So I went back to the section of this thread where we were discussing flour, and I found this:
Makes sense. So even if they don't use a bag of milled flour from the grocery store, good chance there is still some pretty finely milled grains in there, which could contribute some to the haziness. Don't see how adding a bit more hurts anything. BTW, since asking my original question, I've found several other posts discussing the addition of flour, and it looks like folks are using around 4 oz per 5 gallon batch, so not too big of a deal. I am still curious whether those that do are accounting for any additional gravity points from it in their recipes. On one that I put together, I just noted 4 oz of flaked wheat to account for the flour. No idea if that would be close or not.
yeah. Ive used it (flour) in 2 IPAs and a hefe so far with good results. I figure its really not much different than just having excessive ground malt flour at the bottom of your grain container. It may not be what the pros do, but there is a hell of a lot of flour that gets made in those giant mills theyve got.
Makes sense. So even if they don't use a bag of milled flour from the grocery store, good chance there is still some pretty finely milled grains in there, which could contribute some to the haziness. Don't see how adding a bit more hurts anything. BTW, since asking my original question, I've found several other posts discussing the addition of flour, and it looks like folks are using around 4 oz per 5 gallon batch, so not too big of a deal. I am still curious whether those that do are accounting for any additional gravity points from it in their recipes. On one that I put together, I just noted 4 oz of flaked wheat to account for the flour. No idea if that would be close or not.