I just got 78% attenuation (1.043-1.009) from WLP002 (Fullers yeast, usually a reliable residual sweetness leaver) from a 65°C mash , and so will pay attention to achieving 67°C in the mash as that should create more less-fermentable sugars that'll raise the FG a tadge. This is a different yeast, but I think it was the balance of sugars in the mash last time that let WLP002 attenuate so far, rather than the yeast's latent ability to chew sugars long and short.
Ingredients
25L, 90 min mash @ 67°C, 90 min boil
Amount Item Type % or IBU
3.71 kg Maris Otter (5.9 EBC) Grain 100.00 %
65.00 gm Styrian Goldings [3.40 %] (90 min) Hops 22.3 IBU
50.00 gm Styrian Goldings [3.40 %] (15 min) Hops 7.9 IBU
60.00 gm Styrian Goldings [3.40 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Beer Profile
Est Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.71 %
Bitterness: 30.2 IBU
Est Color: 7.2 EBC
It's a low ABV Styrian Stunner by any other name I know
Brewing Saturday, I have clearance
