phuff7129
Well-Known Member
I just finished my 9th all grain 5 gallon batch, and again I had a lower than expected FG. Everyone of my all grain brews has attenuation far beyond expected FG. The brews have been good, but I am not sure if I am doing something wrong or right.
My first thought was my thermometer was off and I was mashing at much lower temps than I thought but I have used two different thermometers and got the same readings. I also calibrated both thermometers at freezing and boiling and they are on the money.
Here are the brews, yeast, mash temps, OG and FG's for my batches. If I list a liquid yeast I did a starter based on mrmalty.com specs. Take a look and let me know what you think.
Brew: Blonde ale
Yeast: Fermentis US05
Mash temp: 152
OG: 1.040
FG: 1.000
Brew: Belgian Pale Ale
Yeast: Wyeast 3522 Belgian Ardennes
Mash temp: 150
OG: 1.045
FG: 1.005
Brew: Belgian Wit
Yeast: Wyeast 3944 Belgian Wit
Mash temp: 152
OG: 1.046
FG: 1.006
Brew: Nut Brown Ale
Yeast: Nottingham
Mash temp: 150
OG: 1.056
FG: 1.010
Brew: Cream Ale
Yeast: Fermentis US05
Mash temp: 153
OG: 1.050
FG: 1.006
Brew: American Pale Ale
Yeast: Fermentis US05
Mash temp: 154
OG: 1.051
FG: 1.006
Brew: American Pale Ale
Yeast: Wyeast 1272 American Ale II
Mash temp: 151
OG: 1.050
FG: 1.006
Brew: Belgian IPA
Yeast: Wyeast 3944 Belgian Wit
Mash temp: 148
OG: 1.074
FG: 1.008
Brew: DFH 60 Minute IPA Yoopers Recipe
Yeast: Wyeast 1272 American Ale II
Mash temp: 153
OG: 1.065
FG: 1.008
Is this kind of attenuation normal for all grain? I am not sure if I have a problem that needs solving or not. The beer is great! I never got this kind of attenuation with extract.
My first thought was my thermometer was off and I was mashing at much lower temps than I thought but I have used two different thermometers and got the same readings. I also calibrated both thermometers at freezing and boiling and they are on the money.
Here are the brews, yeast, mash temps, OG and FG's for my batches. If I list a liquid yeast I did a starter based on mrmalty.com specs. Take a look and let me know what you think.
Brew: Blonde ale
Yeast: Fermentis US05
Mash temp: 152
OG: 1.040
FG: 1.000
Brew: Belgian Pale Ale
Yeast: Wyeast 3522 Belgian Ardennes
Mash temp: 150
OG: 1.045
FG: 1.005
Brew: Belgian Wit
Yeast: Wyeast 3944 Belgian Wit
Mash temp: 152
OG: 1.046
FG: 1.006
Brew: Nut Brown Ale
Yeast: Nottingham
Mash temp: 150
OG: 1.056
FG: 1.010
Brew: Cream Ale
Yeast: Fermentis US05
Mash temp: 153
OG: 1.050
FG: 1.006
Brew: American Pale Ale
Yeast: Fermentis US05
Mash temp: 154
OG: 1.051
FG: 1.006
Brew: American Pale Ale
Yeast: Wyeast 1272 American Ale II
Mash temp: 151
OG: 1.050
FG: 1.006
Brew: Belgian IPA
Yeast: Wyeast 3944 Belgian Wit
Mash temp: 148
OG: 1.074
FG: 1.008
Brew: DFH 60 Minute IPA Yoopers Recipe
Yeast: Wyeast 1272 American Ale II
Mash temp: 153
OG: 1.065
FG: 1.008
Is this kind of attenuation normal for all grain? I am not sure if I have a problem that needs solving or not. The beer is great! I never got this kind of attenuation with extract.