This is the key. I have this beer I make occasionally called Signature Ale. Base malt, 4 ounces each of Special B and C40 and then hopped one time at 60 minutes with about 30 IBU of something clean like Mt. Hood, Magnum, etc. and then 1056. This last time, I used 1968 which I know is a famous low-attenuater so I mashed lower. The beer is fine but it's probably the first time I have ever used 1968 without some late hops (probably late ENGLISH hops like EKG, etc). It's not as good as it would be with 1056. This is a fine point but something that you only know by doing. Looking back, I know I would have never made a beer that was only hopped one time with 1968. It seemed like a good choice because 1968 is clean (okay, slightly fruity but I fermented cool) but it ended up being a choice I wouldn't make again. A very fine point and probably my tastebuds and my slim view of things.It doesn't attenuate as much as 1056 so you just have to take that into account when you formulate the recipe.
Edited by KenLenard, 18 November 2014 - 05:16 PM.