Sammus
Amateur Brewer
- Joined
- 16/3/06
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A recipe I want to try is mashed at 67C, has predicted OG at 1.062 and FG at 1.015. Thats about 76% attenuation I think, which is within spec for the recommended yeast (1020, 72-77% IIRC). I want to use a different yeast that is rated by wyeast as 67% - 71%. In BCS they say to mash lower or replace some base malt with sugar to help less attenuative yeasts reach FG.
Is there any way to calculate how much a difference in mash temp will affect how attenuative the yeast is? If Wyeast rates my substitute as max 71% atten, then surely even if mash at 62C, or had a 100% glucose mix for that matter, it still wouldnt attenuate as much as we want it to?
Is there any way to calculate how much a difference in mash temp will affect how attenuative the yeast is? If Wyeast rates my substitute as max 71% atten, then surely even if mash at 62C, or had a 100% glucose mix for that matter, it still wouldnt attenuate as much as we want it to?