Is 66% apparent attenuation normal for WLP066 dry yeast?
Their website lists it at “75-82%”.
It’s totally in the realm of my experience with WLP066 dry. Here are data points from my three uses:
78% attenuation on a 1.072 s.g. and 150 degree mash, 85% base malt
65% attenuation on a 1.072 s.g. and 154 degree mash, 87% base malt
63% attenuation on a 1.052 s.g. and 156 degree mash, 83% base malt
It’s only three batches, but mash temperature might be a driver in my examples.
Speaking from experience, manufacturer attenuation often doesn’t match closely with observed attenuation, regardless of liquid or dry. So many complicating variables - percentage of crystal malt, mash temperature, starting gravity, etc.
2 Likes
Well add
66% AA on a 1.030 OG, 70°C (158°F) mash, 100% base malt
to your dataset.
2 Likes
Attenuation is a function mostly of mash conditions. The attenuation you see may or may not be within the published range depending on the ratio of sugars your mash yielded.
The published range is really just useful for comparing strains with each other, and it gives an indication of how a strain handles maltotriose. It’s not necessarily a good predictor of the attenuation you will get.
2 Likes
At that mash temp, that attenuation isn’t real surprising.
2 Likes
Add also:
76% attenuation at 67°C / 153°F and 90% base malt.