Vienna malt fermentability

[Brewer #334545]

hey everyone a couple weeks back i brewed a couple batches of lager.
lager 1
12lbs 2 row
.25 acid
OG 1056 FG 1006

lager 2
8 lbs vienna
2 lbs flaked rice
1 lb dextrose
.25 lbs acid

OG 1050 FG 1008

both mashed at 149F, pitched on 2 packs of 34/70, 20g of yeast nutrients, oxygenated and fermented right next to each other.
any idea why lager 2 had poor attenuation? would Vienna or flaked rice cause an increase in FG?

 

[Donoroto]

0.002 gravity points is not a huge difference. Dextrose is normally expected to deliver a lower FG though.

 

[J A]

Seems in the range of reasonable attenuation. Vienna may not have quite the diastatic power needed to convert the rice into good fermentables,

 

[Minbari]

So many variables. What was the ph for both?

 

[Sunfire96]

Did you say 20 grams of yeast nutrient? What is your batch size? What's the recommended dosing of nutrients for the brand you're using?

I use Wyeast nutrients and add 1g for a 3.5 gallon batch

Also your 1st lager was likely more fermentable with just 2 row and acidulated malt. Lager 2 had adjuncts added which can sometimes lower fermentability

 

[GFHomebrew]

I'd be happy with that attenuation 80% is around par for me.
Actually if I were starting to see 85 + I'd be concerned about diastaticus.

I like the look of that second one

 

[The Brew Mentor]

That's not poor attenuation

 

[Brewer #334545]

Did you say 20 grams of yeast nutrient? What is your batch size? What's the recommended dosing of nutrients for the brand you're using?

I use Wyeast nutrients and add 1g for a 3.5 gallon batch

Also your 1st lager was likely more fermentable with just 2 row and acidulated malt. Lager 2 had adjuncts added which can sometimes lower fermentability

im not sure what it is, the package just says yeast nutrient and dosing is 1tsp per gal.

 

[Brewer #334545]

I'd be happy with that attenuation 80% is around par for me.
Actually if I were starting to see 85 + I'd be concerned about diastaticus.

I like the look of that second one

unfortunately its too sweet for me,
on my lagers i normally get around 85% ales are generally high 70s

 

[Sunfire96]

Perceived sweetness can also be a result of the ingredients. Vienna malt is pretty sweet to me, even in a "dry" attenuated beer, and your recipe features a lot of Vienna.

 

[GFHomebrew]

And water profile mash temp.i was going to say attenuation isn't a sure sign of how dry a beer is.
Try out what sunfire suggested if your beer is still to sweet.

Only other thing is oxidation.

 

[HighVoltageMan!]

Only other thing is oxidation.

Bang! And it's not very pleasant. Good call, Ben!

 

[Brewer #334545]

Bang! And it's not very pleasant. Good call, Ben!

i took a taste with what was left after i kegged it, don't think this ones possible.
its like a table sugar sweetness, it has a strong sweet tea vibe to it.
ive used vienna malt before but only up to 50% of grain bill, didnt resemble what im getting here.