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Old 06-09-2010, 11:33 AM   #21
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Originally Posted by Strave19 View Post
I'm thinking it will finish quite a bit drier with this yeast, probably more like 1.012 or 1.010 putting it at ~8.5%abv which is fine by me. Planning on mashing @ 152 and doing a couple of batch sparges @ ~170.
My sense is that you would want to mash lower (say 148-149F for 90 minutes) if you hope to go from OG 1.076 down to FG 1.010-1.012, since that would require about 85% attentuation. For me, S-05 in a brew mashed at 152F usually attenuates in the range of 75%.

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Old 06-09-2010, 09:02 PM   #22
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My original plan was to mash a bit lower to dry it out, but after reading a few threads on here that suggest US-05 will ferment just about any simple sugars you throw at it and get >80% att. without too much effort got me thinking... I would rather have it a bit sweet than too dry I think. Maybe?
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