American Farmhouse Ale: Great Flavor, Lots of Particulate Matter - Spelt?

This week I cracked open bottles of an ale made with WLP670, American Farmhouse Ale.
Great Bretty yeast character; I couldn't be happier with the taste. And I am shocked by the amount of of particulates in the beer.

The recipe was 83% Belgian Pils and 17% raw spelt, which I crushed, precooked, and then mashed with the pils. I assume the massive amounts of particulates has something to do with the spelt. It did not seem cloudy when I vorlaufed, or when I transferred to the fermenter. I can't recall if I used whirlfloc. So much white particulate getting kicked around in the bubbles of this beer - several mm of it settling to the bottom of my glass. I wonder if it is starch, protein, or otherwise.

As much as I like the flavor, it may be difficult for me to share with friends, unless I invest in some red (opaque) plastic cups. Perhaps this is one I'll just enjoy on my own.

 

On to the next beer and...
...not so cloudy.

The other ones I sampled came from the tail end of the bottling bucket. At the front end, it's not SO bad. Maybe I have something I can share afterall. And still, really tasty. Consider this thread a resounding recommendation of WLP 670 American Farmhouse Blend.

 

It's not the yeast, it's the thick haze from the spelt. Although haze isn't quite the right word. The particles are too chunky for haze. I think the bottles that I sampled first came from the dregs of the bottling bucket and were the chunkiest. I'm bottling condition so I haven't chilled the bottles yet. I'm giving it time to fully carbonate but got a little curious and sampled a few this week.

 

He used flaked spelt. I used spelt berries in a cereal mash. I would think that could make a big difference. So I may have some chunks in my beer. I'll squint and enjoy the taste.