I brewed a SMaSH IPA little over a week ago. Not wanting it to be too dry and knowing it was an aggressive yeast, I mashed high ( ~156F at dough-in, settled down to ~154F for the remainder of the infusion). One 11.5g sachet of hydrated US-05 brought the thing down to 1.009. A good 4-5 points lower than I thought I might end up - I'm wondering how high I'd had to mash to keep this beast at bay?