milleniarist
Member
I'm doing my research for brewing a Witbier with 45% heirloom raw wheat and I found this remark in Stan Hieronymus' ´Brewing with Wheat´:
I've had exactly that happening to a saison I made using 20% raw wheat + 20% malted wheat + 5% flaked oats; the haze precititated in the bottle during the conditioning phase and the beer ended up almost crystal clear after some months. I think that amount of solids in the bottle didn't help with flavor stability in the long run either.
My questions are: Would a protein rest at 50ºC / 122ºF help breaking down those proteins to the equivalent of a 15-20% grist? If so, how long should that protein rest be in order to not overshoot it and not having any haze at all or, even worst, damaging head retention? This BYO article claims 30 minutes for 30% raw cereals will produce beer without haze.
Here's my recipe in case you are curious:
OG 1.045
ABV 4,7%
45% Heirloom raw wheat (+13% protein)
38% Weyermann pilsner malt
12% Weyermann pale ale malt
5% Flaked oats
EKG at 60 min for 12 IBU
Coriander seeds + Orange peel + Chrysanthemum in the whirlpool
WLP400 yeast
Fermented at 19ºC / 67ºF
There's so many info out there on permanent haze for NEIPAs and not so much for other styles like witbiers or hefeweizens. I don't want to go the dry-hopping route nor modify the grain bill if possible; I'd like to experiment with this raw wheat since it is a local ingredient and I have plenty of it right now. I'll appreciate any other help regarding brewing witbiers with high amounts of unmalted cereals.
…one study included unmalted wheat, the other malted wheat. In both cases researchers found that haze intensity increased at wheat levels of 15 to 20 percent, then began to decrease with additional wheat additions, so that at 40 percent beer contained almost no permanent haze after just three weeks. The particles obey Stokes’ Law: “Wheat gluten proteins were found to be haze active in that they interact with polyphenols and protein-polyphenol complexes. At low gluten levels, a haze is formed, although at higher gluten levels, these insoluble complexes are too large to stay in suspension and precipitate.” Basically, small particles stay in suspension, while larger ones drop out.
I've had exactly that happening to a saison I made using 20% raw wheat + 20% malted wheat + 5% flaked oats; the haze precititated in the bottle during the conditioning phase and the beer ended up almost crystal clear after some months. I think that amount of solids in the bottle didn't help with flavor stability in the long run either.
My questions are: Would a protein rest at 50ºC / 122ºF help breaking down those proteins to the equivalent of a 15-20% grist? If so, how long should that protein rest be in order to not overshoot it and not having any haze at all or, even worst, damaging head retention? This BYO article claims 30 minutes for 30% raw cereals will produce beer without haze.
Here's my recipe in case you are curious:
OG 1.045
ABV 4,7%
45% Heirloom raw wheat (+13% protein)
38% Weyermann pilsner malt
12% Weyermann pale ale malt
5% Flaked oats
EKG at 60 min for 12 IBU
Coriander seeds + Orange peel + Chrysanthemum in the whirlpool
WLP400 yeast
Fermented at 19ºC / 67ºF
There's so many info out there on permanent haze for NEIPAs and not so much for other styles like witbiers or hefeweizens. I don't want to go the dry-hopping route nor modify the grain bill if possible; I'd like to experiment with this raw wheat since it is a local ingredient and I have plenty of it right now. I'll appreciate any other help regarding brewing witbiers with high amounts of unmalted cereals.