I am making a Black IPA and am concerned about the final gravity. The OG was 1.083 and after two weeks of fermenting it has stopped at 1.026. It tastes clean with a nice hop bitterness, but is a bit too sweet for my liking. I am using Wyeast London Dry Ale III and the numbers are within the listed attenuation range so it looks like that might be why fermentation stopped. Does anyone know how I might drop the gravity even lower to cut the sweetness? Or should I just continue on, dry hop it as planned, and not mess with it?
Thanks for any feedback you might give.
~Stephen
For reference, this is the recipe I used:
Grains & Adjuncts
Amount Percentage Name Time Gravity
0.60 lbs 4.96 % Caramel/Crystal Malt - 40L 30 mins 1.034
9.99 lbs 82.63 % Pale Liquid Extract 60 mins 1.036
0.50 lbs 4.14 % Carafa II 30 mins 1.032
1.00 lbs 8.27 % Munton's Light DME 60 mins 1.046
Hops
Amount Name Time AA %
0.66 ozs Columbus (Tomahawk) 60 mins 14.00
0.33 ozs Warrior 60 mins 15.00
0.50 ozs Columbus (Tomahawk) 30 mins 14.00
0.33 ozs Centennial 30 mins 10.00
0.40 ozs Warrior 30 mins 15.00
0.66 ozs Columbus (Tomahawk) 0 mins 14.00
0.66 ozs Centennial 0 mins 10.00
0.20 ozs Warrior 0 mins 15.00
1.00 ozs Cascade 5 days 5.50
0.33 ozs Centennial 5 days 10.00
Yeasts
Amount Name Laboratory / ID
1.0 pkg London Dry Ale III Wyeast 1318
Additions
Amount Name Time Stage
2.40 oz Malto-Dextrine 01 hours Boil