Here’s the recipe that I brewed on January 9th.
12 lbs Canada Malting Pale Ale Malt
1 lb Briess Caramel 60
hopbursted with 6 oz of Cascade in the last 20 minutes and 2 oz of dry hops. Mash temp was 152-3. I pitched ~1/3 of the yeast cake from an APA that had been bottled the day prior.
The OG was 1.067 and the ferment temp was in the mid 60’s. Bottled today and the FG was 1.006!
From what I’ve read, Denny’s yeast gets better attenuation after the first pitch, but that’s 91% attenuation. I think my thermometer is off. My go to thermometer’s battery was dead and I had to use the lab thermometer that I bought from NB.
I’m not worried about the beer being too thin because it is Denny’s yeast and I used Pale Ale Malt. I was just wondering if anyone has seen that high of attenuation with 1450.