FG of 1016 okay??

[Deon Botha]

Hi there fellow brewers. Hope you are all doing well. Got a couple of questions on a batch of Golden Ale. So I brewed a Mangrove Jacks Golden Ale kit, added 1kg of dextrose, and by accident 1.8kg unhopped malt extract. I only meant to add half, but got distracted. So my SG was 1058. My FG is 1016. So does that mean that it hasn't fermented out completely, or is this okay? Or any other reasons? Thank you in advance.

 

[Gnomebrewer]

It depends on the yeast. 1.016 is reasonable for a typical 1.058 beer - it's 72% apparent attenuation. But, with 1kg of dextrose, most yeasts would take it lower (maybe 1.013ish). So, it could be the yeast strain, or insufficient yeast pitched (the packet could have been old or mishandled), or fermented too cool or had temperature swings. It's not worth worrying about though. If it has stayed steady at 1.016, go ahead and package.

 

[Deon Botha]

It depends on the yeast. 1.016 is reasonable for a typical 1.058 beer - it's 72% apparent attenuation. But, with 1kg of dextrose, most yeasts would take it lower (maybe 1.013ish). So, it could be the yeast strain, or insufficient yeast pitched (the packet could have been old or mishandled), or fermented too cool or had temperature swings. It's not worth worrying about though. If it has stayed steady at 1.016, go ahead and package.

Okay thank you for the info

 

[VikeMan]

It depends on the yeast.

@Deon Botha, expected Apparent Attenuation does depend on the yeast. It also depends on the grain bill/fermentables (in this case the extract manufacturer's grain bill and the added sugar), the Mash Temp (extract mfr's), and the Mash Length (extract mfr's).

In other words, it depends on the yeast strain and on the fermentability of the wort (which is itself driven by several factors).

 

[schmurf]

If you added twice as much LME as you intended, without compensating with more water, it might not taste as you expected...

 

[Deon Botha]

@Deon Botha, expected Apparent Attenuation does depend on the yeast. It also depends on the grain bill/fermentables (in this case the extract manufacturer's grain bill and the added sugar), the Mash Temp (extract mfr's), and the Mash Length (extract mfr's).

In other words, it depends on the yeast strain and on the fermentability of the wort (which is itself driven by several factors).

Thank you