I have recently brewed a nice rye ale. It turned out very nicely, however, compared to all the other beers I've brewed, it has a really syrupy texture and thickness to it. It quite dry but it isn't strong, ABV is 5.5%. The main malts were pale, rye and some wheat.
So I was wondering - what are general influences on the thickness of a beer? Is it just the malts (I'd guess the wheat malt is at least somehow responsible for parts of the syrupiness)?