Homebrewers Association | AHA Forum
General Category => General Homebrew Discussion => Topic started by: dano14041 on March 08, 2011, 02:41:18 AM
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Are Rye Pale Ales supposed to be clear, or cloudy like a Wheat Ale?
I just want to check myself. I am using 40% rye malt (http://www.homebrewersassociation.org/forum/index.php?topic=5913.0 (http://www.homebrewersassociation.org/forum/index.php?topic=5913.0) recipe) if that makes any difference.
Thanks!
Dano
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They can be cloudy like a wheat beer but will clarify over time. Although I've never used 40% rye before, but my bet is that it will be fairly cloudy.
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I did one that was almost 50% rye and it definitely had a cloudiness to it.
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Mine is definitely cloudy. My last batch didn't last long enough to see if it would clear, and I have a suspicion that this batch won't last any too long either.
Thanks for the input!
Dano
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Rye is loaded with protein which will haze a beer - let alone that you're using 40%. That's awesome. I've only gone as high as 30% Rye in a beer.
My standard Rye IPA is about 25% and can take 3+ weeks to clear in the keg but that's a long to ask that beer to stay around :)
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My 20% Rye IPA clears well in the keg, but it also has a lot to do with the yeast. Thames Valley took forever to clear, but I've got a Belgian version using 1388 that has nice clarity. If you were making a true Roggenbier, I'd think it would be very hazy.
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My 20% Rye IPA clears well in the keg, but it also has a lot to do with the yeast. Thames Valley took forever to clear, but I've got a Belgian version using 1388 that has nice clarity. If you were making a true Roggenbier, I'd think it would be very hazy.
Interesting. I've brewed 20% rye IPAs with Thames Valley before and didn't have an issue with clarity. Sure, it might not have been crystal clear, but they were clear. Just takes a couple weeks. But 40% rye in a beer, I wouldn't expect that to get too clear.
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hmmm - I've a Rye Ale in 2ndary now - only about 10% Rye malt - Its been 2 weeks now (and after two weeks in primary), and no signs of clearing - (I usually get some clearing at this point...). I did forget the Irish Moss in this batch....
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hmmm - I've a Rye Ale in 2ndary now - only about 10% Rye malt - Its been 2 weeks now (and after two weeks in primary), and no signs of clearing - (I usually get some clearing at this point...). I did forget the Irish Moss in this batch....
10% really shouldn't have much effect on clarity. What else is in your grain bill?
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I usually use around 20% Rye Malt and have used up to 30% and it has always been clear out of the keg.
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I have Denny's Rye IPA on tap right now. It's not the clearest beer I've ever served but not the cloudiest either. I don't think I should expect it to clear like my lighter ales. The rye adds enough protean to cause a little haze.
Paul
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The forecast looks cloudy with a 100% chance of hops. ;D I've used rye at pretty low percentage and noticed cloudiness. The beer didn't last long enough to clear. You can always do a beta-glucan and a higher protein rest if you're aiming for clarity or maybe gelatin.
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I have Denny's Rye IPA on tap right now. It's not the clearest beer I've ever served but not the cloudiest either. I don't think I should expect it to clear like my lighter ales. The rye adds enough protean to cause a little haze.
Paul
After a month or so at cold temps, mine ends up crystal clear.
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I have Denny's Rye IPA on tap right now. It's not the clearest beer I've ever served but not the cloudiest either. I don't think I should expect it to clear like my lighter ales. The rye adds enough protean to cause a little haze.
Paul
After a month or so at cold temps, mine ends up crystal clear.
I'll take your word for it. It has never lasted that long on tap in my house. 8)
Paul
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Rye malt has proven itself in my brewery to produce as cloudy of wort as unmalted wheat. I just expect every rye ale to be cloudy unless aggressively fined and given some serious cold time.
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It may have a little to do with the mash - I have done Denny's Rye Smile where it cleared after about a month (not many left in the keg, then) and I have done at least one that remained somewhat cloudy that I attributed to chill haze. I am thinking that the starches of the rye may not have fully converted...but it tasted great to all who tried it.