I know that some people add Beno or amalase enzyme to the beer to help dry it out. My first all grain finished pretty dry. OG 1.044 FG 1.004
This was with 2 lbs of Crystol 40L.
It wasn't exactly what I was going for, but I learned some things. First, I need to cover the cooler with a blanket or towel to help hold the heat in. Second, I need a higher sparge temperature. I did a batch sparge at about 155F. So the enzymes just kept doing their thing. The sparge water was sitting in the cooler for probably 45 mins or so.
In any case, if your looking to have a very dry / low carb beer, why mess with beno and not play with your mash? I'm bet if I wanted I could get my FG even lower. I bet if I did a two hour mash at 145-150, the FG would be lower still.
This was with 2 lbs of Crystol 40L.
It wasn't exactly what I was going for, but I learned some things. First, I need to cover the cooler with a blanket or towel to help hold the heat in. Second, I need a higher sparge temperature. I did a batch sparge at about 155F. So the enzymes just kept doing their thing. The sparge water was sitting in the cooler for probably 45 mins or so.
In any case, if your looking to have a very dry / low carb beer, why mess with beno and not play with your mash? I'm bet if I wanted I could get my FG even lower. I bet if I did a two hour mash at 145-150, the FG would be lower still.