So I brewed a double a last week which had an Original Gravity of 1.074. After about 7 days of fermentation with WLP500 yeast I did a measure while transferring to secondary and the gravity was 1.010. I also did a quick taste and it seems like the body is pretty light but still has a nice complexity. The gravity measurement is way off of what my Beersmith recipe said I should be at. This is actually the second time this happened to me and I was wondering what I could do the fix this. I was thinking that maybe I let it ferment too long and should have pushed it to secondary at around 3-4 days rather than 7. I posted my recipe from Beersmith for reference.
As a note, I did make my own candi suryp
Type: All Grain
Date: 5/2/2009
Batch Size: 5.00 gal
Brewer: James Berkheimer
Boil Size: 6.92 gal Asst Brewer: Brad Titus
Boil Time: 75 min Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Dingemann's Bel (1.5 SRM) Grain 64.00 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 8.00 %
1.00 lb Special B Malt Dingemann's (130.0 SRM) Grain 8.00 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 4.00 %
0.50 oz Styrian Goldings [4.00 %] (60 min) Hops 6.5 IBU
0.50 oz Hallertauer [3.60 %] (60 min) Hops 5.9 IBU
0.50 oz Styrian Goldings [4.00 %] (20 min) Hops 4.0 IBU
0.50 oz Hallertauer [3.60 %] (20 min) Hops 3.6 IBU
2.00 lb Belgian Candi Suryp #1 (8.0 SRM) Sugar 16.00 %
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.016 SG
Measured Original Gravity: 1.074 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.06 % Actual Alcohol by Vol: 8.37 %
Bitterness: 19.9 IBU Calories: 333 cal/pint
Est Color: 18.3 SRM Color:
Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 10.50 lb
Sparge Water: 2.72 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Acid Rest Add 8.00 qt of water at 122.8 F 113.0 F
35 min Beta Amalase Rest Add 4.55 qt of water at 211.5 F 144.0 F
25 min Saccrification Add 3.80 qt of water at 211.3 F 158.0 F
5 min Mash Out Add 6.50 qt of water at 211.3 F 172.0 F
As a note, I did make my own candi suryp
Type: All Grain
Date: 5/2/2009
Batch Size: 5.00 gal
Brewer: James Berkheimer
Boil Size: 6.92 gal Asst Brewer: Brad Titus
Boil Time: 75 min Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Dingemann's Bel (1.5 SRM) Grain 64.00 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 8.00 %
1.00 lb Special B Malt Dingemann's (130.0 SRM) Grain 8.00 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 4.00 %
0.50 oz Styrian Goldings [4.00 %] (60 min) Hops 6.5 IBU
0.50 oz Hallertauer [3.60 %] (60 min) Hops 5.9 IBU
0.50 oz Styrian Goldings [4.00 %] (20 min) Hops 4.0 IBU
0.50 oz Hallertauer [3.60 %] (20 min) Hops 3.6 IBU
2.00 lb Belgian Candi Suryp #1 (8.0 SRM) Sugar 16.00 %
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.016 SG
Measured Original Gravity: 1.074 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.06 % Actual Alcohol by Vol: 8.37 %
Bitterness: 19.9 IBU Calories: 333 cal/pint
Est Color: 18.3 SRM Color:
Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 10.50 lb
Sparge Water: 2.72 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Acid Rest Add 8.00 qt of water at 122.8 F 113.0 F
35 min Beta Amalase Rest Add 4.55 qt of water at 211.5 F 144.0 F
25 min Saccrification Add 3.80 qt of water at 211.3 F 158.0 F
5 min Mash Out Add 6.50 qt of water at 211.3 F 172.0 F