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Wyeast 1968 - mash temp question

I’m using Wyeast 1968 for the first time this weekend, and I’m shooting for 1.057 OG with 1.75 lb of various crystal malts. I’ve heard this yeast doesn’t attenuate very well… So, what temp would you suggest I mash at? I was originally going to go for 152F, but with all that crystal, I’m afraid the beer will end up TOO sweet.

Any advice?

Mashing at 148-149 for 90 minutes I have had 76% attenuation with .75lb of crystal in the recipe. It went from 1.052 to 1.012. It’s great yeast, so I hope it works out for you.

I’d say 149°F for 60 min is fine. If you want a dry finish, you might have to use less crystal malt, or sub in some sugar. As it is I’d say you’ll finish somewhere around 60% ADF.

A few sample batches:
3% crystal, 60 min at 156°F: 1.038 OG, 1.012 FG - 68% ADF
9% crystal, 9% sugar, 60 min at 149°F: 1.103 OG, 1.024 FG - 77% ADF
8% crystal, 40/40 min at 122/151°F: 1.063 OG, 1.013 FG - 79% ADF

[quote=“a10t2”]I’d say 149°F for 60 min is fine. If you want a dry finish, you might have to use less crystal malt, or sub in some sugar. As it is I’d say you’ll finish somewhere around 60% ADF.

A few sample batches:
3% crystal, 60 min at 156°F: 1.038 OG, 1.012 FG - 68% ADF
9% crystal, 9% sugar, 60 min at 149°F: 1.103 OG, 1.024 FG - 77% ADF
8% crystal, 40/40 min at 122/151°F: 1.063 OG, 1.013 FG - 79% ADF[/quote]

So if I mash ~149F, could I expect something closer to 68% ADF?

Thanks!

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