Belgian Tripel 96.6% attenuation?

[jasonclick]

So I recently brewed a Belgian Tripel.... here's the recipe... i basically copied down what Jamil Z gave as a recipe in his "Brewing with Style" podcast.

14# Belgian Pilsner
4oz Belgian Aromatic
2.5 table sugar

2.5 oz Tettnanger 60 min
.5 saaz 10 min

I pitched and out of date White Labs - Trappist Ale yeast AL500. I grew it up in a yeast starter but it didn't look too active so I also pitched some Spencer Trapist Ale dregs I had been growing up on in some wort and stir plate.

I started the fermentation temp @ 64 F (17.7 C) (I've got a STC-1000 with celicus and ramped up 1/2 C until it reached 71 F

I checked the gravity yesterday and it's at 1.003. It started @ 1.088. Brewers Friend says that's 96.6% attenuation. It tastes good... just a little hot alcohol wise. Doesn't taste infected.

I don't normally brew Belgian beers... is this out of the norm?

 

[Psylocide]

What temp did you mash at?

Also, you have 2.5 table sugar on there... what is that? 2.5#? Oz?

 

[DemonsRun]

What Temp did you mash At? Have you tried playing with the new mash temp feature in Brewers Friend? Set the Mash Temp and change it around a few degrees and watch the OG change.

 

[jasonclick]

What temp did you mash at?

Also, you have 2.5 table sugar on there... what is that? 2.5#? Oz?

149F and it was 2.5 pounds of sugar

 

[jasonclick]

What Temp did you mash At? Have you tried playing with the new mash temp feature in Brewers Friend? Set the Mash Temp and change it around a few degrees and watch the OG change.

I haven't messed with the feature you are talking about. I always have a confusing time entering the mash schedule in brewers friend.

 

[finsfan]

149F and it was 2.5 pounds of sugar

There is your answer. 149 mash temp and that much sugar will produce an extremely dry beer.

 

[finsfan]

What Temp did you mash At? Have you tried playing with the new mash temp feature in Brewers Friend? Set the Mash Temp and change it around a few degrees and watch the OG change.

OG or FG? OG should not change due to mash temps as long as its in the proper range (~148-158)

 

[jasonclick]

OK thanks. I'm hoping the alcohol heat calms down a little. I brewed it for a competition in October so it has several months to age.

 

[finsfan]

OK thanks. I'm hoping the alcohol heat calms down a little. I brewed it for a competition in October so it has several months to age.

It will just take some time to age. It should be fine by October.

 

[DemonsRun]

OG or FG? OG should not change due to mash temps as long as its in the proper range (~148-158)

-you are correct the FG changes as you adjust Mash Temp-
thanks for catching the typo!

 

[finsfan]

-you are correct the FG changes as you adjust Mash Temp-
thanks for catching the typo!

Haha just making sure thats what you meant.