So, I brewed a red rye a few weeks ago. It's the first time I've brewed with rye, so I don't know if a huge mouth feel is to be expected, but I haven't felt this in other rye beers I've tried. It's also my first time using Old Sonoma yeast, but I can't imagine that strain would cause this.
By huge, I mean HUGE. It has the mouth feel of table cream, or maybe thick tomato juice. It tastes great, a bit cloudy. Not anywhere near refreshing.
Batch Size: 5.00 gal Style: American Amber Ale ()
Boil Size: 6.52 gal Style Guide: BJCP 1999
Color: 14.8 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 36.0 IBUs Boil Time: 60 min
Est OG: 1.058 (14.2° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.7° P) Fermentation: Ale, Two Stage
ABV: 5.7% Taste Rating: 30.0
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
4 lbs Rye Malt (4.7 SRM) Grain 3
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
8.0 oz Special B Malt (180.0 SRM) Grain 5
0.5 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 6
0.5 oz Centennial [10.0%] - Boil 20 min Hops 7
0.5 oz Centennial [10.0%] - Boil 5 min Hops 8
1 pkgs Old Sonoma (White Labs #WLP076) Yeast 9
I mashed at 152. Hit my OG. Kegged at 1.012, 30 psi for 5 days, so not quite fully carbed yet. I really like this beer, but would rather it not be so thick.