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Old 12-19-2012, 01:15 PM   #11
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Originally Posted by WoodlandBrew View Post
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.
Do you have proof of that somewhere? The crystal thread I saw from Nilo did show a marked difference in attenuation for, for example, Crystal 120. Perhaps I'm not remembering correctly.
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Old 12-19-2012, 01:52 PM   #12
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Greg Doss presented on this (in part) at NHC. You can download the audio and slides here. In short, he was working on a multivariable model of fermentability that included grist, mash temp, mash length, yeast strain, and maybe also fermentation temp.

As one example, apparent attenuation for pilsner malt and C120 were 83.02% and 80.95%, respectively. (Mashed at 151F for 60min.)

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Old 12-19-2012, 01:53 PM   #13
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Do you have proof of that somewhere? The crystal thread I saw from Nilo did show a marked difference in attenuation for, for example, Crystal 120. Perhaps I'm not remembering correctly.
Thanks for brining this up. I haven't worked through the numbers in a while. My "it's not going to change your fg by even one point" was off the cuff. I should have said "it hasn't changed my fg by even one point"

I have not preformed these experiments myself, so I'm going off what Nilo posted. I agree that there is a difference, but I don't see it as significant in most cases.

Average attenuation from Nilo's data:
80 % for 2-row
77% for 50% C10, 50% 2-row
70% for 50% C40, 50% 2-row
67% for 50% C120, 50% 2-row

If we assume that the 2-row ferments the same regardless of being mashed with the crystal the 100% crystal fermentability numbers can be derived:

74% for C10
60% for C40
54% for C120

We can use these 100% values to then extrapolated a typical 10% w/w use of crystal the fermentability:

79% for 10% C10
78% for 10% C40
77% for 10% C120.

With the grain bill composed of 10% C120 the fermentability is 3% lower than 100% 2-row. If you started at an OG of 1.060 the FG would be 1.012 if crystal is assumed as equally fermentable to 2-row, and the FG would be 1.014. The difference in ABV is 6.5% vs 6.0%.

Here is Nilo's thread: (post number 108 has the data)
http://www.homebrewtalk.com/f128/tes...1/index11.html
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