mkade
Well-Known Member
So I recently brewed a tripel with one of main goals being to really dry it out. I aimed to mash at 148-149, but over the course of 90 minutes, it dropped down to 146. OG was 1.070 (though calculated 1.091 after I added sugar 4 days into primary), and I pitched the yeast (WLP 530) from a gallon starter, and fermented at 64 for two days before ramping up the temperature over several days. I held it at 84 for 5 days (according to brew like a monk, and another good thread on here, this is common practice and works well as long as the first few days are cool). Before reaching the peak temp, I added 2.5 pound of sugar that I inverted on my stovetop, just after the peak of high krausen, in an effort to make sure that I got full attenuation. When I racked to secondary, it had been in primary a total of 9 days and had dropped from 1.091 to 1.010. I was very happy because the 88% apparent attenuation (AA) (which is 72% real attenuation) was what I had been shooting for. I left it in secondary around 60F for a month, and then bottled yesterday. I was very surprised upon bottling to check FG and find that it had dropped all the way down to 1.000, giving 100% AA and 81% real attenuation, weighing in at 12+% abv. The hydrometer sample was crystal clear, free of any fusels that I could detect, and smelled wonderful. Anyone surprised by this very high attenuation? Anyone have similar experiences with WLP 530? I'm not worried that anything is wrong, I'm just amazed. I've included my recipe below for information sake.
14 lbs continental pils
0.25 lbs aromatic malt
2.5 lbs inverted cane sugar (added on 4th day of primary)
t = 60, 2.25 oz tettnanger
t = 15, 1.00 oz saaz
Yeast: WLP 530 from 1 G starter
OG: 1.070 (without sugar)
calculated OG including sugar: 1.091
14 lbs continental pils
0.25 lbs aromatic malt
2.5 lbs inverted cane sugar (added on 4th day of primary)
t = 60, 2.25 oz tettnanger
t = 15, 1.00 oz saaz
Yeast: WLP 530 from 1 G starter
OG: 1.070 (without sugar)
calculated OG including sugar: 1.091