Final Gravity Estimate

[Much2Brew]

I am an all grain brewer and looking to do some extract batches to experiment with a few things on a 2 gallon scale. I started with extract back in the 90s and am looking forward to these batches. Anyway, my question for the group. In a batch with just light extract, no other additions at a gravity of 1.050 and Wyeast 1056, what you you expect your final gravity to come in at. Curious about DME and LME.

Thanks in advance!

 

[BrewnWKopperKat]

Anyway, my question for the group. In a batch with just light extract, no other additions at a gravity of 1.050 and Wyeast 1056, what you you expect your final gravity to come in at. Curious about DME and LME.

Wyeast 1056 product information suggests apparent attenuation of 73 - 77%.

I would estimate FG in the 12 - 14 range.

With LME, be sure to adjust water volumes to account for the additional water in the LME.

 

[Kickass]

Some folks talk about the “extract stall”. I have never experienced consistently low attenuation with extract. I’d be comfortable expecting the FG to be in line with the yeast manufacturer’s attenuation numbers.

 

[Much2Brew]

Thanks guys, appreciate your experience. Somewhere in the back of mind I thought when I was using extract when I first started that they finished higher.

 

[mac_1103]

Final gravity depends on both the yeast and the wort. Wort made with all extract will usually be about 75% fermentable, although this might vary depending on the brand and type. I think the "extract stall" might sometimes just be a case of a brewer expecting 81% AA because that's what the yeast packet says, but only getting 75% AA because that's all there is to ferment in the wort. Brewing software may or may not account for this.

 

[BrewnWKopperKat]

I started with extract back in the 90s

Brewing Classic Styles (1998) has a table that lists fermentability of some liquid extract products available at the time.

Fermentability for the products listed varied between brands (55% and 65%) or FG from 22.5 to 17.5.

 

[BrewnWKopperKat]

"Extract stall" may also be a fermentation profile consideration.

• My experiences with US-05 suggest it is pretty much "pitch it and forget about it for 2 or 3 weeks" as long as the room temperature is in the 63 to 67F range.
• My experiences with Verdant suggest it doesn't like to start below 65F, prefers at least 67F, and finishes completely when temperature is raised a couple of degrees after day 2 or 3. Otherwise, in the 65F to 67F range, it appears to "drop out" a couple of points short of estimated (and doesn't seem to like to restart).