Why did my beer dry out so much?

I brewed an IPA 3 weeks ago and I took a sample while dry hopping today and it finished at 1.010. I mashed at 153F and the OG was 1.064.

That sounds about right to me. If you want it sweeter mash in a little higher.

zach1288 said:

I brewed an IPA 3 weeks ago and I took a sample while dry hopping today and it finished at 1.010. I mashed at 153F and the OG was 1.064.

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1.010 is a typical ending FG for IPAs. That's where I normally want most of mine to finish up. Starting at 1.064, it would be reasonable for most beers to finish at 1.010.

Which yeast strain did you use, and what were the ingredients? Some ingredients are less fermentable than others.

7.2% sounds good to me

1.010 is fine. If it is too dry for your taste, then next time mash higher or add some more caramel malt.

Wait it out and see how you like it.

Here is your solution...

beergolf said:

mash higher or add some more caramel malt.

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How much and what type of caramel malts did you use?

Like everyone else, my reaction is what's the problem; 1.010 is excellent for an IPA.

But, I agree, with mashing at 153 F you would normally expect to finish higher (depending on yeast and any simple sugars used).

You might want to check your thermometer. A 5 degree error can make a lot of difference.

Yooper said:

1.010 is a typical ending FG for IPAs. That's where I normally want most of mine to finish up. Starting at 1.064, it would be reasonable for most beers to finish at 1.010.

Which yeast strain did you use, and what were the ingredients? Some ingredients are less fermentable than others.

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It was a two hearted clone that I found on this website. I used 1056.

calder said:

you might want to check your thermometer.

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+1