So I was tasting some of the "pilsner" I made a few weeks ago after putting it in the keg to age, and I noticed a fair amount of slickness in the mouthfeel for it. Generally, I would associate this with either oats or diacetyl. I didn't put any oats in there, and I gave it a 1 week diacetyl rest and did heated diacetyl tests and didn't get anything. I tried doing the heated test again, and I don't get any buttery/popcorn flavor or aroma, so I don't think it is diacetyl in there.
I have definitely encountered this when I have made oat heavy beers. This one had about 10% torrified wheat in it. Will the unmalted wheat give the same sort of slickness that you can get from unmalted oats? I don't think I have noticed this with unmalted barley in beers.
Also note, the beer is only just carbonated from the 5psi I put on it to keep positive pressure and it is unaged and unfined.
Recipe:
4.75lb pils
1.25lb munich light
1lb torrified wheat
0.5lb carapils
0.25lb caravienna
1oz Mt Hood @60
1oz Aurora Styrian @ 2
3oz Sliquid (pink) @ kegging
Wyeat 2124 Bohemian Lager
Pitch @45, ferment @48 to 75%, 55F to 90%, 60F to finish and d-rest for 5 days.
Any thoughts?
As a side note, the Aurora Styrian give a nice subtle spice and touch of citrus flavor which I think works pretty well.