How to calculate for extra fermentable sugars

[USMChueston0311]

Hello all.

Recently brewed a few 6 gallon all grain batches, single infusion mash, cooler setup.

I used Cholaca, unsweetened for my chocolate porters, and the bitterness of the Cholaca way overpowered the actual beer. In the future I would like to use, cocoa powder, chocolate syrup, or the sweetened Cholaca forms. How do i calculate, compensate or change my recipe accordingly for the extra fermentable sugars to not jack with my gravities etc?

I use Beersmith 3, and like i said, single infusion mash, all grain, 70qt cooler system for my brews?

I may also, use a little vanilla bean and vodka flavoring addition as well! Thank you guys for your valuable input!

 

[USMChueston0311]

And may I add, my beer wasnt as sweet as intended. I used a 153 and 155 strike temp, as well as 168 and 172 sparge temps. Also, 1/2 and 3/4 lb of lactose for these two brews im specifically referencing.

 

[Bubbles2]

I'm on my 4th choc stout this year...I've found the best thus far, is the late add of the lactose and adding choc nibs after about 6 days of fermenting and leave in there for another 6 days to infuse the flavor. Give or take a day... I make a slurry of 12-16oz h20 with a couple Tbsp of DME simmer for 15 cool and pitch after primary fement is done. This kicks a bit of yeast to help infuse, creates a bit of c02 to purge from opening the primary and seems to work good over here. I use 6oz of choc nibs instead of the usual 4. I also add 1/4 tsp of Himalayan salt and 2 tsp of Caramel flavoring at bottle time to 5-5.25 gal.
I do not think the 2 tbsp is going to affect the FG. heck I do a late add of 1lb of DME with that lactose to kick up the OG due to the 3 in a row light FG of 3.5% abv OG is always high from the lactose and does not come down to 1010-1012 as any other brew without it. more like 1018-1016. FWIW
P.s I bag the nibs for easy bottling

 

[RPh_Guy]

SG is a measure of density, so you need to know both the sugar content and volume of anything added to your beer.
Then use a weighed average to calculate the density of the combination.
If you add alcohol, also add that (diluted) to your ABV calculation.

An easier solution is to just not worry about it unless you enjoy mathematics