Belgian Blond Brix Reading off

[jermanimal]

I made a Belgian blond that is just at the end of conditioning phase. Started at 1.073 SG and is at 6.8 brix right now. Putting that in my software that is 0.999 FG.

WTF

I haven't run into this before, I 100% use a refractometer after I broke my hydrometer this winter.

It there a way to check if I get a hydrometer what my OG actually was. I am guessing I mis-recorded my OG at 1.073 SG, ~18.2 Brix.

Brew had 24 lbs of grain and 3 lbs of sugar for a 10 gallon batch. Seem to think my long mash at 150 could have reasonably hit 1.073, that is like 82% efficiency. Target was 1.065 at 70%, but all my recipes are set to 70%, but I always get better, espcially on longer mashes with Pils malt.

Anyway, is a 100% attenuation even possible? I didn't think it was. Had to be an error somewhere,

 

[jermanimal]

BTW, using WLP 550. Pitched low, one vial in each fermenter. No time to make started that brew day.

 

[william_shakes_beer]

I assume your software accounted for the alcohol present? If no, refractometers need to be corrected. If yes, what software do you use for correction? I'd like to obtain a copy for my use.

 

[jermanimal]

I use BeerAlchemy on my iphone and mac. Yes the corrected value from 1.073 SG start and 6.8 brix was 0.999 SG.

 

[ccfoo242]

Using Sean Terrill's site I get 1.0067.

Try it just in case I entered the wrong starting brix (18.4)
http://seanterrill.com/2012/01/06/refractometer-calculator/

 

[erikpete18]

Double check with a hydrometer if you can find one, but its not impossible. Remember that alcohol has a lower gravity than water, so its definitely possible to end up with a gravity below 1.000, especially in a dry style like a belgian blond. Don't get me wrong, .999 is definitely dry! But with the sugar addition and a long mash (how long, 90 min?) at a fairly low temp, you might have just wound up with a very fermentable wort.

Of course it sounds like you underpitched a little, but what temp did you ferment at? Higher temps could lead to a stronger ferment and lower FG. Also, did you do a mashout, and do you fly sparge? I could see forgetting a mash out while fly sparging allowing the enzymes to continue working in the boil kettle before the sparge is done, further breaking down sugars and starches. Finally, give it a taste, if it tastes fine you should be good! Belgian beers are supposed to be low FG to increase digestability, yours just might be exceptionally digestible!

 

[jermanimal]

That is a really good point. I wasn't being a very accurate brewer before hand and didn't calculate out how much water I needed, just eyeballed it in HLT. I had to stop the sparg and reload HLT and heat up. Added 20 mins to sparg time. I was heating up wort too as drawing off, it was at 180+, so not much there, the extra "mash" certainly could have done something.

Btw, the beer tastes quite good. Going to cold crash tonight and keg beginning of next week.

Thanks