BackAlleyBrewingCo
Well-Known Member
Hi all,
Are there formulas for predicting the apparent attenuation of a beer, give the estimated attenuation characteristics of the yeast being used, mash temperature and grain bill? I know that there are other factors that come into play - pitching rates, fermentation temps, etc. - but I'm looking for something just a little more sophisticated than multiplying the OG by the apparent attenuation characteristics stamped on the yeast packet.
This would be useful for setting the mash temp when developing recipes.
Are there formulas for predicting the apparent attenuation of a beer, give the estimated attenuation characteristics of the yeast being used, mash temperature and grain bill? I know that there are other factors that come into play - pitching rates, fermentation temps, etc. - but I'm looking for something just a little more sophisticated than multiplying the OG by the apparent attenuation characteristics stamped on the yeast packet.
This would be useful for setting the mash temp when developing recipes.