Under-attenuated Pliny clone?

[missigsfan]

I just recently finished up my Pliny clone. OG of 1.070 and FG of 1.015. The OG is spot on for Pliny, but to get to 8% the FG would need to be less than 1.010. Even on brewtoad the FG says around 1.018 which is pretty high, but also doesn't take the yeast starter into account. I used Wyeast 1056 with a two stage yeast starter. Two weeks in primary, two weeks in secondary. So what's the secret to getting my FG lower? I'm guessing it has to do with my yeast strain.

 

[Falcon3]

Mash low, and the sugar. With the sugar itself, you'll pull the FG down a point or two (since it attenuates completely). Otherwise, just mash low and long- definitely go at least 90 min mash to make sure you get it as fermentable as possible.
What strain did you use? WLP001, Wy1056, US05, as well as PacMan, and WLP090 shouldn't have a problem pulling it down to at least 1.012 or lower.

 

[missigsfan]

Mash low, and the sugar. With the sugar itself, you'll pull the FG down a point or two (since it attenuates completely). Otherwise, just mash low and long- definitely go at least 90 min mash to make sure you get it as fermentable as possible.
What strain did you use? WLP001, Wy1056, US05, as well as PacMan, and WLP090 shouldn't have a problem pulling it down to at least 1.012 or lower.

It was an extract with specialty grains so there was no mash. I used 1056. It doesn't taste very sweet and I almost feel like it tastes stronger than what my readings would suggest.

 

[Falcon3]

Did you use pure sugar? Extract plus spec. grain won't attenuate the way an all-grain recipe mashed really low would attenuate. If you didn't add in pure sugar like in the "clone"recipe, thenyou missed our on some more attenuation. Given the circumstances, 1.015 is pretty good, especially if you don't pick up on any residual sweetness.

 

[jahdub]

I've made an extract version of this a few times and usually finish around 1.014-1.015. As said, extract will usually have a little higher FG than all-grain with a low mash temp.

A few things of importance are moving off the heat and slowly stirring in malt extract as close to the end of the boil as possible. This will minimize scorching of your wort. Full-volume boiling will help, as well.

 

[missigsfan]

Did you use pure sugar? Extract plus spec. grain won't attenuate the way an all-grain recipe mashed really low would attenuate. If you didn't add in pure sugar like in the "clone"recipe, thenyou missed our on some more attenuation. Given the circumstances, 1.015 is pretty good, especially if you don't pick up on any residual sweetness.

A lb of corn sugar was added late. It was supposed to be .75lb but we added the extra .25 on accident.