I'm doing 6 lagers according to the Brulosophy Quick Lager method, where the temperature is raised to 65*F/18.3*C for the remainder of fermentation after attenuation has hit 50%. 2 of them have been at 65*F/18.3*C for 3 weeks, 2 at 65*F/18.3*C for 2 weeks, and 2 at 65*F/18.3*C for 1 week.
All 6 of these batches used the same yeast (Wyeast 2206 with 3, 1.6L yeast starters, initially fermented at 50*F/10*C), used the same hops, had the same OG (1.050), and had the same mash temperature of 156*F/68.9*C (Single infusion). The only difference was the grain bill.
I've taken tons of gravity readings with one of those expensive final gravity hydrometers that is calibrated very well. The first 4 batches appeared to hit their terminal gravity of 1.0175-1.0215 on the 7th to 10th day at 65*F. The last two batches are undergoing their 7th day tomorrow and are also hovering in that range. It appears that the batches with the most Weyerman Munich II malt tend to have higher FGs (the one exception is the 95% Munich/5% Carafa Special II has a figer FG than the 100% Munich).
These are the highest FGs I've ever had from a 1.050 OG. I've never used Wyeast 2206, but its attenuation rate is 73-77% and my FGs don't reach it. I'm wondering if this high FG is due to me messing up the Lager schedule or higher mash temperatures.
Edit for those who are curious:
Batch # 1:
66% Pilsener 33% Munich ("Final" FG = 1.0165)
Batch # 2:
33% Pilsener 66% Munich ("Final" FG = 1.0200)
Batch # 3:
100% Munich ("Probably Final" FG = 1.0210)
Batch # 4:
95% Munich 5% Carafaspecial II ("Probably Final" FG = 1.0215)
Batch # 5: Oktoberfest
38.46% Pilsener 30.77% Munich 23.07% Vienna 7.69% Caramunich ("Current and not final" FG = 1.0200)
Batch # 6: Vienna
29.50% Pilsener 26.03% Munich 43.38% Vienna 1.08% Carafaspecial II ("Current and not final" FG = 1.0195)