American Amber Ale FG to low

Yeast & Fermentation
1

Brewed NB’s American Amber ale on 2/9/16. SG after two weeks was 1.009. One point lower than previous amber ales. One week later the SG was 1.006. SG has now stabilized at 1.004.

Used 7th generation WY 1056 I think the yeast is learning to love the fermentables in this recipe and working to hard on them.

The beer is crystal clear, gold in color with a hint of amber. Body is thin. Bitterness seems to be lower than previous brews which finished higher and had noticeable greater body.

I’m considering dry hopping this one with an ounce of Cascade or Centennial and calling it an amber pale ale and increase the CO2 volume in the bottle to 2.6.
Will also dump all the harvested WY 1056 and start over with fresh yeast.

Do you have any options for this beer that I should consider?

2

Drink it

1 Like
3

I think you’re on the right path - dry hop it and carb it much higher than normal. I’d go as high as 3-3.2 vols, as the prickly feel from high carb can really help a beer that is too thin.

4

Or rack it over some tart cherry or raspberry purée, add a few medium-toast French oak cubes, and give it a few months. Might be fantastic like that!

5

Could you steep some cara- to add to it before you take it off its lees? I was thinking something to bring a bit more mouth feel…. I think that Schells dark is just their main beer, but then they make a tea, if you will, of black patent malt and add to taste. Its play time I would say! Sneezles61

6

Dissolve 4oz or so maltodextrin in some boiling water, add back to restore some body.

Dry hop with cascade, bottle with brett-c, no priming sugar in heavy champagne bottles.

7

Thanks for the suggestions. May consider the maltodextrin and higher carbonation. I’ll need to have another taste of the beer before deciding on whether or not to dry hop. I’ve never tasted a sour so that may be to much of a risk for my palette.

8

I like this idea.

9

I bottled the over attenuated Amber yesterday. I decided to take my own advice. Enjoying a Tripel while contemplating the best course of action I decided to not try a fix.

I often advise that a fix can do more damage than good. I’ll taste a few after conditioning and then decide if a fix is necessary if it happens again. I will be using a fresh smack pack of yeast for the next Amber though.

10

I think you made the right decision. I don’t like the idea of “fixing” a beer. As in, doing something to restore it to what it is supposed to be. Really doesn’t work out most of the time. If I’m not happy with how a beer turns out, I try to change it instead, whether by blending, oaking, hopping, etc. But the intent is to make it into something new and different, not restore it to what it was supposed to be. Do that on the next brew day instead.