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Old 07-12-2007, 01:42 AM   #1
shlap
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Default American Wheat - thick mouthfeel, low FG

I just kegged a 10 day old American Wheat and although I know it's still green, I had to give it a taste.

The mouthfeel is ridiculously thick! Could this be because it's so green and the "thickness" is just some suspended yeast/hops/whatever or will it stay like this?

With OG/FG like this (OG 1.053, FG 1.008), you'd think it'd taste very light on the pallet right?


Here's the recipe...
First American Wheat
6-D American Wheat or Rye Beer



Size: 4.9 gal
Efficiency: 63.0%
Attenuation: 84.9%
Calories: 173.61 per 12.0 fl oz

Original Gravity: 1.053 (1.040 - 1.055)
|=====================#==========|
Terminal Gravity: 1.008 (1.008 - 1.013)
|=======#========================|
Color: 6.3 (3.0 - 6.0)
|=========================#======|
Alcohol: 5.9% (4.0% - 5.5%)
|============================#===|
Bitterness: 19.09 (15.0 - 30.0)
|============#===================|

Ingredients:
5 lbs Pale Wheat Malt
6 lbs American 2-row
1 lbs Crystal Malt 10°L
1 oz Hallertau (3.2%) - added during boil, boiled 60 min
1 oz Hallertau (3.2%) - added during boil, boiled 20 min
00 oz Hallertau (3.2%) - added during boil, boiled 15 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:29:28 Mash In - Liquor: 13.0 qt; Strike: 164.2 °F; Target: 150.0 °F
01:29:28 Saccharification Rest - Rest: 60.0 min; Final: 144.8 °F
01:38:25 Mash Out - Heat: 8.9 min; Target: 168.0 °F
02:23:25 Sparge - Sparge: 15.67 qt sparge @ 170.0 °F, 5.76 gal collected, 45.0 min; Total Runoff: 5.9 gal

Results generated by BeerTools Pro 1.0.28

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Old 07-12-2007, 03:29 AM   #2
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Wow, that's pretty weird. Low gravity and very low mash temps. I mean anything below 150 should give you quite low FG and low mouthfeel. Do you add boiling water at all during the mash to keep temps up?
-Ben

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Old 07-12-2007, 03:52 AM   #3
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Quote:
Originally Posted by SkaBoneBenny
Wow, that's pretty weird. Low gravity and very low mash temps. I mean anything below 150 should give you quite low FG and low mouthfeel. Do you add boiling water at all during the mash to keep temps up?
-Ben
Oh, I didn't notice that I pasted in the temps. The temps were actually between 155-160.

Nope, no need to add boiling water here...it was about 110 outside when I brewed this
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Old 07-12-2007, 04:24 AM   #4
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155-160f mash is why you got such a thick, mouthy beer. Your beta amylase enzymes got denatured and couldn't do any starch conversions leaving only alpha amylase. This will leave a significant amount of your malt starch unconverted and as a result you have a lot of that thick bodied, mouth feel.

Next time keep your mash down toward 150-153 for a thinner, lighter feel.

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Old 07-12-2007, 05:54 AM   #5
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Quote:
Originally Posted by JimC
155-160f mash is why you got such a thick, mouthy beer. Your beta amylase enzymes got denatured and couldn't do any starch conversions leaving only alpha amylase. This will leave a significant amount of your malt starch unconverted and as a result you have a lot of that thick bodied, mouth feel.

Next time keep your mash down toward 150-153 for a thinner, lighter feel.
Are you sure about this? I was under the impression that it was not mouthfeel because of a lack of conversion but because the higher temps created more unfermentable types of sugar (is dextrins the term?). Again, I'm not all that sure, please, let me know. I am curious about this in fact.
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Old 07-12-2007, 03:00 PM   #6
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"Are you sure about this? I was under the impression that it was not mouthfeel because of a lack of conversion but because the higher temps created more unfermentable types of sugar (is dextrins the term?). "

Higher temps favour Alpha amylase and denature beta amylase.

Alpha amylase converts starches to fermentable sugars and to dextrins but without the beta amylase in a stable state where they can further convert them into fermentable sugars, the dextrins remain in the wort.

Hence, high temps mean unconverted dextrins in the wort which means thicker mouth feel, sweeter finished beer etc.

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Old 07-12-2007, 03:53 PM   #7
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I agree with what Nostrildamus said. If you had alot of dextrins though your FG should be higher as they aren't fermentable. Did you correct your FG reading for temperature?

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Old 07-12-2007, 04:09 PM   #8
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wheat beers always have more mouth fill to me.with 1.008 I doubt you had alot of unfermentables.

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Old 07-12-2007, 06:45 PM   #9
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Yeah that is odd. I have never seen that low an FG with that high a mash temperature. To boot, 1 lb of Crystal should leave more residuals than 1.008? What yeast did you use? 85% is not common for most strains.

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Old 07-12-2007, 08:08 PM   #10
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I could be that your mash temp wasn't really what you thought it was. How do you take your readings?

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