I made a Rye IPA recently. Poured the first pints off the keg and it has this "thick" haze glow to it. Taste is fabulous, and I love the look, just the haze took me by surprise. I don't have any wheat or oats, which is typically how I get haze when I want it. And it's just using Wyeast 1056 American Ale. Below is the recipe and brew/ferment process summary. I'd be interested if anyone has any thoughts or experience with might be causing the haze.
- Maris Otter 74%
- Rye 10%
- Caramel 20L 7%
- Red X 4%
- Munich 4%
- Caramel 60L 1%
- Rice Hulls 1%
Hops schedule has some at First Wort, 90 minute boil, 15 minute, 3 minute hop additions.
Fairly heavily dry hopped with 5.5 gallons in fermentor, I had 3 additions (2 oz, 2 oz, and 1 oz), added about 6-8 hours apart from each other. Hops added after gravity had flat-lined on Tilt and airlock bubble activity had heavily dropped off (9 days after yeast pitch).
For water, I used my house water (passed through simple non-RO filters) with known mineral profile from my testing, then Campden tablet added, and CaCl, Gypsum, and Epsom salts added to hit target profile as below. Lactic Acid added to hit pH target of 5.4 in the mash.
- Maris Otter 74%
- Rye 10%
- Caramel 20L 7%
- Red X 4%
- Munich 4%
- Caramel 60L 1%
- Rice Hulls 1%
Hops schedule has some at First Wort, 90 minute boil, 15 minute, 3 minute hop additions.
Fairly heavily dry hopped with 5.5 gallons in fermentor, I had 3 additions (2 oz, 2 oz, and 1 oz), added about 6-8 hours apart from each other. Hops added after gravity had flat-lined on Tilt and airlock bubble activity had heavily dropped off (9 days after yeast pitch).
For water, I used my house water (passed through simple non-RO filters) with known mineral profile from my testing, then Campden tablet added, and CaCl, Gypsum, and Epsom salts added to hit target profile as below. Lactic Acid added to hit pH target of 5.4 in the mash.