I’m trying to figure out how much grain I will need for a lager recipe I’m making. But the attenuation of the yeast is tripping me up. I was shooting for:
The only problem is when I calculate that it comes back with 87.69% Apparent Attenuation. Actual Attenuation of 71.38%. But Wyeast lists their yeast between 72-76% attenuation. But they go off of Apparent, not actual…right?
I know a beer can get that low with a starter, proper pitching rates, aeration etc. What am I missing? According to the Wyeast attenuation, there is no way I’m getting that low….