88% attenuation?!?!?

[BenTen]

So was taking a look at this Pliny recipe, and according to my calculations it is claiming 88% efficiency. Can someone explain this to me?
http://farmhousebrewingsupply.fmtemp.co ... 0PDF-1.pdf

[BDawg]

How do you figure 88%? Can you show what you are using to calculate this?

If you are talking apparent attenuation, (70-11)/70 = ~84.3%, not 88%, and considering this beer is fermented using Cal Ale yeast (which typically hits the high 70's to low 80's ), and it contains a substantial amount of corn sugar which is 100% fermentable, I think that attenuation level is quite reasonable.

[Stinkfist]

You have attenuation in your title and efficiency in your post... You need to decide which you are talking about

Attenuation is how much sugars the yeast eat and efficiency is how well you extract sugars during mashing... So which are you talking about?

[spiderwrangler]

You have attenuation in your title and efficiency in your post... You need to decide which you are talking about

Attenuation is how much sugars the yeast eat and efficiency is how well you extract sugars during mashing... So which are you talking about?

Heh, I read efficiency as attenuation, based on the title...

[Ozwald]

You have attenuation in your title and efficiency in your post... You need to decide which you are talking about

Attenuation is how much sugars the yeast eat and efficiency is how well you extract sugars during mashing... So which are you talking about?

Heh, I read efficiency as attenuation, based on the title...

I did the same & still didn't catch it until the 2nd read.

[BenTen]

Hey! Stop bustin my balls here! You are right, all of you, so please forgive my hasty posting and the mistake on the terms. You know what I meant! Just kidding guys. Thanks for your replies, and yes it does come to 84%, but I was not under the impression that corn sugar was 100% fermentable, but 88%. As you can see I had some numbers going through my head. Under the implication that the dextrose is 100% fermentable, and only 5% of the sugar being dextrose, I suppose it could maybe hit 11, but it still seems pretty crazy to me, but who am I?

Bear in mind that I have already took a swing at this recipe(its fermenting now), and I hit 67 before the sugar. After adding the sugar during fermentation, it should be at 72 according to Beertools. Yes, getting 11 will be 84%. I am skeptical because I have never got a beer that heavy to finish that low, but I have never used sugar either. I will keep you guys posted!

Peace!

[Stinkfist]

Is this an all grain or extract? Might be harder to get that kind of attenuation from an extract however if it was all grain you can lower the mash temp and get some pretty good attenuation, the sugar helps too

[BDawg]

Hey! Stop bustin my balls here! You are right, all of you, so please forgive my hasty posting and the mistake on the terms. You know what I meant! Just kidding guys. Thanks for your replies, and yes it does come to 84%, but I was not under the impression that corn sugar was 100% fermentable, but 88%. As you can see I had some numbers going through my head. Under the implication that the dextrose is 100% fermentable, and only 5% of the sugar being dextrose, I suppose it could maybe hit 11, but it still seems pretty crazy to me, but who am I?

Bear in mind that I have already took a swing at this recipe(its fermenting now), and I hit 67 before the sugar. After adding the sugar during fermentation, it should be at 72 according to Beertools. Yes, getting 11 will be 84%. I am skeptical because I have never got a beer that heavy to finish that low, but I have never used sugar either. I will keep you guys posted!

Peace!

No need to apologize. You had a very valid question. I didn't mean to come off harsh, either.
To answer the question whether a big beer like this can get down to 1.011, yes, absolutely, especially since the mash temp is low and there's so much simple sugar (provided you pitch a healthy starter into well aerated wort.)

Give it a try and I bet you'll get those numbers yourself.

Cheers-