All purpose flour, or whole wheat flour?

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z-bob

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(as an adjunct for making witbier) Last time I used elbow macaroni; maybe I ought to stick with that.
 
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IslandLizard

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Either should work. If using whole wheat, make sure it isn't old and stale. The bran or germ content tend to become rancid over time.

If you use a lot, add enough rice hulls so it doesn't plug up your mash.
 
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z-bob

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Thanks. I remembered the macaroni after I'd started this thread, then edited it in. That worked so well it's probably what I will do next time. But I wondered if the bran and germ in flaked wheat was an important part of the flavor (hence whole wheat flour)

That beer was 33% 2-row, 33% wheat malt, and 33% macaroni. The beer sucked because I used way too much lactic acid and orange peel. But it had potential :D
 

day_trippr

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Read of it, still can't imagine using flour in a brew. "Mit Hefe" doesn't mean "with flour", after all :)
Different strokes, I reckon...

Cheers!
 

GPP33

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I honestly was not aware this was a thing.
Read of it, still can't imagine using flour in a brew. "Mit Hefe" doesn't mean "with flour", after all :)
Different strokes, I reckon...

Cheers!
I’m glad you guys said it. I’m sitting here baffled as to why one would put flour or pasta in their beer, but whatever floats your boat. Actually I have heard of adding flour to NEIPAs to get that nasty haze, maybe that’s what the OP is after.
 
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z-bob

z-bob

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I’m glad you guys said it. I’m sitting here baffled as to why one would put flour or pasta in their beer, but whatever floats your boat. Actually I have heard of adding flour to NEIPAs to get that nasty haze, maybe that’s what the OP is after.
Nope, unmalted wheat (and a lot of it) is the correct adjunct for witbier.
 
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