Hey peeps, I need help figuring out why my wheat is soooo freaking cloying AND if there's anything that I can do to salvage it.
Here's my recipe:
Partial Mash
4.5 qts H2O
1 lb Rahr 2 Row
1 lb Flaked Wheat
115 F for 8 min
145 F for 40 min
Rinsed with steeping H2O + 1.5 qt H2O @ 163 F
Added H2O to bring boil volume to about 3 gl
2 lb Briess Wheat DME
.2 oz 13.5 AAU Magnum 60 min
2 lb Briess Wheat DME @ 20 min
Wyeast German Wheat 1 L starter
Stats
OG 1.044
FG 1.010
Expected IBU 10ish
Force carbed to about 2.7 vol CO2 in frige, stored for a month at room temp, put back in the frige.
I took the first 'finished' tasting today and it is soooo freaking sweet. Not sweet in a good way, crazy cloying sweet, undrinkably(for me) sweet. I don't recall this sweetness in any of my pre-kegging tastings.
Two questions: What caused this? Can I do anything about it?
My thoughts: My IBU's are already somewhat low and somehow I may have failed to get full untilization. And no, there is nothing that I can do to correct it.
Any help would be awesome.
~Clowder