Quote:
Originally Posted by Yooper
There are a few things that go into attenuation, not just yeast strain. Mash temps, ingredients, etc, all play a part. I would assume with a FG of 1.022 that the beer also had a higher mash temp, and had darker crystal and other less fermentable ingredients.
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Mash temp was a pretty consistent 153ºF, but it does have 9% crystal malts. That may be it.
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