Does anyone know how to calculate/estimate the impact on final gravity that the different malts have? I understand their impacts on OG but how can I calculate the attenuation? An example would be that I like the yeast profile of 'x's yeast but it is too attenuative for my recipe, how do I calculate how much dextrine malt to add, or how much to raise the mash temp to hit my goal FG.
I'm doing 6 gallon AG batch sparge
I'm doing 6 gallon AG batch sparge