Doing some more research on this, I'm wondering if my water ratio is playing a part in this. I mash at 1.25 qts/lb, which is considered a stiffer mash. Research tends to show that a mash of this ratio will result in less fermentable sugars and, therefore, a sweeter/maltier beer. I seem to be hitting 1.060 OG with each all grain batch and it tends to end around 1.020 FG. Any thoughts from the all grain crowd?