Beersmith, Dextrose, and Fermentability - Home Brew Forums

 Home Brew Forums > Beersmith, Dextrose, and Fermentability

11-23-2009, 11:26 PM   #1
Helms
Recipes

Jan 2009
Posts: 65
Liked 1 Times on 1 Posts

The last IPA that I made finished a little bit sweeter than I would have liked. I have another one planned for the near future and I wanted to add some dextrose to increase the fermentability of the wort.

When I play around with my partial mash recipe and replace a portion of the extract with say one pound of dextrose to hit the same OG, Beersmith and Beer Calculus both show the same projected FG regardless of whether or not the gravity is coming from LME or corn sugar. Is there no way to estimate how dry a beer will finish depending on the percentage of sugar added?

11-24-2009, 11:47 PM   #2
Rip
Recipes

Jul 2009
Sacramento, California, CA
Posts: 109
Liked 4 Times on 4 Posts

Hi Helms - this is a good question, I don't have the proper answer but I've come up with a solution that seems to work for me:

I add all of the grain-based fermentables into my Beersmith recipe (malt, grains & related), choose the appropriate yeast (Beersmith calculates Attenuation based on the chosen yeast)... then note the Estimated FG, write this down. Now add the sugar to your recipe - note how the Estimated FG increased...? What's up with that btw? Anyhow, I just use the Estimated FG from the pre-sugar recipe and add a point or two to the FG based on the type of sugar.

For Example:
Calculated Final Gravity Estimate (from grain/malt syrup additions) = 1.009
Calculated Final Gravity Estimate (after adding 1lb Sugar) = 1.012

Table Sugar adds very little in the way of complex 'unfermentables'. So I just adjust my FG estimate from the pre-sugared recipe... maybe 1.0095 in this example. Now if you're using a sugar with a higher percentage of unfermantables (maybe Molasses or Demerara) - these will contribute a little more to your FG... so maybe 1.010 in this particular case.

Someone please tell me there is an easier way to do this! I see that certain ingredients in Beersmith have something called "Dry Yield" but this only seems to effect the OG contribution. *Doh* WTF?

- Mike

03-16-2011, 11:01 PM   #3
jamest22

Recipes

Mar 2009
Fredericksburg, VA
Posts: 412
Liked 11 Times on 6 Posts

I have encountered this "feature" as well when using sugar to dry out my recipes. Has anyone found an answer or solution built into BeerSmith?

03-16-2011, 11:07 PM   #4
jamest22

Recipes

Mar 2009
Fredericksburg, VA
Posts: 412
Liked 11 Times on 6 Posts