[golfgod04]

So a few of the breweries in Mass go for a cloudy version instead of haze.  That way it looks more like orange juice. Therefore, the beer is opaque instead of being haze.  I like both styles and my haze juice version has come out well (here is link to my instagram for pic www.instagram.com/p/BTZ32owlRpc   So I was wondering what if I use torrified wheat to get it opaque like juice.    Has anyone used flaked corn in an IPA?  Thanks in advance!
 

[Iliff Ave]

I would get all yeast back into suspension before packaging. If bottling turn it upside down a few minutes before opening.

Half kidding. I have no idea how they make them look like beer milk.

[golfgod04]

lol, im positive it is torrified wheat. but was wondering if flaked corn can help with that? I heard torrified wheat can be over powering.

[Stevie]

Flaked corn will not provide haze. Not enough proteins.

[golfgod04]

ok thanks.  will it help with the creaminess in mouth feel?

[Stevie]

Nope. It will lighten the body. Used by macro lager brewers for that very reason.

[golfgod04]

ok thanks for the info.  I dont know what Im going to do then,  I'll just stick with my previous grain bill but use torrified wheat.

[Stevie]

Oats. Lots of oats.

[golfgod04]

Oats. Lots of oats.

did you see the pic of mine on instagram?  That was 10lbs 2 row
8oz carapils
6oz crystal 15
1lb flaked wheat
I used imperial yeast A38 and I fermentation hopped it.  Came out excellenet.  I  like the haze but looking for opaque juice look this time.

[Stevie]

Ditch the wheat and carapils and target 15-20% oats

[golfgod04]

that was the my last recipe. happy with color and aroma and taste

[Stevie]

That looks like pear/apple cider me. I'm sure some are "cheating" and throwing flour in the kettle

[golfgod04]

That looks like pear/apple cider me. I'm sure some are "cheating" and throwing flour in the kettle

picture makes it look darker than it really is.  It's very light colored/oj looking and hazy.

[jrdatta]

All malt with a metric butt load of chloride in your water and dry hopping during primary temp.  Like 150-200ppm chloride with 25-50ppm sulfate.  Biotransformation with your hops.  Englishy ale.  It's all process driven, not ingredient.  But oats also add some haze, but in this situation you want malted, not flaked.

[reverseapachemaster]

Not sure torrified wheat does anything more for you visually than maybe a slightly darker color.

Oats are extremely common for the style, with or without unmalted wheat. Some other things are added to the boil (e.g. whey, flour) but the new rage seems to be adding green apple puree to the boil to set a pectin haze.