Mild finished a bit high, what to do

[guldalian]

Just did a mild

OG 1.036
FG 1.014

This is only 61% attenuation. Not horrible, but not where it should be.

Recipe:

5 lbs MO
12oz carabrown
8 oz crystal 80
8 oz pale chocolate

Wyeast 1968 London ESB

Mashed 60 min @ 155

Fermented 4 days at 65,
Then 9 days @ 72

Do you think I should just let it be and bottle it tomorrow? Or try something to lower it a bit?

 

[Stauffbier]

With that much crystal/caramel and chocolate malt and a mash temp of 155 it's not surprising that it finished so high. You probably won't get it any lower than that.

 

[edecambra]

Taste test time. I like a fuller mild and usually shoot for a higher fg with these low grav beers

 

[JLem]

Given your recipe, mash temp, and yeast strain, I think your FG looks appropriate.

 

[guldalian]

Tasted it and it actually seems a bit thin. Not incredibly surprising given the low OG, but you guys are right. I probably don't want to/can't go any lower. I know carbonation will help a bit with that. Ok in the bottles you go!

 

[Blueflint]

I find 1968 works well with most English type beers and it is one of my favorites. You may want to read 1968 yeast re-activation just for your information.