I have a feeling that this is a stupid question, but I haven't yet found a satisfactory answer by searching the interwebs.... Can the type of malt I use directly affect the attenuation I get? I have been often brewing the same basic recipe for quite a while now (only change from brew to brew is the hop bill), with consistent results. + 6.0 kg Pale Ale + 0.5 kg CaraFoam(Pils) + consistent mash and single sparge volumes and temp + consistent boil time + consistent pitching rate + temperature control => attenuation always 87 - 87.5% ! 2 brews ago I wanted to brew a SMaSH, so I replaced the CaraFoam with 0.5 kg more of the Pale Ale. Everything else stayed the same, and low-and-behold, I ended up with an attenuation of 90% :shock: Should I chalk the 2.5% increase in attenuation up to the 0.5 kg of Pale Ale vs. CaraFoam, or is this just some fluke that probably occured due to some other facton I haven't accounted for?