Im about to bottle a Begian Golden Strong Ale which I fermented with WLP530 I mashed at 149F for 90mins, was 1.061 after the boil. I cooled to 68F, pitched and let fermentation rise at will. After a week I added 5.3 lb (17%) sucrose syrup (OG 1.085). After another two weeks gravity was 1.010 but tasted really sweet. I put the fermenters in the sun to help attentuation. Gravity stopped at 1.003 (96% attenuation)
I obviously havn't tasted it yet but - is this low gravity desirable in a Belgain Golden or should I mash higher to aim for a higher FG next time ?
Will it be drinkable or too dry ?
Any comments appreciated.
%17 is pushing the upper limits, that sugar get's completely converted to alcohol, so if your beer was mildly sweet at 1.010, all of that sweetness is still there...it is just accompanied by more alcohol now. I wouldn't be too worried about it. There is no doubt that raishing the temp "in the sun" probably caused your massive attenuation by heating up the fermenters and causing the yeast to go nuts.
saying whether or not its too dry also has to do with your own personal tastes. it does sound like it wouldnt be too dry but if you dont like anything dry it may be too dry on the other end of things if you dont mind a dry drink it could be just right or too sweet
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Is my Belgain Golden too dry ?
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