Does this seem like the right FG?

[Hanzo Razor]

Its been a while since I made this recipe. I usually use WY3787, but used WLP530 this time. Have had little problem hitting 1.00 with 3787, but have been sitting at 1.02 for the last week. Does that seem high to anyone/any suggestions on taking it lower before I put in a keg?

Recipe:
Fermentables:
7oz Munich Malt
5oz Belgian Biscuit Malt
3oz Belgian Aromatic
8lbs LME
.5 lbs DME (recipe calls for 9lbs LME)
1lb table sugar
1.5lbs honey

Pitched 2 vials of WLP530

Started fermenting at low 60s, and slowly rose to mid 60s at the end of two weeks (gravity was about 1.02) Last week I rose to mid 70s, just took a gravity reading and I'm still about 1.02. I've had airlock activity this week and the yeast seems to have worked through some of the acetaldehyde i was tasting last week- but I'd like to get closer to 1.00.

Any suggestions?

[ajdelange]

You don't say how much wort you prepared but assuming it was 5 gallons that list of fermentables would give you about 20 °P. An ADF of 75% would get you to 5 °P (1.020 SG) and is typical for many yeast strains so I'd say 1.020 is not unusual unless you used a strain which is expected to give apparent attenuation appreciably greater than 75%. WLP530 is listed for 73% < ADF <78%.

Did you measure the OG? If so what was it?

[Hanzo Razor]

I didnt measure OG- so I'm shooting blind.

I came to the same conclusion with attenuation-

Its carbonating in my keg right now:)

[brewinhard]

What brand of DME/LME did you use? There are some that are more fermentable than others out there. But with the honey and cane sugar boosting the gravity one would hope for a drier finish. I have brewed all grain tripels before and had trouble getting them to attenuate lower than 1.020. I then tried adding 2/3 of the cane sugar at about day 5 into the primary fermentation. Lo and behold the beer finished right around 1.011-1.012, just what I was looking for. Other people here will tell you that you can add the simple sugars to the main boil and not have any problems with attenuation, but it never worked for me. Did you make a large enough yeast starter? Did you aerate the wort properly? All of these factors come into play when working towards a healthy finishing gravity.