So, I decided to make a Tripel. I've been brewing for decades, but haven't made a Tripel in about 15 years -- so it's not in my wheel house.
Anyhow, it was a smooth brewday, the stats are as follows...
Grain: 10:1 ratio of Belg. Pilsener to Munich. With some clear Candi sugar (1#)
OG: 1.080
Mash: 140°F (20 mins), 152°F (75 mins), Mash Out 168°F
Hops: 30 IBUs of Styrian Goldings and Saaz added at various stages
Ferment: Primary: 70°F for 11 days (was 1.016 after primary), Secondary: 14 days at 70°F, Cold Crash: 3 days at 35°F
Yeast: SafAle s-33 Belgian Ale
FG: 1.011 at kegging
So, despite having a low FG (and presumably quite dry with good attenuation), it has a residual sweetness that seems out of character. It's not bad, still pretty yummy, but not the dry, spicy character I'd associate with a Tripel. Anyone see where I might have gone sideways? With an FG of 1.011, why would it be sweet?
Thanks!