I brewed an American brown that had a 91% ADF. Here are the stats:
OG: 1.060
FG: 1.005 (yah... 1.005)
ADF: 91.3%
ABV: 7.25%
Mash 152F 60 min (was aiming for 154F, but was too drunk and too pissy from an epic stuck mash to bother -_-)
75.5 4.25 lbs. Pale Malt(2-row)
5.9 0.33 lbs. Wheat Malt
7.1 0.40 lbs. Cara-Pils Dextrine Malt
7.1 0.40 lbs. Crystal 40L
4.4 0.25 lbs. Chocolate Malt
Fermented at 67F with WLP001 (California Ale Yeast), and left it there for 2 weeks before racking into a keg.
If you're wondering about the tiny amounts of grain, I do 2.5gallon batches, bc I don't drink that often, I just like to brew.
I like to think that my sanitation is pretty good. After the boil, I cover the kettle. I use Star San to sanitize everything, and that's after a good cleaning with PBW.
Anyone else get this kind of attenuation?
OG: 1.060
FG: 1.005 (yah... 1.005)
ADF: 91.3%
ABV: 7.25%
Mash 152F 60 min (was aiming for 154F, but was too drunk and too pissy from an epic stuck mash to bother -_-)
75.5 4.25 lbs. Pale Malt(2-row)
5.9 0.33 lbs. Wheat Malt
7.1 0.40 lbs. Cara-Pils Dextrine Malt
7.1 0.40 lbs. Crystal 40L
4.4 0.25 lbs. Chocolate Malt
Fermented at 67F with WLP001 (California Ale Yeast), and left it there for 2 weeks before racking into a keg.
If you're wondering about the tiny amounts of grain, I do 2.5gallon batches, bc I don't drink that often, I just like to brew.
I like to think that my sanitation is pretty good. After the boil, I cover the kettle. I use Star San to sanitize everything, and that's after a good cleaning with PBW.
Anyone else get this kind of attenuation?