Originally Posted by AZ_IPA
That's a good point - I'm not sure that crystal by itself is capable of converting...http://www.homebrewtalk.com/wiki/ind...d_caramel_malt
EDIT - one more thought - doesn't brewing software already use the fermentabilty of crystal in the FG projection?
Again, not trying to be a debbie-downer, but just thinking that this information has to be out there already...
All very good points indeed.
I have thought about that also, as to how the diastatic power from a base malt would affect the fermentability of the crystal sugars.
So my plan include testing just the crystal malt first, then the next step will be to test a batch with 100% base malt, then the last stage to test a 50/50% basemalt/crystal. Crystal malt doesn't have any enzymes.
All brewing softwares that I'm aware of assume everything as 100% fermentable, crystal, carapils, even lactose ( I hate this
). This is why I don't use then and built my own brewing tool, so I can at least assign the fermentability I want for each ingredient.
I have looked many times for "fermentability" data on the web without luck. The only thing I found that seems to give some idea of fermentability of a malt is the "Glassy" characteristics from the spec sheets, which I currently use in my calculations.
I hope I can get some conclusive results from this experiment. Be patient guys, it will take several interactions to come up with some reliable results.
Keep shooting comments please