[Iliff Ave]

I have a wheat beer on that I threw 10% rye in just for the hell of it. It has developed a very "slick" mouthfeel almost like what you would expect from flaked oats. Is this from the rye?

[morticaixavier]

wheat can lend a slickness as can diacetyl. rye can as well but it's different.

[Iliff Ave]

hmm okay. I do a lot of wheat beers and never have detected this. It could be diacetyl I suppose but I am not getting that distinct flavor. Sounds like I need to do another taste test shortly!

[denny]

Yeah, rye malt can add a slick, kinda viscous mouthfeel.

[dmtaylor]

Rye malt does add a very full viscous mouthfeel.  Yes it is most likely the rye.  Some people like it, some don't.

[pete b]

I have 2 homebrews bottled with about the same percentage of rye malt. One is Denny's rye IPA recipe and the other is a rhubarb rye saison I came up with. I get the viscous feel in the IPA but not the saison. I really appreciated the balance that the viscous mouthfeel brings to an IPA. I didn't have the lava soap on the tongue feeling I get with a lot of IPAs. ( I'm assuming you all have had your tongue washed out with soap for having a potty mouth)

[Joe T]

I have 2 homebrews bottled with about the same percentage of rye malt. One is Denny's rye IPA recipe and the other is a rhubarb rye saison I came up with. I get the viscous feel in the IPA but not the saison. I really appreciated the balance that the viscous mouthfeel brings to an IPA. I didn't have the lava soap on the tongue feeling I get with a lot of IPAs. ( I'm assuming you all have had your tongue washed out with soap for having a potty mouth)

I feel that stating a particular percentage of malt is useful only for scaling a recipe. The actual weight of malt in a given volume of beer decides what that beer will be.

[Jimmy K]

I had a beer that was 50% unmalted rye and it was so thick the bubbles actually rose to the top more slowly.