s0615353
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- Jul 4, 2012
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I am two weeks into a pale ale that I am brewing for a friends wedding in a month and a half. The starting SG was 1.043 (priming sugar will bring it to aprox. 1.046 at bottling) and I used a starter of WLP California Ale. Now, two weeks later the beer is still slowly fermenting and unless there is a problem with my hydrometer, the SG is all the way down to 1.002. Is it possible that I made the wort so fermentable that it got 95% attenuation? Now that it is down this low, can I add some unfermentable sugar like maltodextrin to give it more body? If so, how much do you recommend since I have never used it before. Here is the recipe if it helps:
Steeped at 151 F for 60 min. and sparged with 170 F water before adding DME and boiling. MES added the last 15 min.
Steeping Grains
------
1 lb. Belgian Pale Ale
1 lb. Belgian Munich
2 lbs. German Vienna
Fermentables
------
3 lbs. Light DME
2 lbs. Light MES
Hops
------
.5 oz. Centennial Pellets @ 60 min. (AA% 10.5)
.5 oz. Centennial Pellets @ 0 min. (AA% 10.5)
.5 oz. Chinook Pellets @ 0 min. (AA% 11.4)
1 oz. Citra Pellets @ 0 min. (AA% 12.5)
1 oz. Amarillo Pellets @ 0 min. (AA% 8.4)
1 oz. Citra Pellets Dry Hop (AA% 12.5)
1 oz. Amarillo Pellets Dry Hop (AA% 8.4)
Steeped at 151 F for 60 min. and sparged with 170 F water before adding DME and boiling. MES added the last 15 min.
Steeping Grains
------
1 lb. Belgian Pale Ale
1 lb. Belgian Munich
2 lbs. German Vienna
Fermentables
------
3 lbs. Light DME
2 lbs. Light MES
Hops
------
.5 oz. Centennial Pellets @ 60 min. (AA% 10.5)
.5 oz. Centennial Pellets @ 0 min. (AA% 10.5)
.5 oz. Chinook Pellets @ 0 min. (AA% 11.4)
1 oz. Citra Pellets @ 0 min. (AA% 12.5)
1 oz. Amarillo Pellets @ 0 min. (AA% 8.4)
1 oz. Citra Pellets Dry Hop (AA% 12.5)
1 oz. Amarillo Pellets Dry Hop (AA% 8.4)