Attenuation and FG in recipes with sugars

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Attenuation and FG in recipes with sugars

Postby noisy123 » Tue Dec 16, 2008 10:56 am

I think Beertools may overestimate the FG in recipes with attenuable sucrose like candi sugar and plain white sugar. I have checked a recipe calling for 1.5 lbs of sugar with promash. Am I entering something incorrectly? Here is an ingredients list:
13 lbs Pilsen malt
0.5 lbs Belgian caravienne
0.25 lbs Belgian aromatic
1.5 lbs clear candi sugar
1.5 oz Styrian Goldings
0.5 oz Willamette
3787 wyeast (trappist high gravity)

I get FG: 1.019 Wayyy out of style and this is a Midwest all grain kit.
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FG estimate

Postby slothrob » Tue Dec 16, 2008 9:56 pm

BTP estimates the FG based on the OG and the attenuation value only. It does not take into account the source of the gravity points. It is up to you to enter a different attenuation value.

You can estimate this new value by taking into account that the sugar is completely fermentable. Temporarily remove the sugar from the recipe (uncheck it) and, if the attenuation is typical for you, the new FG should be a closer approximation. Add the sugar back, then change the attenuation to get that FG.
BTP v2.0.* Windows XP
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