Final Gravity to high?

[ampsman]

Another stupid question.

So I made a Scotch ale (extract with steeped grains) that specified OG should be 1.082-1.085.
It also specified target ABV should be 8%.
I hit 1.084 for starting and 1.028 for my final gravity which puts me right around 7.5%.
But everything I read say 1.028 is to high for final gravity.
What issues might I have with this final gravity?
I only did a primary and had it in there for 3 weeks, FG reading didnt move for 3 straight days before bottling.
Temps were 68-72.

 

[Germelli1]

It depends on a lot of things (primarily two things)! What yeast strain did you use? What was your extract recipe and specialty grains?

 

[Guden]

Scottish ale yeasts tend to be low attenuating to give that sweet scotch ale character. That being said 1.028 seems just a little high (only about 68% apparent attenuation) but not overly out of the range for this style.

 

[squirrelly]

It sounds like you are still within style guidelines. The only problems I can see with this beer is the residual sugar left from lower attenuation, though you may find it pleasant and still to style. The bigger concern is the Scottish ale yeast likes to be cold. I normally ferment my wee heavies and 60-80 schillings at 59-61 degrees. This will make some heads turn, but room temp for this yeast is 60*. By doing a cooler ferment, I find that I get a really clean and well attenuated beer. I typically like my scotch ales pretty dry, finishing about 1.020 if OG is 1.080.

I started doing this after my wife entered two wee heavies into competitions, and while they scored well, just about every score sheet recommended we do what I am advising. Since then the same beer fermented at 59* for 6 weeks has taken two first place and a second in competitions.

Either way I'm sure you will be happy with the results. If you notice sweet characters and a little fruity notes, that is why.

[email protected]. on tap: homemade sarsaparilla and easy virtue blonde. primary: heffewitzen, blow your top steam. conditioning: fruity monk Belgian wit

 

[ampsman]

Thanks for the info everybody.
The yeast was White Labs - Edinburgh.