We made this one 2 weeks ago. It was our first all-grain batch using BIAB. I can't remember if the recipe came from this thread, but the one I used called for 6 lbs white wheat, 5 lbs 2 row, and 1 lb caravienne. My dyslexia kicked in and I actually had 5 lbs of white wheat and 6 lbs of 2 row. Mash started at 153 and dropped to about 150 after 75 min. OG was dead nuts at 1.054. Used S04 dry yeast.
Curiously, took a gravity reading today before dry hopping and FG is 1.006. This attenuated a lot more than I expected. The gravity sample tasted good, but not surprisingly it had a lot of alcohol warmth. I don't have any software to easily calculate what OG and FG should have been with the extra 2 row. Do you guys think the FG was so low because of the extra 2 row, or was it more likely something to do with the mash temp/time?
Really looking forward to drinking this in a few weeks after DH and bottling. Thanks for the recipe and any help.