AIPA low finishing grav

[skatonic]

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 and most complex brew. I attached the link to the recipe.

http://www.brewersfriend.com/homebrew/recipe/view/109253/ma-duece

 

[wildactbrewer]

What were your steeping grains? Brewersfriend calculates the efficiency of steeping grains at 35% by default. Depending on what type of grain you used there may not have been as much starch conversion as calculated.

Yeast attenuation has a lot to do with FG as well. I couldn't access your recipe via the link. Was 1.071 your calculated or measured OG?

 

[Kingbogart]

It looks like your recipe isn't public through brewersfriend so I can't look at it. According to BJCP guidelines for AIPA, 14B the acceptable range for the style is 1.010-1.018. You're on the drier side of that, but should still be ok. Without being able to see the recipe it's hard to say exactly how you got there, but I'm guessing that the maple syrup which is highly fermentable, combined with higher yeast attenuation and decent pitch rate would generally get you there.

 

[prohl84]

I am a little nervous as I bottle it.

If you are thinking bottle grenades don't worry; barring an infection that beer shouldn't drop any further. I use Beersmith and regularly get slightly higher attenuation than what it estimates depending on yeast.

 

[skatonic]

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 German - Munich Light 37 6 9.1%
1 lb United Kingdom - Pale 2-Row 38 2.5 9.1%
Hops
Amount Variety Type AA Use Time IBU
2 oz Falconer's Flight Pellet 10 Boil 60 min 35.84
1 oz Fuggles Pellet 4.5 Boil 20 min 4.88
1 oz Fuggles Pellet 4.5 Boil 3 min 1
2 oz Cascade Leaf/Whole 7 Dry Hop 0 days
Show Summary View
Yeast
Wyeast - American Ale 1056

Starting OG was actually 1.071
I also used a yeast nutrient, which I use in all of mine. I think I may leave it out next time. BTW thank you all for your replies.

 

[skatonic]

Bump

Sent from my SGH-M919 using Home Brew mobile app

 

[wildactbrewer]

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 German - Munich Light 37 6 9.1%
1 lb United Kingdom - Pale 2-Row 38 2.5 9.1%
Hops
Amount Variety Type AA Use Time IBU
2 oz Falconer's Flight Pellet 10 Boil 60 min 35.84
1 oz Fuggles Pellet 4.5 Boil 20 min 4.88
1 oz Fuggles Pellet 4.5 Boil 3 min 1
2 oz Cascade Leaf/Whole 7 Dry Hop 0 days
Show Summary View
Yeast
Wyeast - American Ale 1056

Starting OG was actually 1.071
I also used a yeast nutrient, which I use in all of mine. I think I may leave it out next time. BTW thank you all for your replies.

Sounds like it's done to me. The fact that you included 2-row in your steeping grains assures that you had enzymes for starch conversion. I see no reason why NOT to bottle it up. I doubt that it's gonna go any lower and wouldn't worry about bottle-bombs. The combination of the belgian sugar and simple sugars from the syrup probably caused it to over attenuate. No big deal in my opinion.

 

[JustLooking]

Time and temperature of your steep? Or did you do a partial mash? You should never steep base malts. Both your Munich and 2-row are base malts that need to be mashed.

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.

 

[Yooper]

1.010 is perfect for an IPA's FG.

Here's the BJCP guidelines:

Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%

Using a calculator for a FG is a guestimate at best, and they aren't particularly accurate. Lots of things go into yeast attenuation, including ingredients and yeast strain, and the calculator probably just gives you a standard 70-75% attenuation. I like brewing software, but not for guessing FG at all. It's pretty poor at predicting that.

 

[skatonic]

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.[/QUOTE]

The actual OG was 1.071 measured. The predicted was 1.080, but I didn't reach it. I was not aware that you shouldn't steep 2 row. I appreciate the advice. I guess I just wanted validation this brew wasn't going to turn out crap. I am going to cold crash it at the end of the week then bottle. I will post the results. I tested the FG again today with no change, still 1.010. I drank some and it was very good, but just a little bitter on the finish. Not the good bitter either, but not so bad it's undrinkable. I hope time will fix it.

 

[Yooper]

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, but I didn't reach it. I was not aware that you shouldn't steep 2 row. I appreciate the advice. I guess I just wanted validation this brew wasn't going to turn out crap. I am going to cold crash it at the end of the week then bottle. I will post the results. I tested the FG again today with no change, still 1.010. I drank some and it was very good, but just a little bitter on the finish. Not the good bitter either, but not so bad it's undrinkable. I hope time will fix it.[/QUOTE]

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.

The "bitter" taste may be something that will mellow once the beer is carbed up but it's hard to say at this moment without knowing your exact technique. It probably will turn out pretty darn good, I think!

 

[skatonic]

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 really hard part about all this.

 

[JustLooking]

I did steep them at 155 going down to 150 for 40 minutes.

Like Yooper said, that is mashing. Actually called a Partial Mash. Strange that the recipe you linked to didn't mention it and just called it steeping. Oh well. Should be a good IPA. Good job!

 

[skatonic]

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