Author Topic: Flour  (Read 780 times)

Offline flbrewer

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Flour
« on: July 02, 2015, 10:47:36 AM »
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

Offline Jimmy K

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Re: Flour
« Reply #1 on: July 02, 2015, 10:58:46 AM »
Probably a shortcut to a turbid mash that leaves unconverted starches as food for souring critters.
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Offline AmandaK

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Re: Flour
« Reply #2 on: July 02, 2015, 12:07:10 PM »
I've also seen it used to intentionally induce haze.
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rabeb25

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Re: Flour
« Reply #3 on: July 02, 2015, 12:26:58 PM »
I've also seen it used to intentionally induce haze.

Which works, but only in the short term.

Offline reverseapachemaster

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Re: Flour
« Reply #4 on: July 02, 2015, 01:58:30 PM »
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.

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

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Re: Flour
« Reply #5 on: July 03, 2015, 03:04:33 PM »
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.
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Offline curtism1234

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Re: Flour
« Reply #6 on: July 03, 2015, 08:10:54 PM »
Does it provide any additional body, or am I just thinking of gravy?  ???

Offline beersk

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Re: Flour
« Reply #7 on: July 08, 2015, 02:08:22 PM »
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.
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rabeb25

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Re: Flour
« Reply #8 on: July 08, 2015, 02:26:53 PM »
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