Over fermenting?

[hopdawg]

I'm 5 days into fermenting BM's Outer Limits IPA (recipe below). I'm famous for my high attenuations. In this case I not so sure I want to since I'm not wanting yet another dry Pale Ale on my shelf.
My gravity readings were 1.074SG and I measured just now 1.016. I'm using Nottingham yeast and my temps are 68-72F.
I mashed at 156-158F for 45 mins.
Do you think it will further attenuate? Show I cold crash it?



BM’s Outer Limits IPA
Batch Size: 5.50 gal
Boil Size: 8.13 gal
Estimated OG: 1.075 SG
Estimated Color: 12.8 SRM
Estimated IBU: 61.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 75 Minutes

Ingredients:
------------
13.00 lb 2 Row Gambrinus Pale Malt
1.75 lb Munich Malt (9.0 SRM)
1.00 lb Honey Malt (25.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)

0.75 oz Nugget [13.00%] (60 min) (First Wort Hop)
0.50 oz Amarillo Gold [8.90%] (45 min)
0.50 oz Centennial [10.00%] (30 min)
0.50 oz Amarillo Gold [8.90%] (15 min)
0.50 oz Cascade [7.80%] (10 min)
0.50 oz Cascade [6.10%] (5 min)
0.50 oz Centennial [10.00%] (0 min)

.50 oz Amarillo Gold [8.90%] (Dry Hop 7 days)
.50 oz Centennial [10.00%] (Dry Hop 7 days)
.50 oz Glacier [5.60%] (Dry Hop 7 days)

 

[brewmasterpa]

how long has it been fermenting??? due to your numbers, i think youre probably done in any case. that is a fairly close attenuation percentage for your yeast.

 

[hopdawg]

It's been going 5 days

 

[Yooper]

I've had some overattenuation problems myself in the past. I've had some very dry beers, that's for sure. My suggestion is to check and double check your thermometers- if you're mashing at 158, then you shouldn't have a problem with it drying out too much. In my case, my thermometer was 4 degrees high- so I was mashing lower than I thought and some of my beers went to 1.007 and 1.008!

It may or may not attenuate further, but I don't think cold crashing is the answer. Let it finish, and then for the next batch, try using a less attenuative yeast, try checking the thermometer, etc and see if that helps.

 

[brewmasterpa]

yeah, id let it finish, i think youll be ok to let it go 5-9 more days. and next time you do a brew such as this, may i suggest wyeast strain 1272. that has an attenuation of 72-76 percent whereas right now youre at 78%. its probably finished but you could be at 82-85% by the time youre done! just keep checking it and if it gets down to about 1.012, id probably crash it at that point. then next time try the wyeast 1272. cheers!

 

[hopdawg]

Thanks. Appreciate the input.