How do you figure out expected final gravity?
I brewed a couple beers about a week and a half ago. I was just wondering if there was any way to guess what the final expected gravity was.
First batch was an IPA, mashed at 152 deg for 60 min, OG was 1.060, yeast used was Wyeast 1272, American Ale II, attenuation listed at 72-76%. Fermented at 64-65 deg. I pitched a starter made from the yeast in the bottom of a few bottles, so it was a pretty strong pitch. (Quite a bit of sediment by the time it was pitched.)
Second batch was a lager, mashed at 147 or so for 90 min, OG was 1.043, yeast used was Wyeast 2112 (real sure on that), attenuation listed at 67-71%. Fermented around 60 degrees.
Is there some kind of formula to guess what the final gravity will end up being? Thanks!