help with a Belgian strong
I rarely pick up recipes from the LHBS, but I wanted to go with something "proven."
So here goes. I did not plan on 65% efficiency - I normally get 75-80%, but I got what I got.
Author: abt 12 "Stumblin Monk
Size: 5.0 gal
Original Gravity: 1.085 (1.075 - 1.110)
Terminal Gravity: 1.021 (1.010 - 1.024)
Color: 23.73 (12.0 - 22.0)
Alcohol: 8.42% (8.0% - 11.0%)
Bitterness: 37.4 (20.0 - 30.0)
15 lb Belgian Pale
.75 lb Kiln Coffee Malt
1.0 lb Belgian Candi Syrup
.75 lb German CaraMunich I
.75 lb Crystal 60
.13 lb Belgian Special B
.13 lb German Carafa II
2.0 oz Goldings (5.0%) - added during boil, boiled 85 min
mashed at 152 x 90 mins
The recipe states to ferment at 68-70 F. (I used Wyeast Belgian abbey II with a very large starter.) After this, rack to secondary and pitch White Labs 099 until reaching a FG of 1.025.
Today I checked the gravity using the refractometer and a hydrometer. The refractometer is giving a reading that when plugged into BTP states a FG of 1.016. The hydrometer states 1.021. In either case, this is lower than the recipe states it should be AFTER the second pitching.
So - what should I do? Pitch it anyway? Add some fermentables and then re-pitch? If so, what?
This is my first Belgian so I am a bit lost.