RYE brews?

[jouimette]

I have been brewing for about seven years. O have been using rye as an adjunct in varying levels for a couple of years.
I tend to use it like others use wheat. I typically add a pound to each five gallon batch, and it seems to add flavor and texture qualities that cannot be duplicated any other way.
My question is, I have recently used it as a total replacement for a heffe-weissen. The flavor and texture are incredible, however it is crustal clear and a pint pours half liquid/half head. I thought it should be hazy, and the would have been muted.

 

[Dr. Francois]

What is your question?

Can you post recipe and yeast?

 

[BrewThruYou]

My question is, I have recently used it as a total replacement for a heffe-weissen. The flavor and texture are incredible, however it is crustal clear and a pint pours half liquid/half head. I thought it should be hazy, and the would have been muted.

Total replacement means that you used 100% rye instead of a combination of wheat and 2-row?

If it's half head, that could be due to many factors, most notably volumes of CO2.

 

[betarhoalphadelta]

So you're basically saying you made a roggenbier?

http://www.bjcp.org/2008styles/style15.php#1d

I don't generally consider rye to create as much haze as wheat. I've made rye beers that are pretty clear.

What yeast did you use? Hefe yeast or a more flocculative yeast?

 

[jouimette]

I used white labs heffe. Force carbonated. Total replacement referee to adjuncts. Grain bill was 5.5lbs two row pale, 3.5lbs malted rye.
The beer is delicious, flavor, body and color are right on the money. I just thought that it would have had a bit more haze. I know hedges tend to have slightly higher carbonation, but where rye tends retard head formation, I am a bit concerned that I may have picked up an infection somewhere.

 

[DustBow]

Well, without any wheat in there at all, it won't be quite as cloudy as a "true hefe."
Hefe yeast should still be in there though, making it a little cloudy. Did you accidently use crystal hefe yeast?
I've noticed my kegged hefe's will clear up more than bottled ones because even hefe yeast eventually settles out of the beer when cold and stationary long enough - you can always swirl a bottle to get the yeast moving again, little harder w/ kegs...