some phosphoric acid to treat the liquor, or overload on lactic. I have 50-60ppm from the tap.

I think part of the suggestion about the calcium level relates to the role it plays in helping yeast to drop out as much as promote a hazy mash. Lower calcium should make the yeast slower to clear in theory.

[Sadfield]

I have brewed two wheat beers, one that cleared quickly and one that retained haze.

1st (Clear) was 50% Malted Wheat. Single infusion 67C.

2nd (Cloudy) was 32.5% Malted Wheat 17.5% Torrified Wheat. Step Infusion mash at 37C for 15mins (Ferulic Acid Rest), 50C for 15mins (Protein Rest) and then 60mins at 66C. Also, this beer had Apricots in it, so Pectin may also have contributed to the haze, although apricots are low in pectin.

Just my experience, the answer may or may not be in there.

IIRC from reading Brewing With Wheat (Stan Hieronymus) the 50C protein rest is considered beneficial to haze stability, I think it was due to creating smaller particles that stay in suspension. The general theme throughout the book was that long term haze was problematic to breweries large or small.

[IPA]

Why not condition your competition bottles upside down in a crate. That way they will certainly be cloudy when opened. If the "Inquisition" question this just tell them that is how they are served in certain German bars.