smilingbender
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I was brewing an Irish Red Ale last week when this question came to my mind. So my recipe contained 20% caramel malt. So that's a lot of unfermentable sugars in the wort. My target OG was 1.054 (Actual turned out to be 1.055) and my target FG was 1.028 (Actual should've been 1.015 according to the software). Now I know most softwares don't take into account the unfermentable sugars. I also calculated that the caramel malt contributed to 11 gravity points. So when calculating the OG/FG, should we add those 11 points to the target OG and get a 1.065 wort or what? How do I account for the unfermentables while calculating both the OG and FG?