Hey guys, 2 of my first three AG batches have turned out a little too fermentable. THe first one even contained dextrine Malt but I mashed too long at too low of a temp and I have since read where this will produce a very fermentable wort. It went from 1.053 to 1.004 so I'll have a slightly thin, high octane PA.
This is the recipe for an ESB and it went from 1.060 to 1.008
Talk about jet fuel!
12 lbs Briess 2 row
1 lb Crystal 60
1/2 lb Biscuit
Mashed by single infusion 1.25 Qts/lb @153 F
Sparged w/ enough 175 F water to collect 6.5 G
Yeast: Wyeast 1056 fermented at @66-68F
By Tasty Brew my FG should have been 1.015
Is there anything in this recipe or method that would explain these low FG's?
I haven't tasted either of these yet (except hydrometer samples)as the PA is carbing in the keg and the ESB is in secondary but I'm afraid they will lack in body/mouthfeel. The Oatmeal Stout I did the same way BTW hit the SG and FG perfectly.