Originally Posted by waldoar15
The very last extract IPA I made finished at 1.02 with Pacman.
I haven't had that problem since I switched to all grain.
Originally Posted by rocketman768
In my opinion, the 1.020 curse has to do mostly with malt extract and underpitching. First, extract usually contains unfermentables. For example, Briess malts already contain carapils. On top of this, you added dextrin malt AND crystal.
As far as underpitching, one 11g packet is usually enough for a 5 gal 1.050 batch as long as you rehydrate it properly. Otherwise, use this pitching rate calculator.
I think these posts are your answer. The extract you start with deserves some consideration when formulating recipes. The fermentability and ingredients that are used to create the extract play a significant role in your final product. You may be adding dextrins upon dextrins. If you bring up the fermentation temp and the gravity stays the same, your done. I have thrown back many 1.020 beers with delight. I use Briess for example. the details (as much as they provide) below.
CBW® Golden Light
Lovibond FAN Unique Characteristics/Applications
(8 °Plato) LME 3500
(syrup As-Is) Excellent light-colored pure malt extract. Use alone for light-colored beers, or with specialty malts to brew beers of all styles. Excellent for boosting gravity and yeast propagation.
Ingredients: Base Malt, Carapils® Malt.