Huge mouth feel

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
Ingredients
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.

Sounds like you are describing a beer that is too malt forward for your taste?

Drop the mash temp to 148-150 next time or mash longer and possibly up you IBUs to provide more compliment to the malt

I will say that is a lot of rye! Try perhaps 5-10 % next time as well

I equated it to tomato juice or table cream, but it honestly is thicker feeling than either my oatmeal or milk stouts. I'm enjoying it, just seems crazy that it is this thick. I may have overdone the rye a bit.

duboman said:

Sounds like you are describing a beer that is too malt forward for your taste?

Drop the mash temp to 148-150 next time or mash longer and possibly up you IBUs to provide more compliment to the malt

I will say that is a lot of rye! Try perhaps 5-10 % next time as well

Click to expand...

I agree, way too much rye. Though I think that yor mash temp is ok. A spicey hop variety should compliment the rye well. My . 02 .
Cheers
Kev

I'd attribute that to the rye. Even though I've not brewed with rye before, I remember reading somewhere that it would make an excellent addition to session beers for the very reason you've identified.

Hmm. I suppose I should have researched the effects rye has before brewing this.