Gettin Jiggy Wit It

1.26.21.
Updating from brew book. 1018 target OG was 1015. 1008 target FG was about 1006 or 1007. Need to end up at a higher FG for body. Forgot phosphoric acid and late crystal approach. Mash was about 155.

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1/5/2021

• considered using maltose negative yeast which will have much lower attenuation and arrive at a higher FG but im not sure...just tasted an three notch NA ipa which tasted like wort. switching back to 1056. currently saying 2% but im thinking with higher mash temp it maybe wont do that well. changing yeast to london and knocking down attenuation from 75 to 55. we also have low diastatic power of 20 something going for us.
  
• adding some phosphoric acid for mash pH
  
• changing crystal malt to "late addition - kettle" - not going to include it in the mash. i think i will steep it in the wort while its heating. this drops the abv from 2.3 to 1.8
  
• did brief research on high mash temp - they recommend 152-162 as examples so i think 159 is a good target.
  
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  1/4/2021
  initial recipe formulation.
  using half pound wheat malt. currently says ill get to .8% but i think with the really low DP it wont. alternatively if you use just one oz of base malt it will say 0.5 or 0.6.
  
  remember to mash high at 159 as well
  
  to do :
  
• find out if maltose negative yeast is available. i think this is the way to go to get to a higher FG
  
• consider using lactose to boost FG (ick!)
  
• check what temp you should mash at. i was thinking 155 at least. what happens at 159?
  
  referencing last years brew for notes.
  https://www.brewersfriend.com/homebrew/recipe/view/907856/n-a-athletic-extract
  
  and byo article :
  https://byo.com/article/hold-the-alcohol/