My most recent recipe, SN Pale Ale clone (thanks Crispy!), had an OG of 1.050 and finished out at 1.006. While I mashed low at 152 or so, this was lower than I expected.
Looking at style guidelines, I see the APA should end up around 1.010 on the low end. So is this apparent attenuation of 88% a good thing, bad thing, or other? If I wanted it less dry, would bumping up the mash temp be the first step?
I’d call that close enough…definitely within the margin of error. Remember, mash temp doesn’t make as much difference as you mayt have been lead to believe.
So if it’s not mash temp, what is the next usual suspect in a low FG?
Yeast strain and grist.
+1, also be sure your thermometer is calibrated at mash temps if you can. You might be mashing lower than you think as well.
Also bear in mind there’s data out there showing that 67°C (152.6°F) is the optimum for attenuation in a single-infusion mash. Personally, I’ll mash average-gravity beers at 70°C and small beers at 72°C when I’m trying to rein in the attenuation.
+1 to properly calibrating your mashing thermometer. And once you get that worked out, then you can try bumping up the mash temp by a few degrees and see if it makes any difference.
I’ve got a Thermapen which I’ve checked before.
something still bothers me about this FG thing with you Justin. looking at the grist and yeast and mash temp you use for some of these brews, just doesn’t compute IME. I’m perplexed!
+1. I really think that 155f (68c) is about as low as you should go for anything medium or small. save the low temps for big beers.
you found this during your American Mild recipe development and I just don’t get it. I have a couple session strength recipes (< 1.040) that I mash at 162 and do no sparge and they generally finish at >= 1.012. I do include a lot more crystal malt in these recipes so that could be part of it. I don’t use Denny’s favorite either so there is another variable between our experiences.
I’ll give my next batch a higher mash temp. I guess I really don’t know if a pale ale should be dry or not, and if it’s really an issue either way with the low FG.
it shouldn’t be sweet but it should be balanced. That said, you can’t draw conclusions from the FG alone about how dry/sweet or more importantly malty/hoppy the beer is going to be. Let this one finish up and condition. If it’s too thin or dry to support the hop bitterness than you know you should do what you can to up your FG and add some body next time.
I may be over looking it but I don’t see anyone suggesting to be sure your hydrometer is calibrated - 1.000 in 60 degree (preferably distilled or even tap) water. It’s very common for hydrometers to be off 4-6 points either direction and most of the ones I have owned end up slipping at least 2 points given time.
its not in this post. similar post of his, it was mentioned and says he has checked for calibration.
Thanks, must have missed that one.
+1
how could you miss it? I hardly post. Double checked this morning and it’s right at 1.000 at 68 degrees.
BIAB with a fine crush?
Nope, just batch sparging all grain. I think the crush is good. Will take a closer look.
is it calibrated for 68? most of them are 60 or 65 I thought.