BackAlleyBrewingCo
Well-Known Member
Hi all,
I understand that different grains will contribute a different ratio of fermentable to non-fermentable sugars, from the very fermentable (base malts) to the mostly unfermentable (darker specialty malts.) Is there any way to estimate the fermentable/unfermentable contributions of different grains? It would seem like very useful information for developing recipes, but I've never seen it listed anywhere.
Thanks,
TD
I understand that different grains will contribute a different ratio of fermentable to non-fermentable sugars, from the very fermentable (base malts) to the mostly unfermentable (darker specialty malts.) Is there any way to estimate the fermentable/unfermentable contributions of different grains? It would seem like very useful information for developing recipes, but I've never seen it listed anywhere.
Thanks,
TD