#### karljrberno

##### Well-Known Member

I know there is factor all grain / extract any good reads on this how to determine

- Thread starter karljrberno
- Start date

I know there is factor all grain / extract any good reads on this how to determine

http://braukaiser.com/wiki/index.php/Fast_Ferment_Test

That will tell you your limit of attenuation.

and your attenuation is 75%

turn the 1.060 into 60, and the % into .75 and you can simply do the following formula

60 - (60 * 0.75) = 15 (don't forget to add the 1.0). so, the est. FG is 1.015 (and give or take a couple points).

There are many other formulas (variations on the same thing) and free/paid software that will do it for you available as well.

To just pick 75% attenuation as your estimate is a sure way to be wrong almost all of the time.

If you have specs for the yeast strain you're using, it's a good start. For instance, the expected attenuation for WLP001 is 63-70%, so the beer in our example would finish between 1.018-1.022, which is a much more reasonable range, but is still a larger range than I feel comfortable trusting.

Hydrometer. Also, most recipes include the expected FG.

That said, I've found that extract/steeping grain recipes tend to be a bit more predictable than AG or PM recipes, as the grain and the mash add a bunch of extra variables to the equation. Not saying I know why or that that's always the case, just my experience.