I've read this a lot in the past while on the forum but it came up again while reading the article "On the Boil", page 55, this months Brew magazine. It briefly describes that larger proteins and polyphenols seperate from attached water molecules and collect together. This results in hot break material soon after the beginning of the boil. Worts with large amounts of protein, i.e. wheat beers, it looks something like Chinese egg drop soup. Then, the wort becomes cloudy as the boil begins, clears considerable with large particles of hot break floating throughout.
My question and this is pertaining to extracts, what large particles is he talking about? Is this written with the all grain brewing in mind? Wouldn't the proteins still be in the wheat extracts? I know a wheat extract is still roughly half barley, but there would still be some, correct? What I'm getting at is that when I use grains, I extract them seperately in about 2 to 3 quarts of water at 160 for 20 minutes or so. Then strain them with a fine collender (sp??) and dump the tea in the wort. Add either LME or DME and then I use a mesh bag for the hops. I don't see any of this "large break material" floating around in the wort. Even after chilling, I have very little break material in the bottom of the keggle. Am I missing something here? Or, as said earlier, this written with the all grain brewer in mind (which seems to be the norm for this particular magazine)?