94% attenuation??!

[dawn_kiebawls]

Hey guys, I've had what I hope(d) to be a belgian IPA in primary for 12 days and I just opened her up to check gravity and DH. OG ~1.073 (I was a little buzzed and a few things went gunny. I'll explain) FG 1.009. 94% and it tastes like it just came out of a still!

Ingredients and process:

6.25lb extra light DME
1.00lb 2 row
0.75lb flaked oats
0.50lb honey malt
0.20lb caramel grain (I forgot to take notes of which variety)
2.00lb honey
0.50oz simcoe (12.7%AA) 60min
0.50oz cascade (8.6%AA) 60min
0.25oz galaxy (14.9%AA) 60min
0.25oz amarillo (7.7%AA) 60min
0.50oz mosaic (12.3%AA) 10min
0.50oz amarillo (7.7%AA) 10min
0.75oz galaxy (14.9%AA) 10min
0.50oz cascade (8.6%AA) knockout
0.75oz tahoma (2.9%AA) knockout
1.07oz citra (13%AA) DH
0.35oz amarillo (7.7%AA) DH
1.32oz tahoma (2.9%AA) DH
0.53oz simcoe (12.7%AA) DH
0.46oz mosaic (12.3%AA) DH

Yeast: WY3522 with a 3L starter (extra light DME 1.040) for 36 hours, ~72F, shaken about every hour (I do not have a stir plate) According to Palmers 'How to Brew' that should have given me about 300 billion cells.

steeped all grains between 150-155F for 40 minutes in 3 gallons distilled
brought to boil, added 3lb DME
followed hop schedule, 60 minute boil.
added 3.25lb DME at knockout
added 2lb honey at ~180F and let pasteurize for 20 minutes before cooling

Heres where I might have gotten off track. As I mentioned above I was a little buzzed at this point (that will NOT be an issue next time..) I topped up to 5 gallons took a gravity and it read 1.080+ so I added ~1/2 gallon more (did not stir in very well..will also fix that next time) then it was to right around 1.073 which is where I wanted to be, according to 'Brewers Friends' model.

pitched at 65F and let ramp itself up to about 72F for 48 hours
-took off like a bat out of hell. about blew the lid off within 24 hours
put in swamp cooler with water temp at 74F for another 48 hours
turned aquarium heater on and got water temp to 78F for 48 hours
ramped up further to 80F for 48 hours
unplugged heater and let it cool itself down to 70-72F for remaining 72 hours

tasted my FG sample and it is pretty high octane. Crystal clear but a very dry mouthfeel with next to zero body and minimal hop profile..

Where did this go wrong? Or did it not go wrong and I just did a poor job designing/executing the brew? From what I've been reading is most attenuations fall off in the mid 80s but I blew that out of the freaking water! I was hoping for a full bodied, highly hopped ~7% brew and it seems like I've got closer to 8.5%. Hopefully the substantial DH I just gave it will come through but I'm not sure if the jet fuel I just fermented will mellow out or if this is a total loss...Sorry for the extremely long read but I would love to hear criticism, advice, thoughts, encouragement, insults, etc...

Thanks again to this wonderful community and I look forward to hearing back from those with MUCH more knowhow than I. Cheers!

 

[Yooper]

Honey is extremely fermentable- and will ferment out 100%. That, plus the high temperatures and high attenuation, is responsible for the boozy flavor I'd assume.