So I brewed what's supposed to be a session apa/IPA type beer. The malt load came out as:
3.3 lbs breiss light Pilsen malt extract
1 pound Munton's extra light dime
.5 pound catapils
.5 pound crystal 10
10 ozs sucrose
The sucrose was there to bump up the abv a little higher and dry out the finish a bit. My OG was 1.040, I just took a hydro reading and I'm getting a 1.004, and that's after 5 days in the primary. Fermented at a pretty consistent 66 degrees using a smack pack of wyeast 1056 American ale.
Now, as a note, I'm extremely happy with the sample I tasted after I took the reading. Great hoppyness before the dry hop, nice malt profile the finish nice and slightly dry and crisp. Can't wait to see what it tastes like when it's been dry hopped, chilled and carved.
But I'm just trying to understand the results. My estimate was a FG of closer to 1.009. And this seems like the yeast were particularly effective. They've even started to floc out quite nicely, which I understand isn't always super fast with this strain. Any insight? My guess is the sucrose was completely fermented out and added more abv than I estimated, the smack pack was also only 5 or so days old from the package date to when I used it, and I got good aeration in the wort.
But I'd love to hear peoples thoughts.
3.3 lbs breiss light Pilsen malt extract
1 pound Munton's extra light dime
.5 pound catapils
.5 pound crystal 10
10 ozs sucrose
The sucrose was there to bump up the abv a little higher and dry out the finish a bit. My OG was 1.040, I just took a hydro reading and I'm getting a 1.004, and that's after 5 days in the primary. Fermented at a pretty consistent 66 degrees using a smack pack of wyeast 1056 American ale.
Now, as a note, I'm extremely happy with the sample I tasted after I took the reading. Great hoppyness before the dry hop, nice malt profile the finish nice and slightly dry and crisp. Can't wait to see what it tastes like when it's been dry hopped, chilled and carved.
But I'm just trying to understand the results. My estimate was a FG of closer to 1.009. And this seems like the yeast were particularly effective. They've even started to floc out quite nicely, which I understand isn't always super fast with this strain. Any insight? My guess is the sucrose was completely fermented out and added more abv than I estimated, the smack pack was also only 5 or so days old from the package date to when I used it, and I got good aeration in the wort.
But I'd love to hear peoples thoughts.