csboehm
Active Member
I'm putting together my first California Common recipe. This will be an all-grain batch. I'm a little stumped how to achieve the final gravity the style calls for as the yeasts used for this style have a much lower attenuation. My grain bill is as follows:
9 lbs American - Pale 2-Row
1 lb American Caramel / Crystal 80L
0.5 lbs American- Victory
I was planning at mashing around 150F @ 1.5 qts per pound for 60 minutes. At 75% efficiency (which I've hit consistently with other batches), the O.G. will be 1.052. I'm going to use White Labs San Francisco Lager (WLP810) yeast, but the average attenuation is only 67.5%. This leaves me with a F.G. of 1.017 while the max to stay within spec for this style is 1.014. What am I missing? A large yeast starter? Lower mash temp? Looser mash? Any help would be great appreciated. Thanks!
9 lbs American - Pale 2-Row
1 lb American Caramel / Crystal 80L
0.5 lbs American- Victory
I was planning at mashing around 150F @ 1.5 qts per pound for 60 minutes. At 75% efficiency (which I've hit consistently with other batches), the O.G. will be 1.052. I'm going to use White Labs San Francisco Lager (WLP810) yeast, but the average attenuation is only 67.5%. This leaves me with a F.G. of 1.017 while the max to stay within spec for this style is 1.014. What am I missing? A large yeast starter? Lower mash temp? Looser mash? Any help would be great appreciated. Thanks!