Wheat Ale

[TeJa]

Why is wheat ale (beer) cloudy?

 

[COLObrewer]

Excess proteins from the wheat malt and adjuncts.

 

[Airborneguy]

Adjuncts?

The yeast that is commonly used stays in suspension, causing most of the cloudiness and the distinct taste of wheat beers. There is also an excess of proteins.

 

[COLObrewer]

Yea wheat adjuncts, i.e. raw wheat, rolled wheat, roasted wheat, etc. Also I believe you're referring to Hefeweizens in particular when you're speaking of suspended yeast, no? Not all wheat beers have suspended yeast but most are cloudy.

 

[Airborneguy]

Also I believe you're referring to Hefeweizens in particular when you're speaking of suspended yeast, no?

True. It is a little broad to ask that question by just saying "wheat ale". That description could refer to American wheat beers, which aren't cloudy at all.

 

[TeJa]

As you can see I am new to beer making. Thank all of you for your help. My brew tastes great, I,'m OK with the cloudy, just wondered why.

 

[COLObrewer]

No problem, A good on-line source for answers to these type of quiestions continues to be here: http://www.howtobrew.com/intro.html

Brew on my friend.

 

[Airborneguy]

You can make wheat beers that aren't cloudy if you want. Do you do all grain? If so, there are mash schedules you can use to minimize the proteins and clear the beer a little bit.