Roggen, thick like syrup...

[Shifty11]

We brewed a Roggen beer a few weeks ago. It's in the keg now. But even after two weeks in the secondary and now about a week in the keg, it is thick like syrup. Personally, I prefer a "chewy" wheat/rye style beer. But this almost over the top; however it is not fully carbed yet.

Below is a picture of the grain and hop bill...
We did a single Decoction Mash.View attachment ImageUploadedByHome Brew1433119538.936848.jpg

Any ideas on why this happened? How can we avoid this in the future?

 

[Shifty11]

One contributing factor might be that we did not use a Whitlfloc tablet...

 

[LLBeanJ]

That's pretty normal for a rye brew, especially a Roggenbier. You either like that motor oil consistency or you don't. Personally, I've found my rye limit to be around 20% max of the total grain bill and even that is pushing it. Supposedly, a beta glucan rest around 110-120F helps break it down, but my experience is that it makes no discernible difference.