Gravity in Porter is too high

[BeeRad77]

I have an imperial porter recipe that I cobbled together from a few online sources and a bottle of imperial porter. The goal was to replicate a beer a friend of mine had in Alaska that she wanted a batch of.

The OG was supposed to be 1.089, but I somehow overshot it and ended up with 1.094 (problem I consistently have with dark beers for some reason). After two weeks, the gravity is sitting at about 1.023, too sweet for my liking. Any suggestion on how I could drop it some more to around 1.015 or so to get rid of some of the sweetness?, or is this as good as I am going to get with this recipe? Recipe is below. Thanks!

IBU 46
OG 1.094 at 68 deg (expected 1.089)
SRM 41
Fermented consistently at 68-70 degrees
Full boil
6 gallon batch

Light DME 8.0 lbs, 60 min
Caramunuch 1.5 lbs, steep 30 min
Wheat LME 1 lb, 60 min
Crystal 60L .75 lbs, steep 30 min
Choc Malt .75 lbs, steep 30 min
Honey malt .3 lbs, steep 30 min
Carafa III malt, steep 30 min
Maple Syrup .5 lbs at flame out
Molasses .5 lbs at flame out
Cascade Hops 1.25 oz, 60 min
Hallertauer 1.75 oz, 20 min
Wyeast British Ale yeast (starter)

Secondary:
Coconut, 1.5 lbs
Cocoa Nips, Amount TBD

 

[freisste]

What yeast did you use? You already have over 75% apparent attenuation, so with many yeasts you won't get any more. You are also about 9.5% alcohol (check that number, I did it in my head), so some yeasts may go to sleep at that point.

You could try a higher attenuating yeast. Make a starter and pitch into the beer at high krausen. I think this is the method, I'd wait for someone to second that before following my directions.

For what it's worth, I would leave it alone.

 

[brewmeister13]

Personally, I don't think you overshot by that much. I would agree that you could use a higher attenuating yeast to finish it out (choose something clean and up to a big job). If your yeast are up to it, I imagine that you could also add some boiled corn sugar to dry it out a bit. I'm not sure about this method with an imperial porter, but I know that it is used sometimes in really big imperial IPAs.

 

[frazier]

With that high an OG, I don't think you'll find it sweet. I also advise leaving it as is.

 

[AZBeerNut]

74% attenuation and 9.3 percent ABV... sounds like you did a great job, actually!

If the taste is still too sweet, to you, you can always pitch in some higher gravity yeast, after a starter...... but you may find that sweetness will subside after some good bottle conditioning, so I'm with the rest of the posters, above; I'd call it done!

 

[ChemicalBrew]

I think that carbonation and bottle conditioning will help. I found that a porter of mine that stalled around 1.020 and that tasted a bit sweet at bottling, was much more balanced after carbonation.