Grain bill
11 lbs Rahr 2 row
1 lb Munich
12 oz Victory Malt
8 oz Rahr Malted Wheat
OG 1.076
FG 1.012
I checked the hydrometer several times on each reading. I used Nottingham yeast. Can it attenuate that much?
You checked the hydrometer, but is it calibrated? the one I have now is off by 4 points. In fact, I’m not sure I ever had one that didn’t eventually go off by at least 2.
that’s about 74% AA not to unusual. were you expecting less? what temp did you mash at?
79% efficiency it seems not bad.
74%?? I get 84% which is a bit high
right you are. I mistyped in beersmith. I would guess a bad thermo in that case.
Depending on your mash parameters, this kind of attenuation is certainly feasible with Nottingham. Plus there are no crystal malts in the recipe. What temp did you mash at ?
What were your mash & sparge practices?
Seems totally possible.
I mashed at 150F for 90 minutes. It was my first stab at an IPA
Nottingham is notoriously vigorous, really drys things out.
Also everything in that grain bill is fermentable so its entirely possible that is correct.
I would add that I don’t think a 1.012 FG is bad. I think it will be nice. for an AIPA it should be crisp and dry in my opinion.
150F for 90 minutes–that’s a long mash for well-modified grains. You’ve pretty much converted all the starches. Plus, you’ve got no crystal giving you residual sugars to keep the body and FG up. I’d expect a thin, dry beer–OK for an IPA, though.
Thankyou for the replies. I used 6 ounces of Cascade hops in this beer. 1/2 oz @ 60 minutes, 1/2 oz @ 45 minutes, 2 oz @20 minutes, 2 oz @ 10 minutes, and an ounce for 5 minutes.