My American Wheat/Rye is finally carbed properly (kegged), so I just pulled a pint to sample it.
It's like an American Wheat/Rye milkshake.
Okay, well it's not that thick. But that's the overriding property of the beer. The mouthfeel is thick. Almost like milk.
It tastes pretty good, but I can't get past the mouthfeel.
This was my first all-grain batch. My thermometers were calibrated properly, and I mashed for 60 minutes at 152F. Hit the temperature dead-on.
Recipe for 6 gallons:
6 pounds American 2-row
3.75 pounds Rye malt
3 pounds Wheat malt
0.5 pound Rice hulls
1.00 oz Willamette 3.7%AA @60
0.38 oz Willamette 4.6%AA @60
0.30 oz Centennial 10.0%AA @ 0
0.30 oz Willamette 4.60%AA @ 0
1 tsp Caraway seeds @ 0
Wyeast 1010 American Wheat Ale
Measured OG: 1.053
Measured FG: 1.015
Anyone have any ideas as to what would have caused the thick mouthfeel?
My first thought is maybe it's the combination of a low-flocculating yeast, and being the first pint pulled off the keg (probably containing whatever yeast did actually flocculate).
It's like an American Wheat/Rye milkshake.
Okay, well it's not that thick. But that's the overriding property of the beer. The mouthfeel is thick. Almost like milk.
It tastes pretty good, but I can't get past the mouthfeel.
This was my first all-grain batch. My thermometers were calibrated properly, and I mashed for 60 minutes at 152F. Hit the temperature dead-on.
Recipe for 6 gallons:
6 pounds American 2-row
3.75 pounds Rye malt
3 pounds Wheat malt
0.5 pound Rice hulls
1.00 oz Willamette 3.7%AA @60
0.38 oz Willamette 4.6%AA @60
0.30 oz Centennial 10.0%AA @ 0
0.30 oz Willamette 4.60%AA @ 0
1 tsp Caraway seeds @ 0
Wyeast 1010 American Wheat Ale
Measured OG: 1.053
Measured FG: 1.015
Anyone have any ideas as to what would have caused the thick mouthfeel?
My first thought is maybe it's the combination of a low-flocculating yeast, and being the first pint pulled off the keg (probably containing whatever yeast did actually flocculate).
