I've been trying to work this out in my head and I can't seem to come to a conclusion. Is "dryness" in a brew more caused by a higher attenuation or a lower FG? I know these two things often go hand in hand. For example, does brew 1 taste drier because of higher attenuation, or do they have a similar mouth feel in terms of dryness because they have the same FG?
..............OG..........FG........Aparent Attenuation
Brew 1...1.100.......1.020..........80%
Brew 2...1.060.......1.020..........66%
..............OG..........FG........Aparent Attenuation
Brew 1...1.100.......1.020..........80%
Brew 2...1.060.......1.020..........66%