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...
[size=+2]First American Wheat[/size]
[size=+1]6-D American Wheat or Rye Beer[/size]
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)
|============#===================|
[size=+1]Ingredients:[/size]
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
[size=+1]Schedule:[/size]
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
[size=-1]Results generated by BeerTools Pro 1.0.28[/size]
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...
[size=+2]First American Wheat[/size]
[size=+1]6-D American Wheat or Rye Beer[/size]
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)
|============#===================|
[size=+1]Ingredients:[/size]
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
[size=+1]Schedule:[/size]
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
[size=-1]Results generated by BeerTools Pro 1.0.28[/size]