Easiest way to CAUSE chill haze? Plus other Q's

[FuzzeWuzze]

So, for those familiar i made up a recipe to replicate McMenamins Ruby Ale thats pretty famous out here in Portland for a friend for new years. All together i think i nailed it, everything tasted perfect, the issue i had in the end is it is TOO clear...now that I am making this for myself i want to try to get it spot on and the easiest way i can think to get this haze is to just force a chill haze.

So i have a few questions.

Whats the easiest way to cause chill haze?
-Dont add whirlfloc/irish moss?
-Do a no chill and let it cool down overnight?
-Add more wheat? (The existing recipe is already 16%)
-Will leaving the protein behind to cause this haze effect the taste of the beer?

This is what the commercial example looks like

Mine came out almost exactly the color, but a bit lighter because it was so clear and had nothing diffusing the color in solution to make it look more colorful. When i shook the keg a bit it looked more like this. I wish i had a picture of mine but its all gone.

 

[Beernik]

I would think mixing in a couple fist fulls of flaked wheat or oats right before mash out. That would give you unconverted starches and proteins to cause the chill haze.

Chill/protein haze doesn't affect flavor.

 

[FuzzeWuzze]

I would think mixing in a couple fist fulls of flaked wheat or oats right before mash out. That would give you unconverted starches and proteins to cause the chill haze.

Chill/protein haze doesn't affect flavor.

Im guessing i should also keep the whirlfloc out, as that will just precipitate a lot of that out yes?

 

[Onkel_Udo]

Im guessing i should also keep the whirlfloc out, as that will just precipitate a lot of that out yes?

Yeah, can get chill haze pretty much on command by using rye, wheat or unmalted barley and not using a clarifier.