Belgian Golden Ale over attenuated

I made a belgian golden ale, 5.6 gallon

11# / 5kg pils , weyermann
0.66# / 0.3kg carahell
0.66# / 0.3kg light munich
2.2# / 1kg corn sugar
1oz /30 g. Hallertau Tradition (Pellets, 7.1 %AA) boiled 60 minutes.
1oz /30 g. Tettnanger (Pellets, 4.1 %AA) boiled 15 minutes.
Yeast: White Labs WLP570 Belgian Golden Ale

I mashed for 80 minutes at 151F / 66C
fermented with yeast I washed from a previous batch, and pitched the whole amount.

fermented at 18C / 64.5F and slowly shifted temp to 24C / 75F over a week.

OG - 1.072
FG - 1.004

attenuation 94+%

I didn't expect it to attenuate that far....
I didn't mash that low, although a bit long...

any comments on this yeast/style or my process ?

The mash is a little low for what I like out of that style, but still that is super-attenuated especially considering you didn't use any sugars. I don't have any experience with that yeast, so I can't speak to it.

I forgot the 1kg corn sugar...

edited.

ohad said:

OG - 1.072
FG - 1.004

attenuation 94+%

I didn't expect it to attenuate that far....
I didn't mash that low, although a bit long...

Click to expand...

Remember that is apparent attenuation, not actual. Sounds nice and dry -- should bring out the yeast flavors quite well.

Nate

I had this happen for a duvel clone of mine, went down from 1.089 to 1.005. Carb it up quite high, think like 3.4 volumes or so, that will help increase the feeling of body due to the high carbonation, along with the head this will create, let it age out for a while, and you'll be fine.

Yeah, that corn sugar is what did it. I think you'll be pleasantly surprised by the resulting beer.