Irish moss in Wheat Porter?

[Sovietnam]

Hi everyone.
I created a recipe for a Wheat Porter (I am calling it that because it should be a bit darker than a traditional Dunkelweizen) and I was wondering if I should use Irish Moss in it? I know with the darkness AND use of wheat it's not going to be clear anyway, but do you think it would help give it that "sparkly" look despite the darkness/cloudiness?

 

[ArkotRamathorn]

I wouldn't say I get "sparkly" clear beer with irish moss. I use it in basically every beer out of habit. The beers do clear much quicker with it, a couple weeks in the fridge will get them "sparkly" when all the chill haze clears. I imagine you will need to gelatin/biofine/filter the beer if you want that perfect clear-ness. I would still use it though simply because the beers seem to clear sooner after bottling, for me, others have differing opinions.

 

[rhys333]

The Irish Moss is certainly going to help. Along with a good hot/cold break, higher calcium (if you treat water), and a highly flocculant yeast strain. With the right yeast your beer will drop crystal clear after 7-10 days in the fridge.

 

[Sovietnam]

The Irish Moss is certainly going to help. Along with a good hot/cold break, higher calcium (if you treat water), and a highly flocculant yeast strain. With the right yeast your beer will drop crystal clear after 7-10 days in the fridge.

Thanks for the advice. I am using Danstar Munich, so it's non flocculant, but I don't mind the yeast haze, just wanted to get some of the proteins to settle out before it got to the carboy, and I'll do a careful cold crash and racking to help settle the trub once it's in there. I brewed it the other day and used the moss, and it seemed to work pretty well.