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BackAlleyBrewingCo · 10-25-2009, 09:34 PM

Hi all,

I understand that different grains will contribute a different ratio of fermentable to non-fermentable sugars, from the very fermentable (base malts) to the mostly unfermentable (darker specialty malts.) Is there any way to estimate the fermentable/unfermentable contributions of different grains? It would seem like very useful information for developing recipes, but I've never seen it listed anywhere.

Thanks,

TD

VTBrewer · 10-25-2009, 09:53 PM

Its called PPG (points per pound per gallon). It's how much each grain will add to your gravity. Just about every vendor that you buy from lists the PPG fo the grain, and its the fundamental unit used for predicted gravity when making a recipe.

BackAlleyBrewingCo · 10-25-2009, 10:17 PM

Quote:

Originally Posted by VTBrewer

Its called PPG (points per pound per gallon). It's how much each grain will add to your gravity. Just about every vendor that you buy from lists the PPG fo the grain, and its the fundamental unit used for predicted gravity when making a recipe.

Thanks for the reply, but that's not what I'm looking for. PPG gives the extract potential of all sugars, it doesn't tell us anything about how much of the sugar is fermentable. Sorry if my question was unclear.

Scimmia · 10-26-2009, 04:21 PM

Depends too much on enzymatic conditions during the mash. You can very easily change the fermemtability of the sugars by just mashing a few degrees higher/lower.

david_42 · 10-26-2009, 05:34 PM

You can get a good idea by comparing the steeping PPG to the mashing PPG. Starches don't dissolve very well.

**501irishred** · 12-17-2012, 04:01 PM

Bump.....

This is a question that I've tried to get answered for the longest. Who knows - maybe something has changed since 2009! Of course the one reply about mash temps is valid, however there is bound to be a standard that is used, like with PPG and yield%.

WoodlandBrew · 12-17-2012, 04:40 PM

I did a post on this recently. Most grains all ferment the same whether it is base malt, crystal or dark roast. What will effect the fermentability of the wort is lactose or sucrose.

http://woodlandbrew.blogspot.com/2012/12/final-gravity-in-recipe-formulation.html

**501irishred** · 12-18-2012, 01:22 AM

Quote:

Originally Posted by WoodlandBrew

I did a post on this recently. Most grains all ferment the same whether it is base malt, crystal or dark roast. What will effect the fermentability of the wort is lactose or sucrose.

http://woodlandbrew.blogspot.com/2012/12/final-gravity-in-recipe-formulation.html

Thanks, and nice write up! Admittedly it was when trying to add lactose to a recipe in BeerSmith that got me wondering since it simply adds it as a standard fermentable grain. I knew that lactose is "mostly" unfermentable as described in the chart you linked (I use the same one) , but still wonder about the specifics. In the same ilk, I would have to say that a crystal 120 has more unfermentables than 2 row base malt, but how much...? In each case, I fully agree that it's not enough to matter, but the anal-itical side wonders it the info exists somewhere. Oh well, in the mean time I think I'll RAHAHB..........

WoodlandBrew · 12-18-2012, 04:34 AM

There was a thread about it on HBT here. Excel charts and everything. I also have a post on my blog about it back in October I think. Bottom line, it's not going to change your fg by even one point, so all the other processes variation effects it much more than the fermentability of the crystal.

**501irishred** · 12-18-2012, 05:34 AM

Sounds good, although I do like a good Excel spreadsheet occasionally.

Thanks for the help and insight!