TastyMcD wrote:Crut wrote:...my grav is still a bit high (1.017) ....
This beer is intended to be malt forward with significant mouthfeel. With my system and process, a 154F sac rest, a 90 minute boil, and WLP001 gets me about 68-72% attenuation (or 1.018-1.020 FG in this case.) My last batch, which I'm pouring now, finished at 1.022 and you'd swear it tastes like 1.012. Big mouthfeel, hoppy flavor, dry finish. It would be a totally different beer mashed at 151F.
1.017 is perfectly okay with this beer and its 63 IBUs as long as the remaining gravity is due to non-fermentable sugars.
Tasty




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