« on: February 04, 2012, 10:03:05 AM »
I brewed a specialty rye beer and have some concern about it having a slick mouthfeel. It’s a 1.075 OG recipe that had 40% rye (30% malted / 10% flaked) and 80 IBU's of American hops. Kind of a Roggenbier meets American IPA experiment. It's tasty, but I’m thinking the mouthfeel might be a distracting problem.
So, here's the question. Is it even a problem? In a BJCP competition, would slick mouthfeel take away points in a rye based beer in the Specialty Beer category? The guidelines describe a Roggenbier as having a medium to full body, but nothing specifically about slickness. Any judges or someone experienced with rye beers have an opinion on how the beer would do in a contest?