Barley wine FG at 1.014. How did that happen?

[j-pint]

I brewed the barley wine kit from NB http://www.northernbrewer.com/shop/barley-wine-extract-kit.html

And the final gravity is at 1.014. Which seems really low for barley wine. Far out of range for the style. How did that happen? Since it's out of range for the style, what style is it or is it just some hybrid sort of thing?

Btw, it tastes awesome and still has two months to go in the secondary.

Thanks for your thoughts.


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[KepowOb]

It just means you had higher than expected attenuation... it's only a point below the standard range (BJCP puts the FG range at 1.015 – 1.022), so I wouldn't really worry about it very much. Kinda impressive for an extract version to get down that far though.

 

[j-pint]

That's good to know! I get lucky with my attenuation every now and then. I have a poster of beer styles and the F.G. Listed there for barley wine was much higher- 1.024-1.032. Clearly the poster is a little off.




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[theheadonthedoor]

What ABV are you ending up with now? 10 points fown from expected fg on a barleywine I take it would be a considerable increase in alcohol.

And what yeast and fermentation temps did you use to crank out such a feat?

 

[Calder]

I prefer my beers drier than most. I like to get my BWs down to around 1.010. That is still plenty sweet due to the high OG. Make it how you like it.

 

[h-bar]

It happens. I have a barleywine in secondary now with 1.010 FG. I used two packets of US-05, plus ~200 mL yeast grown from an Odell bottle. It fermented at 63 F for a month. I made sure to keep my mash temp around 145F because I was worried about extracting too many unfermentables. It's pretty good, but the alcohol level makes it a little sharp. Hopefully bulk aging and bottle aging will smooth it out.

 

[j-pint]

My ABV Is at 10.3. I'll have to check my notes on yeast used. I don't have well controlled temps. I keep within recommended tolerance of the yeast but it fluctuates.


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