[stpug]

So about 73%AA for WLP030 and 75%AA for WLP033 on a 150°F mash using a med-high fermentable grist.  That's good info.

I'll report back on what mine does with a high fermentable grist and step mash regime.  After seeing your number, I'm expecting 75%+ with 033 which would put me in the ballpark of what I was hoping for (77%AA).  I'll post back to add another data point.  I'm racking this one to a keg on Thursday/Friday, so I'll have some sample and AA notes.  I'm hoping for just a pinch of diacetyl in this one for nuance

[stpug]

Here's my follow-up for WLP033 Klassic Ale:

Best (Golden) Bitter (low oxygen practices): 85/10/3/2 Optic/HomemadeTorrifiedWheat/C55Patagonia/AmberMalt, 1.045 OG, 36ibu tinseth; Belma bitter 25ibus, USGolding 15/5min; mash 145/162/170 @ 40/20/15min; 60min boil. Water: 180ppm so4, 60ppm cl2, 15ppm mg, 5.35pHmash.  Sulfites: 20ppm in mash

Goal was ~77%AA (FG: 1.010), hit 75%AA (FG: 1.011)

No diacetyl detected  but definitely has a pear ester and hint of grape fruitiness.  Toasty malt with spicy/earthy hop aroma.  No sulfur detected.  Drying on tongue, no residual sweetness, golden color.  Quite hazy yeast, but not cloudy.  Delicious as usual; solid recipe IMO.  I've subbed out torrified for flaked barley before and that's equally as good; I've also used different bittering hops (fuggles) and that's equally as good.

I think I'll brew up Flowers Original Bitter next with some invert (skipping malt extract).