I was loking at Baltikas website, and noticed that for their 4-5% beers their potential is 12% and for Krepkoe, an 8% stout, potential is 16%. Are they really leaving that much sugar in the finished product?
Question on OG and FG
- Thread starter Bluedog
- Start date
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Nateo
Well-Known Member
I looked at their website, and it looks like they're measuring OG as a sugar percentage. No 6 Porter has 7% alcohol, and 17% initial wort concentration. 17°Bx is about 1.070. So their OG in gravity was 1.070, their FG in gravity would be 1.016. Which looks totally normal to me.
