I put this in primary on 1-30-07. I kept the mash at 153 degrees, and used a washed pacman yeast with a starter. I was hoping for a f.g. of around 1.017-1.018 to have a bit of sweetness/maltiness to balance the hops. I've had trouble in my cool house (62-63 degrees) getting pacman (or even 1056) to finish below 1.020 for other beers. This time, I had an o.g. of 1.071, finishing at 1.010. Can anybody help me figure out why I finished so low, when I was trying to get it a bit higher?
13 lbs 2-row
6 oz Maris Otter malt
.75 Warrior 16.4% (continuous 60-5 mins)
.50 simco 12% (continuous 30-5 mins)
.50 amarillo 8.5% (continuous 30-5 mins)
Dry hop with .5 simco and 1.0 of amarillo.
Used 1.2 qts/lb at 170.1 to bring mash temp. to 154. Added a bit more hot water to hit the temp of 153. Let sit for about 70 minutes (sick kid to pick up at school!)Sparged with 170 water (batch, twice). Runnings never did drop s.g. much, so I stopped with 7.5 gallons of wort.
It does taste good, and I'm sure it'll be better after the dry hopping. It's a gorgeous pale color with a great bitterness. But, I'm hoping to figure out why it attenuated too well, so I can adjust for next time. Thanks!