Are Rye Pale Ales supposed to be clear, or cloudy like a Wheat Ale?
I just want to check myself. I am using 40% rye malt (http://www.homebrewersassociation.org/forum/index.php?topic=5913.0 recipe) if that makes any difference.
Thanks!
Dano
They can be cloudy like a wheat beer but will clarify over time. Although I’ve never used 40% rye before, but my bet is that it will be fairly cloudy.
I did one that was almost 50% rye and it definitely had a cloudiness to it.
Mine is definitely cloudy. My last batch didn’t last long enough to see if it would clear, and I have a suspicion that this batch won’t last any too long either.
Thanks for the input!
Dano
Rye is loaded with protein which will haze a beer - let alone that you’re using 40%. That’s awesome. I’ve only gone as high as 30% Rye in a beer.
My standard Rye IPA is about 25% and can take 3+ weeks to clear in the keg but that’s a long to ask that beer to stay around 
My 20% Rye IPA clears well in the keg, but it also has a lot to do with the yeast. Thames Valley took forever to clear, but I’ve got a Belgian version using 1388 that has nice clarity. If you were making a true Roggenbier, I’d think it would be very hazy.
Interesting. I’ve brewed 20% rye IPAs with Thames Valley before and didn’t have an issue with clarity. Sure, it might not have been crystal clear, but they were clear. Just takes a couple weeks. But 40% rye in a beer, I wouldn’t expect that to get too clear.
hmmm - I’ve a Rye Ale in 2ndary now - only about 10% Rye malt - Its been 2 weeks now (and after two weeks in primary), and no signs of clearing - (I usually get some clearing at this point…). I did forget the Irish Moss in this batch…
10% really shouldn’t have much effect on clarity. What else is in your grain bill?
I usually use around 20% Rye Malt and have used up to 30% and it has always been clear out of the keg.
I have Denny’s Rye IPA on tap right now. It’s not the clearest beer I’ve ever served but not the cloudiest either. I don’t think I should expect it to clear like my lighter ales. The rye adds enough protean to cause a little haze.
Paul
The forecast looks cloudy with a 100% chance of hops. ;D I’ve used rye at pretty low percentage and noticed cloudiness. The beer didn’t last long enough to clear. You can always do a beta-glucan and a higher protein rest if you’re aiming for clarity or maybe gelatin.
After a month or so at cold temps, mine ends up crystal clear.
I’ll take your word for it. It has never lasted that long on tap in my house. 8)
Paul
Rye malt has proven itself in my brewery to produce as cloudy of wort as unmalted wheat. I just expect every rye ale to be cloudy unless aggressively fined and given some serious cold time.
It may have a little to do with the mash - I have done Denny’s Rye Smile where it cleared after about a month (not many left in the keg, then) and I have done at least one that remained somewhat cloudy that I attributed to chill haze. I am thinking that the starches of the rye may not have fully converted…but it tasted great to all who tried it.