Attenuation questions?

[Brinck17]

So with my first BIAB it was also my first time taking gravity readings

OG: 1.060 @40 degrees put it in the fridge and forgot about it
FG: 1.000 @80 degrees room was just hot

so brewers friend says that the adjustment for temp is
1.059 and 1.001

what does this level of attenuation do to a beer?
do people get numbers close to 1 regulary?

from what I have read a thinner mash has tendency to be more fermentable is this typical with BIAB?

Yeast was WYeast 1187 the Ringwood Ale
Fermentation Temp ranged from 70 degrees for the first four days to 80 degrees for the last three it was at 1.000 after 1 week so I bottled. was that the right call I didn't think it could ferment past 1.000?

10 gallon recipe
19lbs marris otter
1 lbs crystal 60
3 lbs munich
1 lbs carapills

I mashed for 1 hour almost felt like 2. Because it took like an hour to get up to a steady mash temp. I had a thermometer at the top taking readings and have one at bottom of kettle too. So it was in the 140somthingish range for that hour and finally got it to 156 and it dropped to 150 for the hour it sat.


hope I didn't add too much info just wanted to give everything I could.

 

[billl]

Sounds like user error on the measurements. The chances of that yeast attenuating that low is about 0%.
A reasonable range your that yeast and OG would be 1.015 ish.

Beer can actually get down around 1.000. ie a saison with Brett. Alcohol is less dense than water, so if you have higher alcohol and little remaining sugar,you can get there. That would be a very dry beer though.

A reasonable range your that yeast and OG would be 1.015 ish.

 

[C-Rider]

You need better temperature control during fermentation.