Food for thought on attenuation and malt

[Foster82]

So just some food for thought, I have never realized just how much malt itself will influence the attenuation of your beer. In general the more a malt is roasted the more caramelized sugar you will get which is unfermentable. With that we can adjust mash temperatures to compensate. I learned this the hard way with my last two brews. I had a SMASH with 2-row that I mashed below 150 that attenuated 90% with US-05, and a stout that I mashed at 156 to keep it sweet that attenuated a mere 57% with WLP004 (result was exactly same with the FFT). So lesson here is darker malt equals higher FG given the same mash temp. Additionally consider adding 2%-5% Dextrin Malt to lighter brews to help prevent over attenuation as it will contributed more unfermentable sugars than 2-row.