I've got a bourbon mash (12lb cracked corn, 4lb 2-row, 1lb rye, final vol 6gal) that started at 1.080 and it looks like it's going to finish fermenting around 1.014 (8.7% abv). Yeast used was BRY-97 dry ale yeast.
I've read a bunch of people here saying they get around or below 1.000. Is that what people get with all grain mashes, or is that more applicable to washes that include sugar? Does distiller's yeast or bread yeast attenuate better? I put my recipe in beersmith and it shows an estimated FG of 1.014. Just wondering how people are hitting 1.000?
final gravity
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