Adjusting a recipe for Attenuation

[Ceejay]

Hi folks,

I'm planning a clone of Deschutes Mirror Pond at the weekend. The grain bill is 91.5% Maris Otter, 7% 75L Crystal, 1.5% Caramalt.

Mash is 90 mins at 65 degrees C. Target OG 1053, target FG 1012 to 1015

Now, I've only got WLP001 Californian Ale to make this and the recipe calls for WLP002 English Ale yeast, which I is less attenuative. I still want to end up in that 1012 to 1015 range so is the best thing to do:

a) mash at say 69 degrees C to promote a higher level of dextrins in the wort
b) adjust the caramalt/crystal malt to do the same

If I had to guess, I'd go with (a) but I'd like a second opinion!

Cheers!

CJ.

 

[markp]

Can you crash cool?
If so, crash it at your desired FG.

 

[Ceejay]

Not really, certainly not accurately anyway...I'd rather adjust it in the recipe if I can ideally.

Just doing the maths, actually it might be OK maybe mashing at 68 C. 1053 to 1012 is 77% attenuation and the max for WLP001 is 80% so I might just mash slightly higher than the recipe as an insurance policy.

It's a 40 IBU beer, so I want that body there.