I made an American Pale Ale with rye (2.5 lbs rye in a 12 pound grain bill) that has been in the bottle going on 3 weeks now. It was the second time making this recipe and I tweaked it somewhat, replacing 1 pound of rye malt with flaked rye. The beer came out really good, with a little more spice note than the first time which is what I was after.
The point of all this is that this beer is cloudy - like hefeweizen cloudy and I'm wondering if anyone else who has used flaked rye has experienced this.
The previous version made without flaked rye was a little hazy but nothing like this one.
The point of all this is that this beer is cloudy - like hefeweizen cloudy and I'm wondering if anyone else who has used flaked rye has experienced this.
The previous version made without flaked rye was a little hazy but nothing like this one.