I am having trouble with an extract IPA recipe that finishes too sweet.
OG 1.064-1.072, FG 1.012 using Wyeast 1056, sometimes Safale S-05.
Current Recipe (4th edition)
7 lbs Light DME
4 oz Carapils
3 oz Caramel 40L
Warrior, Cascade, and Citra hops with Hopville calculated IBU 59.
Original recipe used 12 ounces of crystal malts.
With each batch I have basically cut the crystal malt by half, with no significant difference in the sweetness.
All 4 batches used 4 oz Carapils. All specialty grains steeped at 155 for 30 minutes in full 5.5 gallons of water.
I don't think lack of attenuation is the issue as it always finishes near 1.012.
Also, a blind taste test revealed that a six month old sample bottled from the
first batch that used 4 times the crystal malt, was still too sweet,
but actually less sweet than the recently bottled batch with 1/4 the crystal malt.