Wheat to add head retention

JeffNYC · 06-09-2006, 02:28 PM

I'm planning on brewing a Belgian Golden Strong Ale and was thinking of adding 1/2 pound of wheat malt to aid in head retention. But I don't want a haze from wheat. Thoughts?

waskelton4 · 06-09-2006, 02:48 PM

is the haze in wheat beer from the wheat or the low floccuation of the hefeweizen yeast that is generally used?

I'm not sure.. just asking..

I did however brew a hefe as my first brew.. it was 100% Wheat DME and used a white labs hefe yeast..

it's clear in the bottle unless i swrill the sedement up at the end of the pour..

i'd like to know the answer too..

ws

JeffNYC · 06-09-2006, 02:56 PM

I thought protein from wheat could cause haze when chilled. Not sure if 1/2 pound would give that much haze.

waskelton4 · 06-09-2006, 03:06 PM

It very well may.. i don't know..
I was just always under the impression that the suspended yeast was what made the beer cloudy..

but for the record.. i could very well not know what in the world i'm talking about..

somebody bail me out here

ws

**budbo** · 06-09-2006, 03:28 PM

you can't go wrong with More Cowbell!!

jeffg · 06-09-2006, 03:32 PM

I typically add a 1/3 to 1/2 lb of wheat to my APAs for head retention, and have added a lb. of wheat to a few different recipes without any haze issues. I'd say go for it.

JeffNYC · 06-09-2006, 03:37 PM

By the way, I tried to use JeffG and you took it already.

Glibbidy · 06-09-2006, 03:42 PM

5% of the total grist is not going to make your beer cloudy. You could probably get away with using up to 10% without it affecting the clarity of your beer. You may be able to go higher. From my personal experience, the most I have used in a non-wheat specific beer is 10% in a Porter. Typically I have found anything in the 3-6% range works is enough.

You could also add more cowbell too, that might help.

**Baron von BeeGee** · 06-09-2006, 04:37 PM

There's an article on the BYO website that gives a lot of good tips for head retention, none of which involve adjuncts. Perhaps someone can find it (byo is filtered here at work

). I'm not saying adjuncts won't work, I suppose based on empirical evidence they definitely do, but the amount of protein in malted wheat is only about 10% more than in malted barley, so it's not exactly a silver bullet.

I've used it in APA's and like it and will use it again, but if I had a grist I was really happy with I wouldn't add an adjunct in just for head retention.

**Dude** · 06-09-2006, 04:59 PM

Quote:

Originally Posted by Baron von BeeGee

I've used it in APA's and like it and will use it again, but if I had a grist I was really happy with I wouldn't add an adjunct in just for head retention.

Interesting. I've added wheat in as an adjunct in EVERY single one of my AG beers, looking for head retention and I've always been slightly disappointed with it. Good info BeeGee. I'm going to go look for that BYO article.