3 weeks ago I brewed my first partial mash, a belgian blonde, I used wyeast saison3724 yeast hoping to achieve a more robust flavor profile. Fermentation started 10hrs after pitching and the wort was kept at 80f for 1 week then ramped up to 90 over a few days and kept it there for another week. It smelled and tasted great for the 1st two weeks, but now its lacking any flavor other than alcohol (not fusely though). The fruity, clove banana aroma I still there but not the flavor. I understand and have experinced first hand that the flavor will likely improve after bottling but my real concern is that My og was 1.054 and its currently at 1.008 and shows no signs of stopping. Thats ~85% aa, that yeast tops out at 80% i believe. This beer is thin and the color is a watery orange. I don't want it to get any thinner or dryer than it is now or it will be worthless. I don't want to tie up 50 bottles for alcohol water. I've moved it to the fridge at 35f until I can determine what to do. Do you guys have any suggestions? Maybe I can bottle with out priming?
Also, im wondering what in my brewing process may of caused this? The grain bill; 5lb LME, 2.5lbs of base grain (not listed, 2 row maybe?) and 1lb of special grains (Golden Promise, Aromatic, red wheat). (Expected og1.052, fg 1.012) Also, Hallertau, Willamette Hops. I also added brewvint alcohol boost, so I felt like my og of 1.054 was right on the mark. I mashed the grains in my aluminum pot t 154f, but all three of my thermometers (dial, digital, ir) kept giving me different readings. I eneded up assuming my dial thermo was the most accurate and trusted it. However there is good chance that my mash temp could had dropped as low as 148 and as high as 165 but only for a minute or two each while I was playing with thermometers. I mashed for 60mins, then sparged 1.5gals of 170f water. I did not take a preboil sg. I did the boil just as I had done my extract kits, and pitched the yeast at 70f. Any ideas? Would my temp problem of caused a high aa and thin beer?
Also, im wondering what in my brewing process may of caused this? The grain bill; 5lb LME, 2.5lbs of base grain (not listed, 2 row maybe?) and 1lb of special grains (Golden Promise, Aromatic, red wheat). (Expected og1.052, fg 1.012) Also, Hallertau, Willamette Hops. I also added brewvint alcohol boost, so I felt like my og of 1.054 was right on the mark. I mashed the grains in my aluminum pot t 154f, but all three of my thermometers (dial, digital, ir) kept giving me different readings. I eneded up assuming my dial thermo was the most accurate and trusted it. However there is good chance that my mash temp could had dropped as low as 148 and as high as 165 but only for a minute or two each while I was playing with thermometers. I mashed for 60mins, then sparged 1.5gals of 170f water. I did not take a preboil sg. I did the boil just as I had done my extract kits, and pitched the yeast at 70f. Any ideas? Would my temp problem of caused a high aa and thin beer?