Thanks for the breakdown. But it poses another question. If the recipe calls for a 152 mash and targets a 1.013 FG using the chico yeast and I am hitting that 152 and getting 1.008 FG with that yeast, theres something wrong there. What are your thoughts? Thermometer calibration? Perhaps my thermometer is reading 152 but I'm actually at 148 or so thus giving me a more fermentable wort and higher attenuation?
I've come to learn that mash temps, as with many other things, depend on your system. I have figured out that a 150-152 mash on my system is like a mid 150s mash for some other people, and a mid-fifties mash is like an upper 50s. Could be the thermometer, could be some other factors. The key is figuring your system out.
I agree with several of the others, Chico is great if you want a madman of a yeast that is going to be a high attenuater, can take some manhandling, and will leave your beer fairly dry. I will still use it for APAs, IPA's, etc. It's not the yeast for you if you want a nuanced malt profile. It used to be my "house yeast" but it doesn't really fit my goals for what I'm trying to brew. Once size doesn't always fit all.