Why is my Belgian blonde such low gravity
Is 1.004 too low for a good Belgian blonde? I'm not worried about BJCP guidelines, just what it will likely taste like.
This is my first time using the rapt pill. It might just be because there's an inaccuracy there.
(Edit: i did a 2 point calibration just before using it. At 1.000 and around 1.060. Then tested it at around half way between them)
The recipe is sort of a mix between Lefty Blonde from Brewing classic styles, and belgian blonde from the apartment brewer (YouTube)
81% Dingemans pilsen malt
4% white wheat Malt
4% Dingemans aromatic
11% white sugar
Apparently 92% efficiency
OG 1.062
Lallemand abbaye yeast pitched at 1g/L. Rehydrated with goferm sterol flash.
Pitched at 18c. Fermenter (5L) in a bucket of 18c water. The following morning added an ice pack and then just let it "free rise". Temp went up to around 28c. Which i was then concerned it was too high and added some ice. But the gravity was at 1.008 by then. Might have been too late.
I made a dubbel previously which I think i cooled for too long. Not sure if I did the opposite this time.
Anyway, FG from the recipe is 1.012, but the rapt pill is reading 1.004.
Additional point, not sure if relevant, my mash temp target was 66c (151f) but ended up being 67-68c (152-154f) most of the time.
Image with temp scale but missing the left of the chart https://imgur.com/a/CmF8UVB
Image with no temp scale but whole chart https://imgur.com/a/UfuJNjy