Link away if I failed in my search duties, but I didn't find anything on point when I tried
Every batch that I've brewed up thus far has had a final gravity of around 1.018-1.020, fine for the recipes (it's what they called for) and all that, but when I play around in brew calculators, I am absolutely unable to concoct a recipe that says it'll come out any less than about 1.020. I've been itching to do a really dry something lately, and this is really bothering me. So far, I know how to raise FG! And I also know that adding überfermentables is one way to help lower it relative to OG, but I don't think that those are supposed to account for 30%+ of the total bill.
That said, I have read little comments and notions that extract brewing (to which I am currently limited) is simply not able to reach such low gravities, and that the key to them lies in mashing in a particular way, which extract brewers of course have no control over. Is that true? Or am I missing something else? If so, what? It seems that most guides and commentary on brewing just sort of gloss over how to come to a target FG, and just tell you how to measure it and then calculate ABV.
Anyway, cheers! Appreciate the help
Every batch that I've brewed up thus far has had a final gravity of around 1.018-1.020, fine for the recipes (it's what they called for) and all that, but when I play around in brew calculators, I am absolutely unable to concoct a recipe that says it'll come out any less than about 1.020. I've been itching to do a really dry something lately, and this is really bothering me. So far, I know how to raise FG! And I also know that adding überfermentables is one way to help lower it relative to OG, but I don't think that those are supposed to account for 30%+ of the total bill.
That said, I have read little comments and notions that extract brewing (to which I am currently limited) is simply not able to reach such low gravities, and that the key to them lies in mashing in a particular way, which extract brewers of course have no control over. Is that true? Or am I missing something else? If so, what? It seems that most guides and commentary on brewing just sort of gloss over how to come to a target FG, and just tell you how to measure it and then calculate ABV.
Anyway, cheers! Appreciate the help