I got a quick question about a recent brew I made. Last week I did a french siason. It was a recipe I found at the local homebrew store. The recipe is this.
12 lbs 2 row
0.5 lbs Munich malt
0.75lbs wheat malt
0.25lbs Brown malt
12.5 AAU perle - 60min
1.6 oz sterling - 15 min
2.0 oz Will - 0 min
As you can see this is a fairly hoppy siason, probably why they called it westcoast siason.
My brew day went perfectly. I mashed at 150F and it only dropped to 149 over 75 min. I did a 1L starter the night before and put it on my stir plate. Probably was on the plate for 20 hrs before I pitched it the next day. The heat here in Vancouver this week has been hot and we had +30C days all last week. I pitched the beer and within 3 hrs it was going crazy. It was swirling like mad! I hit my OG bang on at 1.056.
Ok so now to the questions. I just racked it and my final gravity is 1.000. It might be 1.001 or 2 but its really hard to tell. Is this a problem? I know that the lower mash temp made it more fermentable but there is no body in this beer at 1.0. Did I do something wrong or should I have added some carapils for more body? Has anyone had that low of a FG? How did the beer turn out?