I'm playing with an open source brewing calculator tool and am thinking about improving the system that estimates the final gravity for a particular recipe. Currently the system uses an attenuation percentage entered by the user to make the calculation but I have seen other systems that make this estimate themselves.
My understanding is that the important factors in this calculation are the specific grains used in the recipe, in particular the speciality grains that contain unfermentable sugars. In addition there are some mash related factors (durations and temperatures) but these are much harder to calculate.
I'm having difficulty finding both examples of how this calculation could be done and the specific data on unfermentable components of malt types.
Can anyone give me some pointers so I have some idea what to do?
Thanks
My understanding is that the important factors in this calculation are the specific grains used in the recipe, in particular the speciality grains that contain unfermentable sugars. In addition there are some mash related factors (durations and temperatures) but these are much harder to calculate.
I'm having difficulty finding both examples of how this calculation could be done and the specific data on unfermentable components of malt types.
Can anyone give me some pointers so I have some idea what to do?
Thanks