Roeselare Attenuation

[wildmancurry]

I am looking for anecdotally evidence about the attenuation of roeselare. The company says 80%. Can anyone report greater or less numbers?

 

[Mark Farrall]

The first batch I did was 82% attenuation. 1.055 to 1.010. I mashed high, 70C/158F, so it took a while to get there. It was 1.018 at 40 days, then 1.010 at 420 days when I packaged. Second batch is still going.