Author Topic: slick mouthfeel from rye malt?  (Read 776 times)

Offline goschman

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slick mouthfeel from rye malt?
« on: August 08, 2014, 01:23:58 PM »
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?
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Offline morticaixavier

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Re: slick mouthfeel from rye malt?
« Reply #1 on: August 08, 2014, 01:30:02 PM »
wheat can lend a slickness as can diacetyl. rye can as well but it's different.
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Offline goschman

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Re: slick mouthfeel from rye malt?
« Reply #2 on: August 08, 2014, 01:35:51 PM »
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!
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Offline denny

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Re: slick mouthfeel from rye malt?
« Reply #3 on: August 08, 2014, 02:02:48 PM »
Yeah, rye malt can add a slick, kinda viscous mouthfeel.
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Offline dmtaylor

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Re: slick mouthfeel from rye malt?
« Reply #4 on: August 08, 2014, 07:27:38 PM »
Rye malt does add a very full viscous mouthfeel.  Yes it is most likely the rye.  Some people like it, some don't.
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Offline pete b

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Re: slick mouthfeel from rye malt?
« Reply #5 on: August 14, 2014, 07:43:03 PM »
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)
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Offline Joe T

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Re: slick mouthfeel from rye malt?
« Reply #6 on: August 15, 2014, 03:52:51 AM »
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.

Offline Jimmy K

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Re: slick mouthfeel from rye malt?
« Reply #7 on: August 15, 2014, 04:28:28 AM »
I had a beer that was 50% unmalted rye and it was so thick the bubbles actually rose to the top more slowly.
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