So I made a 1 gallon test batch of a strawberry ale and it ended up extremely dry. I added pureed (also heated to a boil) strawberries at flame-out. The beer was not clearing after primary fermentation had finished so I added some pectic enzyme, which did cause the beer to clear. However when I added it a slow secondary fermentation kicked off. Attenuation ended up at 89% (FG 1.005), making the beer extremely dry and almost wine like. The FFT ended at 83% (FG 1.008) which was prior to addition of the enzyme. Now I do know my mash temp was on the low end and I expected a fairly high attenuation but not 89%. Does anyone know if pectic enzyme also breaks down unfermentable sugars, leading to extremely high attenuation? Or should I blame this one on low mash temp. Yeast was US-05 fermented at 69 degrees.