How to get lower FG?

[An Ankoù]

Mash as normal and add some maltodextrin.
Here's a typical product we can get in the UK. It might go under a different name in the US. You'd essentially be adding non-fermentable sugars.
https://www.brewuk.co.uk/body-bru.htmlNote that "gallon" refers to an Imperial gallon of about 4.5 litres.

 

[Bobby_M]

I think there's some confusion here. The final gravity is more indicative of mouthfeel; full body vs. thin/watery.

Sweet vs Dry is a different axis that is typically discussed in terms of balance. Sweetness is perceived when there is some residual sweetness, AND it hasn't been adequately counterbalanced with bitterness, roast, or alcohol.

So, with that being said, when you say "have been too dry", clarify if you mean they taste too thin in mouthfeel, or that you don't perceive enough sweetness.

If you think the bitter/sweet balance is just about right but the mouthfeel is too thin, raising the mash temp a bit to leave a higher FG *AND* increasing the IBUs a bit will keep the balance the same but raise the mouthfeel.

If you think the mouthfeel was right, but it just needs a little more residual sweetness, leave everything the same and reduce the IBUs a bit.

While I still believe all of the above to be true, after reviewing the recipe I would say the "too dry" that you're experiencing is hop resin that won't quit. The amount of hops is over the top. Considering that Cryo is about the equivalent of double the regular pellets, you're on the edge of 2oz of dryhop per gallon. I'd back off to half of that and see if that "dryness", (hop burn) goes away.

 

[hotbeer]

I too think there is some confusion. Maybe it's all my confusion.

The post title says a lower FG is desired. But lower FG is usually less sweet and maybe dryer too.

The OP even states their goal of mashing higher is to brew a sweeter brew, which means more remaining sugars after fermentation and that will result in a higher FG.

So what exactly is the goal for a lower FG when doing things that typically result in a higher FG?

 

[SanPancho]

I second the honey malt if you are looking for sweetness. Mashing lower isn’t going to erase the sweetness from the crystals, so I think your path here is to go drier via low mash, and retain sweetness with crystals. Just don’t go crazy all at once.

 

[wepeeler]

+1 to what @Bobby_M said.

If I were to tweak the recipe, I would swap out GP with some high protein 2 Row. Rahr, Mecca or Briess would be my recommendation. Remove the maltodextrin. Even out your flaked oats and wheat malt - 15-20% each. Remove the Fuggles at 30 completely. Mash at a max of 154F (I do 152F, and my neipas are not dry. They usually finish between 1.016-1.020 and have a good juicy mouthfeel.) Something has to be off for the software to predict a 1.026 FG. I definitely would not want to mash at 158F.

London Fog is a chewer. That may be some of your issue. I prefer Coastal Haze from WL.

I'm guessing your "too dry" complaint is hop burn. Soft crash yeast out before DHing. 50F for 24-48 hrs, then DH. Free rise back to 60ish for 24-48 hours , then keg.

 

[merlyone]

That’s true. I thought the problem was my fg that’s too high but I didn’t know it’s ok to leave it that high.

Thanks for all the tips! Let’s see how the next one one turns out.

 

[HM-2]

Mash at a max of 154F

154/68°C is exactly where I'd be mashing this for a ~1.018, but I'd definitely look to rejig the malt bill here.

65% GP (I love GP as a base in my NEIPAs)
15% Wheat Malt
15% Flaked Oats
5% Golden Naked Oats

I'd drop the Fuggle as above, but would do a token (~10 IBU) bittering charge of something neutral (CTZ or Magnum)
I would also push the whirlpool temp down to 70-75°C to reduce bittering extraction