Using Wheat for Mouthfeel

[G2Brew]

Inspired by San Tan Brewery, I decided to try using a pound of malted wheat in my IPA to give me more mouthfeel, instead of 6-row or oat. HUGE success in that department - the mouthfeel is perfect. It is one of the tastiest brews I've ever made. It's all cascade, with 7oz (in a 70 OG beer) mostly late addition, so it's not too bitter - a really nice balance. In fact, the impact is more of a very tasty American Amber than an IPA, even though it ended up at almost 8%ABV. The color is perfect, and the clarity is very good. My only problem is that I'm not getting much head. I was surprised, since I've never had that problem before. I just kegged it Friday, so it's not fully charged yet. I don't know if that's the problem or not. Any ideas on how to get more head retention?

 

[iambeer]

Wheat should get you head. Lots of head. You could try oats. you'll get more head that way. Not sure about mouthfeel, but head, yes.

 

[helibrewer]

Give the keg a few more days...and make sure your glassware is nice and clean.

 

[G2Brew]

Day 5 after kegging - using the tried and true "slow" method of force carbonating at final pressure - and a nice head is now appearing. Not as much as I expect at the end, but certainly enough. The mouthfeel is perfect, and the taste is amazing. The wheat experiment is a winner, in my book.

 

[harrymanback92]

I like the combination if wheat, and maybe .25 of flaked barley.

The flaked barley can give you a dry Irish stout mouthfeel though.