Warthaug
Well-Known Member
- Joined
- Apr 8, 2011
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I am working on a beer in which raisins will constitute a good portion of the fermentables (5% or so). Because of that I'm trying to figure out how to enter them into beersmith to get a reasonable estimate of OG. I've been able to determine that your average raisin is ~60% sugar, and that the sugar is roughly a 50-50 mix of glucose and fructose.
What I cannot figure out is how to go from that information to the Potential & Yield values beersmith requires. I'm assuming yield would be 60%, but may be wrong; and I've not been able to figure out how to determine the potential.
Any help is appreciated.
Thanx
Bryan
What I cannot figure out is how to go from that information to the Potential & Yield values beersmith requires. I'm assuming yield would be 60%, but may be wrong; and I've not been able to figure out how to determine the potential.
Any help is appreciated.
Thanx
Bryan
