FG question- Is a lower than expected FG bad?

You will get the maximum attenuation in the 153-153F range. This was presented at the NHC by Greg Doss of Wyeast, who did an involved experiment. There are also data on Braukaiser.com that back that up.

Mashing in the 140's will give a wort that is more attenuative than at 155F or greater. There is a local maximum in the attenutation curve at 152-153F.

 

The temperature range you are targeting is generally agreed upon as the temperature range for peak wort fermentability. The question is, is your thermometer accurate, is the mash holding temperature throughout the rest period, and is your water/grain ratio optimum as well? All of these affect the potential FG of the wort.

Also, if you really want to see a low final gravity, substitute 6-row for your base malt. I had a pale ale finish at 1.002 using 6# of that plus some specialty malts.

 

I'm still a bit curious about what your fermentation schedule was like....temperature / time overview.

The main question I have then is where did you actually source the data suggesting your beer "should have" finished at 1.017 to begin with?

Was it what the recipe indicated? If so, where did you source the recipe? Did the recipe also call for you to mash at the temperature you mashed at?

Or, as others suggested, was the 1.017FG prediction generated by a software app like beersmith?

 

No, it's not at all a bad thing. In fact, the ability to adjust that variable is one of the main reasons for going all grain. You can adjust for your personal preferences, rather than just accept a 'one size fits all' wort.

I think for that reason, there is no 'golden rule.' I've done IPAs, for example, that mashed as high as 156 (when I wanted a very full bodied, UK style) and as low as 149 (for a west coast style). Both turned good, but since my personal preference is generally for the west coast style, that's what I usually do. But it all depends on what you want, and that's true for stouts and on down the line.

A rule of thumb would be that 152-154 is the 'usual' range that'll 'work' for most beers, and you want to go below that if you're trying for a drier beer and above if you're going for a more full bodied beer.

Per my comment above: you might want to check how you're measuring mash temp, make sure it's accurate, and make sure the temp is holding, since one potential explanation for your lower than expected gravity would be lower than planned mash temp. Once you know you're measuring accurately, then you can play with mash temp to get the FG you're looking for.

 

If I'd heard this before, I'd forgotten it. Do you have a link? Intrigued...

 

I think you will be fine..

Hell, I have a RIS that I hope is done at 1.017.. I was expecting 1.022 or so... It taste fine, obviously needs some time to mellow at 10.5%.

It's a bit thinner than expected, but something I could fix if I need too once I bottle it.

 

If you are an AHA member you can view Greg Doss's presentation in the AHA members only section.

Kai's work is on this page.
http://www.braukaiser.com/wiki/inde...ity_and_efficiency_in_single_infusion_mashing​

 

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What year was this? Can't seem to find it in the seminars.

Edit: Nevermind. Found it. Thanks!

 

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I just listened to (and read the slides for) the presentation. Interesting that in the experiments, the 90 minute mash time resulted in a less fermentable wort than 75 minutes. I suspect this is just noise that would go away with repeated trials. Otherwise, something else is being extracted during that extra time that inhibits fermentation, or unfermentable dextrins are being reassembled, which doesn't seem too likely. ​

 

As a Canadian who has no need for an AHA membership is there any way for me to access this? I am seriously interested by this, because it goes against common "knowledge"... I am interested in reading more than the single data point that is brewkaiser.

 

Forbidden to share by club rules. But why do you say "As a Canadian" who has no need for an AHA membership? Canadians (and all internationals AFAIK) are welcome to join. The only benefit I can think of that Canadians wouldn't be able to take advantage of would be local business discounts (which I don't think I've ever used south of the border either).

 

If you are joining for a magazine, then fine but the AHA is an American lobbying organization who has no interest in Canadian homebrewing concerns and does not advocate on our behalf so why should I fund an advocacy organization that does not advocate for me. The same reason I don't join AARP or the NRA...

 

In addition to the magazine (Zymurgy), perhaps you might join for the members only online content, like Greg Doss's presentation on his attenuation experiments. Just for example.

Edit: Just out of curiosity, are there restrictive laws hindering Canadian homebrewers?

 

Not that I know of... Distillation is illegal, but AFAIK homebrewing is A-OK. Never asked the legalities. Why bother if the cops don't hassle you?