Attenuating too far??

[BYOHB]

Just primed and bottled JZ's Northern English Brown Ale! Hydrometer test sample seems very good!

I converted it to a Partial Mash 3.25 gallon batch, mashed at 1.4 qts per lb, at 152 F for 75 min, and got 75% efficiency and used 1lb Light DME and 6oz Brown Sugar to try to reach the 1.051 OG. I ended up at 1.049

Using Nottingham dry yeast, rehydrated, it attenuated to 1.008 FG.
That comes out to 83% attenuation! So that means 5.4% ABV and less body then desired.

So, what can I do on the next batch to get back to the desired 1.012/1.013 FG?

More DME, no sugar, lower mash temps?

[Sent From My iPhone]

More DME and no sugar should do it. If not a higher mash temp will help.

[Bugeater]

Any added sugar will ferment out completely, contributing to the high attenuation. Also the Nottingham yeast is a very high attenuating yeast. If you want to stay with dry yeast for this recipe, switch over to Safeale/Fermentis S-04. This is also an English yeast suitable for the style.

Wayne
Bugeater Brewing Company

[hansolo]

Any added sugar will ferment out completely, contributing to the high attenuation. Also the Nottingham yeast is a very high attenuating yeast. If you want to stay with dry yeast for this recipe, switch over to Safeale/Fermentis S-04. This is also an English yeast suitable for the style.

Wayne
Bugeater Brewing Company

+1
You could also use Windsor yeast, which is great for English ales.