Since I can't leave well enough alone I decided to do another recipe of my own, losely based on some dubbel recipes I saw here. It used White Labs Trappist Ale yeast, WLP500. Here's the recipe
6.25 lbs Extra light dry extract - 3.25 lbs at start, 3 lbs 10 mintues before end of boil.
1/2 lb 80L crystal malt
1/2 lb Caravienne
1/4 lb Aromatic Malt
1/4 lb Special B
1.5 oz Styrian Goldings (4.1% AA) 60 min
1 oz Saaz (3.2% AA) 15 min
White Labs WLP500 Trappist Ale
2.0 lbs clear candi sugar in primary at 4 days
Grains were mashed in either 2 or 3 quarts of water for 60 minutes at 155 F.
The OG before adding the candi sugar was 1.065. I took a SG reading before adding the candi sugar that came out to 1.019. The candi sugar was boiled for 10 minutes in 2 cups of water, cooled, and added to the fermenter. I didn't take a SG after that, but in beersmith 2 lbs of candi sugar adds .014 to the gravity. So my total OG should have been 1.079, correct? I just took a FG reading and it came in at 1.012. Beersmith's estimated OG was 1.075 and esitmated FG was 1.017 though.
I did take the temperature of the beer when I took the readings and ran them through the hydrometer adjustment in beersmith, so all the measurements are the corrected ones. I checked the hydrometer in water, and it reads at 1.000.
So according to beersmith I"m looking at 8.77% ABV, as opposed to 7.5% estimated. Am I doing something wrong with my calculations, or did these yeast just attenuate much better than expected? I'm not complaining or anything, just want to make sure I understand this correctly.