[flbrewer]

I've mashed the past couple of beers around 152 or so in an effort to get a drier pale ale. I've also seen these beers with pretty low FG's.

Is a lower FG more related to mash temp's or better efficiency? The reason I ask is because without knowing my average efficiency at this point, I'm considering bumping up the grain bill to get a slightly higher ABV instead of relying on a lower FG and therefore higher ABV.

[69franx]

Justin, it should e more related to mash temps, yeast strain, and fermentation temperatures. For higher ABV, you could mash at 148 with more grain for a slightly higher FG, yet also higher ABV. By the way, what kind of FG are you finishing at?

[flbrewer]

By the way, what kind of FG are you finishing at?

As an example my last beer finished at 1.003 (1.050 OG). Ended up with a 6% beer on a planned 5% beer. Not a huge problem, but am just curious if I can assume a higher ABV with continued low FG.

[69franx]

Yes, what yeast are you using to get 94% attenuation? I regularly get 78-81 with Chico,  but nowhere near that

[flbrewer]

So far it's just been WLP 001.

[pete b]

Are you using any type of simple sugar? Very little specialty grains? Do you calibrate your hydrometer?

[Wort-H.O.G.]

yeah 93%ADT and 6.2% for wlp001 seems crazy.... does the beer have any funny tastes or smells?

[pete b]

Justin, it should e more related to mash temps, yeast strain, and fermentation temperatures. For higher ABV, you could mash at 148 with more grain for a slightly higher FG, yet also higher ABV. By the way, what kind of FG are you finishing at?

Frank I think you wrote that wrong. A lower mash temp is supposed to make a more attenuative wort and a lower FG. Mashing higher is supposed to lead to a higher fg. This is still the accepted knowledge although exactly how much it matters is being challenged.

[erockrph]

yeah 93%ADT and 6.2% for wlp001 seems crazy.... does the beer have any funny tastes or smells?

+2 - That's lower than most of my saisons get. Either it's infected or your hydrometer is off. I can't see Chico getting that low on its own.

[69franx]

Justin, it should e more related to mash temps, yeast strain, and fermentation temperatures. For higher ABV, you could mash at 148 with more grain for a slightly higher FG, yet also higher ABV. By the way, what kind of FG are you finishing at?

Frank I think you wrote that wrong. A lower mash temp is supposed to make a more attenuative wort and a lower FG. Mashing higher is supposed to lead to a higher fg. This is still the accepted knowledge although exactly how much it matters is being challenged.

No, I just misunderstood his goal. I thought his goal was higher ABV, yet still dry with a low FG. Lower mash temp should yield lower FG, but not down to where he is  already at...
Edit just cause its early