Originally Posted by Strave19
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%.