Duvel Clone Attenuation Question

[SJW]

What sort of attenuation should I expect from a Duvel that I got brewing at the moment. The OG was 1.066 and its pretty much finished now after 8 days at 1.012. I pitched Wyeast Belgian Strong yeast at 16 deg C and raised the temp to mid 20's over 8 days. I have racked it now with 200g of dex and has finished at 1.012. So before I CC this one I was just wondering if I should rouse the yeast and warm up again to try and get the gravity down a bit more.
Wyeast site states attenuation for this yeast betwenn 74-78%, so far I have Apparent attenuation 80.1% and real 65.4%.
This is my recipe:

Amount Item Type % or IBU
6500.00 gm Pilsner Boh (Weyermann) (3.3 EBC) Grain 86.7 %
45.00 gm Goldings, East Kent [4.20%] (60 min) Hops 15.3 IBU
12.00 gm Northern Brewer [9.90%] (60 min) Hops 9.6 IBU
55.00 gm Saaz [2.50%] (30 min) Hops 8.5 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1000.00 gm Sugar, Table (Sucrose) (2.0 EBC) Sugar 13.3 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale

Steve

 

[Stuster]

The group brew we did earlier in the year gave us a Golden Strong with an OG of 1074. Using that same Duvel yeast it got down to 1010 for me, giving 86% attenuation. In all the times I've used that yeast, I've always got between 85 and 90% attenuation (apparent). I'd just give it a bit more time. It can take a couple of weeks to get to target gravity. Patience.

BTW, what was your mash temp?

 

[SJW]

Single infusion at 64.5 degC.

 

[Stuster]

That was almost the same mash temp and the same percentage of sugar as we used, so I'm guessing you still have 2-4 points to go. I'd give it a week and then into CC. Love that yeast. :super:

 

[goatherder]

I used 16% sugar and a 65 degree mash and got 89% apparent attenuation - 1.080 down to 1.009. It's a hungry little bugger.

 

[browndog]

I used belgian golden ale yeast and it went from 1.073 to 1.004 over aprox. two weeks.

cheers

Browndog

 

[SJW]

I used belgian golden ale yeast and it went from 1.073 to 1.004 over aprox. two weeks.

cheers

Browndog

Would that be Belgian Strong Ale 1388?
Anyway, what temp did u ferment at?

Steve

 

[browndog]

Would that be Belgian Strong Ale 1388?
Anyway, what temp did u ferment at?

Steve

No it was Belgian golden ale, fermeted at 21C per the BYO clone instructions.

cheers

Browny

 

[Stuster]

Browndog, if that was the White Labs yeast then it's WLP570 which is apparently the Duvel yeast, the same yeast as the 1388 that SJW and others have been discussing.

 

[KoNG]

Ive used 1388, both for a golden strong and i also used it in a xmas case beer once which was 3.5% APA/Bright ale type thing. i didnt like the result of the golden strong, but really enjoyed the low alc beer i made with it..!
Both beers ended up below 1010, i think the golden strong was 1008 and the small beer was 1005/6.?

All that said, i think if the main ferm finished at 1012 and then you racked and added more fermentables and it has stil come back down and stopped at 1012.... IMHO i'd say its finished.

KoNG