Low FG but still sweet. Why could this be?

[Jammybstard]

I've already asked this on Jim's if it sounds familiar to anyone; but I didn't get any replys. I might have more luck here.

I've just took my first glass of my latest brew. It'a some sort of an India dark ale or perhaps an Amber ale.
I'm really pleased with this one because there are no obvious flaws in the process which means I can be thinking about the recipe rather than where did i go wrong!
It's only just carbonated in Corny so i think it has a way to go before it's at it's at its best. But my first impression is despite geting it down to 1.011 its a little sweet.
It was ment to be quite malty but to balance the 70IBUs but i did think it would be dryer given it's FG.
Any ideas why it could be sweet at 1.011?

Type: All Grain
Date: 21/10/2009
Batch Size: 23.00 L
Brewer: J
Boil Size: 26.66 L
Asst Brewer:
Boil Time: 60 min
Equipment: Jammys #3
Brewhouse Efficiency: 71.60

Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 72.00 %
0.75 kg Munich Malt (9.0 SRM) Grain 12.00 %
0.25 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.00 %
0.25 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.00 %
0.25 kg Wheat, Torrified (1.7 SRM) Grain 4.00 %
0.25 kg Barley, Flaked (1.7 SRM) Grain 4.00 %

Beer Profile

Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.014 SG
Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.00 %
Actual Alcohol by Vol: 6.39 %
Bitterness: 77.4 IBU
Calories: 564 cal/l
Est Color: 11.1
SRM Color: Color

Mash Profile

Mash 65.6 C
Sparge 75.6 C

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 2.4
Pressure/Weight: 26.1 PSI
Keg/Bottling Temperature: 20.0 C
Age for: 28.0 days
Storage Temperature: 20.0 C

Notes

Target Alkalinity = 40ppm (14mm CRS into 33L)

 

[Dunfie]

Apart from the obvious question about the reliability of your hydrometer, I can only think of a couple of avenues to explore.

I haven't used Munich malt in that quantity before but when I its to add the extra body to the beer. However I'm not sure that explains the lowish gravity.

What yeast did you use? The characteristics of the yeast will certainly have a part to play.

:hmm:

 

[Jammybstard]

My Hydrometer is old faithfull; but it was the first thing I thought of too; I did just check it 0's with water and I know about temp correction and such.

One thing I have just thought of is the Finings; I had to fine in the keg. It was the first time I'd used US-05 and the cloudyness caught me out. It was Youngs finings (crustacean shell based)

It's the first time I'd used them; Could they add a sweetness to the first few glasses drawn from the bottom perhaps?

 

[Dunfie]

The US-05 certainly accounts for the 1011. US-05 can go quite a bit lower that that when the mood takes it.

I think if you were actually drinking the finings the last taste you would be experiencing would be sweet. :sick:

 

[markp]

Munich will enhance the maltiness of the beer, even with quite high bittering additions and the US05....that's been my experience anyway.
I like Munich in my beers :thumb:

 

[Jammybstard]

I might be jumping the gun a bit, it's very young for such a complex beer (complex by my standards anyway), perhaps it will melow a bit!

The hops were:
10.00 gm Magnum - 12 months old [8.00 %] (60 min) (First Wort Hop) Hops 7.7 IBU
05.00 gm Magnum - 12 months old [8.00 %] (60 min) Hops 3.5 IBU
25.00 gm Centennial - Barley Bottom - AA 11.5% [11.50 %] (60 min) Hops 25.2 IBU
15.00 gm Centennial - Barley Bottom - AA 11.5% [11.50 %] (45 min) Hops 13.9 IBU
20.00 gm Centennial - Barley Bottom - AA 11.5% [11.50 %] (30 min) Hops 15.5 IBU
10.00 gm Centennial - Barley Bottom - AA 11.5% [11.50 %] (20 min) Hops 6.1 IBU
15.00 gm Centennial - Barley Bottom - AA 11.5% [11.50 %] (10 min) Hops 5.5 IBU
25.00 gm Centennial - Barley Bottom - AA 11.5% [11.50 %] (0 min) Hops -

I think next time I would take those 30 min additions and dump them in as a dry addition instead

 

[Dunfie]

I think you can safely assume that this one will keep improving over the next few months. You could also be getting a sweetness from the hops although I am not familiar with them (I do have magnum lined up for a SNPA clone).

 

[Jammybstard]

(I do have magnum lined up for a SNPA clone).

is it Mysterio's SNPA clone? i did that last year; excellent!

 

[Dunfie]

(I do have magnum lined up for a SNPA clone).

is it Mysterio's SNPA clone? i did that last year; excellent!

Ironically enough I was in Blackfriars in Glasgow with Mysty on Sunday and we were discussing SNPA (it was actually available on draft - £4.55 a pint ). I had mentioned a recipe I got from Screwy but he was adament that his recipe with just magnum and cascade was the way to go.

I have still to decide but I want get both a SNPA and a Pilsner on before Christmas.

 

[Jammybstard]

it was actually available on draft - £4.55 a pint )..

They just jacked it up a quid in Pivo (York) too! I have to drink the Punk IPA now!

 

[jamesb]

it was actually available on draft - £4.55 a pint )..

They just jacked it up a quid in Pivo (York) too! I have to drink the Punk IPA now!

Oh, it's a hard life!

 

[evanvine]

Oh, it's a hard life!

It's much appreciated that somebody understande the plight of us lesser mortals :whistle:

Was your mash temp a little on the high side JB?

 

[Jammybstard]

Oh, it's a hard life!

It's much appreciated that somebody understande the plight of us lesser mortals :whistle:

Was your mash temp a little on the high side JB?

No, low if anything 65'C, if I'd mashed too hot I'd expect residuals and a higher FG. I begining to think it must be more of a sweet flavour from something, rather than the sugars.
The hops were mentioned above, I'll have a google around centennial and sweetness!