Recently brewed a Belgian Dark Strong ale, and besides not being dark enough, I have concerns that my FG is too high. It's coming in around 1.020-1.022.
The malt bill was
57% Belgian Pils
17.5% Munich I
3.3% Aromatic Malt
3.3% Special B
0.2% Carafa II Special
In the boil I added
8.8% Schenk Stroop (Dutch Sugar Syrup)
4.4% Table Sugar
I mashed at 145 for 40 minutes and 156 for 45 minutes.
OG was 1.092, I used pure O2 injection, and fermented with Wyeast 1762 (Rochefort Strain) around 64 degrees for a month. This only got me 77% attenuation. I did a fermentation test with the Shenk Stroop alone and it is highly fermentable, so I don't think that was the problem.
Should I be aiming for a drier beer next time? I suppose the step mash did not do me any favors here. Thoughts?