Originally Posted by cuttsjp
S-05 should have gotten you lower than that, but what was your mash temperature? You may need to lower it so that a greater percentage of your wort is fermentable sugar...ergo, same OG (nice efficiency btw), lower FG. If you want less sweetness, I would mash somewhere between 150° and 152°.
Furthermore, if a less-sweet beer is what you want, I definitely wouldn't replace the chocolate malt with dark crystal. Dark crystal will actually leave more residual sweetness than chocolate/roasted barley/black patent and probably won't achieve the ends that you're looking for.
Good luck with your next attempt!
Well, that's the funny thing--I was originally worried I had mashed at a temp. too low. I was reading just slightly over 150. I was using a fairly crappy dial thermometer, though it seemed to agree with a proper boiling temp and with two other thermometers. Still, I had to wait a while for it to settle and maybe my mash water was cooler near the top. I've got a Thermoworks thermometer now which registers quickly and has a longer probe.
I was having second thoughts about the crystal for the reason you mentioned. I'm brewing tomorrow and have a pound and a half each of roasted and black, so maybe I should try taking those up a few ounces and keeping my mash temp. fairly low.
Thanks for the advice.