JustusLiebig
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I read Scott Janish's recent blog post ( http://scottjanish.com/researching-new-england-ipa-neipa-haze/ ) about unmalted nonkilned adjuncts helping clarify haze caused by polypeptide-polyphenol complexes. In which, he experiments with using oatmeal flour to reduce haze in a hazy IPA. If this is correct, maybe the addition of about a tablespoon gluten per pound of wort may go a long way to clarify a beer with a lot of polyphenols.
Not sure what amount would do the trick, but maybe 1 TB/pound would be a start, because baking recipes short on gluten often add about a tablespoon of gluten per pound of flour. It would stand to reason that adding just the gluten, one could forgoe other flavor additives of flour. In general, it may lead to less of a flavor effect in modifying a recipe than by using a 10% grain bill of flour.
Anyone have any documentation or links to people using gluten in recipes? I tried searching and the results are flooded with people trying to make gluten-free beers. General comments are welcome as well.
Not sure what amount would do the trick, but maybe 1 TB/pound would be a start, because baking recipes short on gluten often add about a tablespoon of gluten per pound of flour. It would stand to reason that adding just the gluten, one could forgoe other flavor additives of flour. In general, it may lead to less of a flavor effect in modifying a recipe than by using a 10% grain bill of flour.
Anyone have any documentation or links to people using gluten in recipes? I tried searching and the results are flooded with people trying to make gluten-free beers. General comments are welcome as well.
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