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Old 09-20-2007, 06:17 AM   #1
sause
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Default Belgian Triple

Ok I have a Blonde fermenting with Belgian Abby II yeast from Wyeast (1762). I thinking of pitching this right on the yeast cake.

Fermentables:
10.75# 2-Row
1# Cara-Pils
.25# CaraVienne
1.5# Clear Candy Sugar

Hops:

1oz. Styrian Goldings 6.8%AA@60min 20.2IBU
1oz. Spalter 4.0%AA@10min 4.9 IBU
1oz. Saaz 4.5%AA Aroma

What do you guys think? I'm sitting at 1.076 OG which is on the low side of the style with 25IBU which is the low side too. The Est. FG is 1.018 which is high for the style. I'm set at 12 pounds of grain since my mash tun basicly will be at max there. How could I get a lower FG without resorting to 25% of the fermentables as candy sugar?

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Old 09-20-2007, 06:50 AM   #2
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Higher attenuating yeast....er lower.... whatever.


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Old 09-20-2007, 07:56 AM   #3
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If you don't want to use candi sugar, or get a bigger mash tun your really only other option is to try and mash in around 149-150 and hold that for 60-75mins to get a more fermentable wort.

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