I have a little dilemna. I have Northern Brewer Caribou Slobber in primary right now. I used Wyeast Northwest Ale 1332, which hit the top level of approximate attenuation at 71% like a champion. I was planning on pitching a celebration ale on top of it. However, with only 71% attenuation I'm reluctant to throw anything too big on the cake. What are some ways to manage the sweetness of a bigger beer since anything around 1.060 is going to finish near 1.020? I was thinking about adding some dextrose to dry it out a bit. I'm thinking about modifying this recipe
to bring the partial mash down to a total of 3.5lbs.
1lb Crystal 50L
6lb Amber LME
.6oz Warrior 60min
1oz Centennial 15min
1oz Chinook 15min
Dry hop 1oz Centennial & 1oz Chinook
Estimated OG: 1.061
Estimated FG: 1.015-1.018
Estimated ABV: 5.6%
I would like to get the brew up into the 6%+ range, but the yeast will leave too much sweetness. Am I trying to do too much with this yeast?