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Of the mash, then combined with the potential attenuation of a chosen yeast to estimate the final outcome of the beer.
How is this done?
I use software but have noticed that regardless of the mash temp I choose, it does not affect the final estimated gravity or alcoholic potential of the brew.
It's common knowledge that mash temperature determines the fermentability of the wort but, how do you calculate the estimated percentage based on gravity and temperature over time?
I assume that, once that figure is determined then it would be a simple matter of calculating the final gravity minus the attenuation potential of the yeast to determine if your brew will be malt forward or Dry.
Anybody know what I am talking about?
How is this done?
I use software but have noticed that regardless of the mash temp I choose, it does not affect the final estimated gravity or alcoholic potential of the brew.
It's common knowledge that mash temperature determines the fermentability of the wort but, how do you calculate the estimated percentage based on gravity and temperature over time?
I assume that, once that figure is determined then it would be a simple matter of calculating the final gravity minus the attenuation potential of the yeast to determine if your brew will be malt forward or Dry.
Anybody know what I am talking about?