Cloudy rye pale ale

[Bennypapa]

Just transferred to secondary last night and its the cloudiest beer I've ever seen.
The recipe:
70% American 2row
6% Munich
6% victory
7.5% rye malt
7.5% flaked rye
3% flaked wheat
.8 oz horizon @60
.5 cascade & .5 centennial @10
.5 cascade & .5 centennial @0

9 days on yeast cake @ 66-68°F went from 1.065 to 1.010

Good aroma, color, and flavor, little spicy, bittering is good (for flat, young, room temp beer) but so cloudy you can barely see the hydrometer in the test tube.

I've never seen anything so cloudy.
I've also never brewed with rye.

I'll be happy if it tastes good but I'm wondering what is going on.
Is this amount of cloudiness normal @15% rye?
Can I expect it to clear any?
Short of filtration what can I do to help it clear that won't adversely affect flavor?




It rained the day I brewed this beer, now the beer is cloudy. I guess I'm going to have to work clouds or rain themes onto the name of this beer huh?

 

[johngaltsmotor]

The extra proteins from the rye and wheat will do that. Did you cold crash it at all to help drop them out? Even though the gravity has dropped, 9 days seems early to worry about clarity with that much rye. I'd crash it for a few days and see how much it clears.
You could also try gelatin to get the proteins to clump and fall out.
The RyePA I did with 20% turned out much clearer than that, however I didn't even peak at it for 2.5 weeks so I'm not sure how cloudy it was at day 9.

 

[KIAKillerXJ]

@18% between the rye and wheat, expect cloudiness. My last Rye IPA never really cleared well, and that was after gelatin and sitting cold in a keg for a couple months

 

[Bennypapa]

I don't expect crystal clarity but would like less cloudiness than I have.
I have not cold crashed but will probably try that before transferring to the keg or bottling. (depend on if I can get my Keg to seal by then.

Ben

 

[RM-MN]

My rye beer isn't nearly that cloudy but not perfectly clear in the bottle either but that may be because I only have about 60% rye in it. Give your beer a little more time before you bottle it and I think it will clear up a bunch. The only reason for it not to clear is if you didn't get complete conversion of your flaked grains and have starch remaining in the beer. If that is the case, it will probably never clear.

 

[Bennypapa]

My rye beer isn't nearly that cloudy but not perfectly clear in the bottle either but that may be because I only have about 60% rye in it. Give your beer a little more time before you bottle it and I think it will clear up a bunch. The only reason for it not to clear is if you didn't get complete conversion of your flaked grains and have starch remaining in the beer. If that is the case, it will probably never clear.

If I had incomplete conversion wouldn't the final gravity be higher?

 

[RM-MN]

Maybe not. It doesn't take much starch to leave beer pretty hazy. One of the suggestions for keeping a Wit cloudy is to dump in a tablespoon of corn starch in a 5 gallon batch.

 

[te-wa]

makes me wonder how SN ruthless rye can be so perfectly ruby-clear. do they do a long protein rest?

i have a 6.2% rye pale, and used whirlfloc, but after 4 days now in keg at 45° it still looks like mud. should i be patient?

 

[kh54s10]

When I keg, I set and forget for 2 weeks. The beers almost always pour cloudy for the first few. I say wait longer. Still, it may stay cloudy by that recipe.

 

[jammin]

rye doesn't make your beer cloudy.

what yeast did you use?

 

[Barley_Bob]

I get some haze from rye and wheat, but I've used much larger proportions than you did with much less haze or cloudiness. I think you either have starch haze or yeast in suspension that needs to settle out still.

 

[te-wa]

rye doesn't make your beer cloudy.

what yeast did you use?

10lb 2-row
2lb rye malt (not flaked)
1lb munich 10L
1lb carared
.5 crystal 90
.25 chocolate

magnum, centennial and amarillo

primary for 21 days, then kegged.

i used us-05 this time.

yes, the beer is only 25 days old.. but the 2 rye beers i have made were the only ones that were cloudy. most my beers go grain to glass in a month or less.

guess i'll wait it out.

 

[Barley_Bob]

yes, the beer is only 25 days old.. but the 2 rye beers i have made were the only ones that were cloudy. most my beers go grain to glass in a month or less.

Rye gives me a lot of trouble in the mash. It's so sticky I always have to give it extra time to convert. Are you doing a starch test at the end of your mash?

 

[dkevinb]

I'm drinking a batch right now that I used 21% rye in. It's not very cloudy at all. But there's no wheat. My wheat beers are always cloudy. Cold conditioning it will reduce the haze somewhat.

 

[tootal]

Our rye ales get nice and clear also but we don't use wheat either. Let it set at 32 degrees for a week and see if it clears. That's all we do.