Increase head/decrease haze

[BHive]

I'm gearing up for a second attempt at this Belgian style blonde. My first batch wasn't great. I over calculated water volume (complete rookie mistake) which lowered my OG, I used a lb of wheat malt which I believe contributed too much haze and im using wyeast trappist strain this time instead of the wyeast belgian ale.

My question is, my understanding is that there is a relationship between high molecular weight proteins and increased head retention, but too much will haze up your beer. Since my last batch was very hazy, I'd like to strike a balance that'll give me increased head retention but not too much haze.

Here's the tweaked recipe in thinking of going with. Let me know if there's anything you would change to acheive my goal.

5 gal batch BIAB
8 lb pilsner
3 lb 2 row
1 lb carrivenne
1 lb carafoam
1.5 oz east Kent goldings
1 pk wyeast 3787 trappist
12 oz table sugar at flame out

Mash at 156 for an hour

The main differences between this one and the first batch is last time i used a lb of wheat instead of carafoam. And I used a different yeast strain. Also I was at least a gallon over on my water volume.

 

[dmtaylor]

Belgian yeasts often don't flocculate out very well, or it takes maybe 6-8 weeks to clear up. My bet is that you just need more conditioning time, or maybe you'll want to try adding gelatin which will knock the yeast right out of there in 48 hours.

You are correct though that wheat will add some protein haze. For that you can try the same things, time and/or gelatin. PVPP might also help, although I've not seen people talking about it for many years because I don't think it actually works.

The other big thing you can try is a step mash with a protein rest at about 122 F for 5 minutes. However, be warned that if this goes for much longer than 5 minutes, it can destroy the body and head retention. But it will certainly help give you a more crystal clear beer, even with wheat.