Several of my recent brews have been way overattenuated (~85% apparent attenuation) and I'm trying to identify the issue.
Here is some info on the overattenuated batches
First, these batches have involved grain bills with little, if any, caramel malt. I'm starting to wonder if I need to start adding some dextrin malt to my pils/helles-type beers just to add a slight amount of unfermentable material.
Second, I've been using acid malt for most of the lighter batches that have overattenuated. I have been consistently hitting a mash pH of 5.3-5.5 for the batches in question.
Third, most of these batches have started with 12P worts.
Fourth, these batches were mostly fermented with WLP833 and Wyeast 2206. For a five gallon lager batch, I make a 2L stirplate starter with 2 smackpacks/vials.
Finally, I mashed almost all these beers around 150 for 60 min.
I just tested my brewing thermometers yesterday and my dial thermometer, which I use to measure the temp of my water infusions, was way off (at least 10 degrees at freezing and boiling). But my traceable digital thermometer, which I use to measure mash temp, was dead on. So, I feel like I can rule out a thermometer issue.