Astringent Wheat

Question for the group......just tasted my second attempt at a wheat beer - this time was a honey wheat and the previous batch was a dark wheat. Both batches seem to have an astringency that does not appear in any of the other ales I've brewed.
Both wheats were partial extract brews with specialty grains used during the pre-boil. I don't believe I over steep the grains and kept the water temp below 165 during the pre-boil so I'm pretty sure it's not a problem with tannins. Both were fermented in the primary at a relatively high temp (perhaps 65 - 68 degrees F.) then racked to a secondary maybe a week or so later.
Is there anything special about a wheat beer that can lead to the defect I'm detecting? Could the ferment temp be too high?
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