I am making a beer from someone else's recipe but I'm stuck using Wyeast 1968 London ESB and the recipe called for WLP013 London Ale. From what I'm seeing about these yeasts the WLP013 has a higher attenuation leaving the beer a bit drier than the 1968. Can I make this adjustment via the mash temp? I haven't seen a calculation that would tell you how many points of attenuation you'd get for a certain number of degrees lower mash temp.
Mash temp and attenuation
- Thread starter Belmont
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menschmaschine
Well-Known Member
I don't think there is a calculation out there. Attenuation is dependant on so many things, including the individual brewhouse. A point or two above or below expected FG is no big deal. However, mash temps are the most easily controlled attenuation parameter. Just lower it a couple degrees if you think it needs it. Keep in mind it's best not to go below 149°F for single infusion.
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