Getting Chico yeast below 1.010 on IPAs

[JordanKnudson]

If you dump a pack of US-05 in sugar water, you'll get 99% attenuation. The critical factor is fermentability of the wort. The att % they gave are simply based on typical worts. The yeast are good until you hit their abv ceiling, and even then you can cheat by over pitching and letting the yeast consume like mad and attenuate before the alcohol gets the chance to kill them.

Yes, but the point is that we're dumping it into wort, not sugar water. I get that what you're saying is that the way to get the FG lower is to limit the amount of unfermentable sugars in solution (mash low, no crystal, etc). I wasn't really giving super practical advice here, just pointing out that he IS in fact getting better-than-average attenuation of his *wort.*

 

[D-Train]

What are you trying to accomplish with the mashout? I ask because it seems contradictory to your stated goal.

 

[whenithitsyourlips]

I've stopped mashing out with 001 and have noticed better attenuation. 1.008 is standard fg for most of my pale ales/IPAs now.

 

[kchomebrew]

So recently kegged the DIPA I brewed. Mashed at 145F for 70 min. and stepped to 154F for last 20 min. Recipe also included approx. 10% corn sugar addition to the boil. Created WLP080 (san diego super yeast) starters with 02 on stir plates - appropriate amount p/Mr. Malty. OG was 1.080. FG reading ended up at 1.010. I'm satisfied with that. 87% attenuation is pretty amazing ! I'll be doing an IPA in the next week or so and will follow a similar schedule. OG should be around 1.061 and would like to see it get down to 1.007/1.008 range

 

[BobBailey]

Lower mash temperature with a longer rest, proper PH and sufficient calcium, simple sugars, higher yielding grains, a proper pitch of healthy, high attenuating yeast, enough yeast nutrient and good aeration/oxygenation. Not necessarily in that order. All of the above if you like a really dry beer with a good finish.