Very High Attenuation - Belgian Dark Strong

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

BWE

All Grain supports the Brain
Lifetime Supporter
Joined
Jan 10, 2014
Messages
214
Reaction score
31
Location
Waco
I recently brewed "The Number 8" AG from Northern Brewer. The grain bill was 10lbs of Belgian Pilsner Malt and 1.5 Belgian Cara 45. It also had 2lbs of Brown Candi Sugar and 1lb of Corn Sugar. The recipe called for 1.084 and I got 1.083, so no problems there. The FG though is what get's me. The 1762 Wyeast has an attenuation of 73-77%. My FG was 1.007 which puts it at 92% attenuation, at least on the few calculators I've tried.

I tasted it when I racked it over and it tastes great. I just wondered if maybe there was a possibility that some wild yeast got in there and brought it down farther, and if so will the taste change over time, or would I have noticed something right then?
 

Zippox

Well-Known Member
Joined
Jun 27, 2012
Messages
400
Reaction score
30
Location
Minneapolis
That's odd. I don't know enough about yeast to know if it's possible to get that far out of the normal attenuation range but that does sound extreme.
 

bestbuds

Active Member
Joined
Oct 18, 2013
Messages
36
Reaction score
3
Location
Guelph
You've got three pounds of highly fermentable sugar in there. That likely accounts for why your attenuation appears so high (attenuation numbers quoted from yeast manufacturers typically refer to all-malt test batches).
 

BigFloyd

Well-Known Member
Joined
Dec 20, 2012
Messages
5,262
Reaction score
767
Location
Tyler
What was the mash temp and how accurate is your thermometer? Mashing it lower than the already low mash temp typically used for this style would make the wort highly fermentable.

I wouldn't worry about it going to 1.007. It's supposed to be on the dry side anyway. I doubt that it has anything at all to do with "wild yeast".
 
OP
BWE

BWE

All Grain supports the Brain
Lifetime Supporter
Joined
Jan 10, 2014
Messages
214
Reaction score
31
Location
Waco
The mash temp was 152 and tapered down to 150 over an hour. I wondered if the low mash temp was it. 1.007 just seemed really low. Guess well see in a few weeks.

Sent from my SCH-I535 using Home Brew mobile app
 

beergolf

Well-Known Member
Joined
Jan 1, 2011
Messages
6,102
Reaction score
1,281
Location
collingswood
Seems pretty normal to me. With a low mash temp and all that sugar it will fement low.

Those attenuation numbers are not always correct. A lot of the Belgian/Saison yeasts take the beers down lower that the predicted FG.
 

roastquake

Well-Known Member
Joined
Aug 4, 2012
Messages
1,657
Reaction score
252
Location
Aiken
"2lbs of Brown Candi Sugar and 1lb of Corn Sugar"

This is why :)
 

shoreman

Well-Known Member
Joined
Feb 1, 2012
Messages
1,201
Reaction score
224
I'd be more excited that is attenuated more than went higher. Belgian beers should be very low in body especially this style - that's a lot if sugar in a 5gal batch so I think that is it.


Sent from my iPhone using Home Brew
 
Top