[flbrewer]

Saw this grain bill in a recent Mad Fermentationist blog. What would the purpose of flour be? Anyone ever used this?

Grain
------
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

[Jimmy K]

Probably a shortcut to a turbid mash that leaves unconverted starches as food for souring critters.

[AmandaK]

I've also seen it used to intentionally induce haze.

[rabeb25]

I've also seen it used to intentionally induce haze.

Which works, but only in the short term.

[reverseapachemaster]

He says in the same post:

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.

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

[erockrph]

I've also seen it used to intentionally induce haze.

Which works, but only in the short term.

It depends. I had a beer with starch haze that didn't clear even after 2 years.

[curtism1234]

Does it provide any additional body, or am I just thinking of gravy? 

[beersk]

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.

[rabeb25]

I've also seen it used to intentionally induce haze.

Which works, but only in the short term.

It depends. I had a beer with starch haze that didn't clear even after 2 years.

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