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Old 10-28-2008, 09:27 PM   #1
Sep 2008
Spokane, WA
Posts: 261

I tested the gravity of my IPA yesterday before cold crashing...

It was 1.008, OG was 1.060. I was not expecting it to finish this dry, 86% ! I have never had a beer attenuate this much.

The balance is now waaay off in the direction of the hops. I definitely like my beers on the drier side, but this is a bit too much. I do mash low (152), but still! I guess next time I do this recipe I will mash higher or use some more crystal, or both.

Yeast is WLP001.
My semi-regularly updated beer blog: PremiumBitter
PRIMARY 1: Baltic Porter | WLP001
PRIMARY 2: Chocolate-Spearmint Winter Warmer | WLP028
SECONDARY: Spokane Falls Fresh Hop Ale (IPA) | WLP001/WLP028 (Amarillo/Columbus dry hop)
Liberator Doppelbock
Yellow Marmot Ale (Golden Ale) | WLP001
Yellow Marmot Ale (Golden Ale) | WLP028
UPCOMING: Premium Bitter, Imperial Steam Beer, Strong Scotch Ale, Munich Helles, Schwartz Bier, Rauch Bier

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Old 10-28-2008, 09:53 PM   #2
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts

I think mine is 81.5%.

Dark Strong 1.114 to 1.021. WLP500.

EDIT: Saison Ete was 1.057 - 1.010 which is 82.4% WLP566.

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Old 10-28-2008, 09:58 PM   #3
Jan 2008
Lincoln, Nebraska
Posts: 886
Liked 42 Times on 37 Posts

I had 87% with a Belgian Abbey, probably because of the candi sugar.

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