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This beer turned out amazing. Bottled it last week, figure I will wait another 2. But I tasted it before I bottled and it is just about perfect

Seems like a normal amber ale. I wouldn't bet the farm on beersmith. If you have more specialty grains on hand, I would up the caramel by 8oz. But brew it as is, if you like it just tweak from there. 32 bucks is not a bad price. Sent from my SGH-M919 using Home Brew mobile app

If you "steep" your grains at 145-160 degrees for 30-60 minutes, you basically mashed them, so do not worry about it at all. It all sounds perfectly fine. I did steep them at 155 going down to 150 for 40 minutes. I dry hopped it last week, and it smells soooo good I can hardly wait, thats the...

My guess would be that you didn't mix your extract well and that your OG was nowhere near 1.071. That you got very little fermentables from the grain. Also agree that your over attenuation came from the large amount of simple sugars. The actual OG was 1.071 measured. The predicted was 1.080...

I agree with too much sugar. 1 pd is enough. Try 2 oz for dry hopping and I have had really good results with wyeast 1056. You grav will be pretty high and it can take it Sent from my SGH-M919 using Home Brew mobile app

Bump Sent from my SGH-M919 using Home Brew mobile app

Fermentables Amount Fermentable PPG °L Bill % 6 lb Dry Malt Extract - Amber 42 10 54.5% 1 lb Belgian Candi Sugar - Amber/Brown 38 60 9.1% 1 lb Maple Syrup 30 35 9.1% 8 lb Total Steeping Grains Amount Fermentable PPG °L Bill % 1 lb American - Caramel / Crystal 80L 33 80 9.1% 1 lb...

So I did an AIPA that started out at 1.071 and finished at 1.010. I thought that was way to low. I used maple syrup and had 3 pds of steeping grains, but is that way to low? Brewersfriend estimated 1.020 for FG. I am a little nervous as I bottle it. Any thoughts or suggestions? This is my fifth...