The Belgium Tripel recipe I did last weekend called for 16 ozs of liquid sugar to be added to primary fermentation (about 2 days in). When calculating the expected post boil OG, Beersmith 3 came up with 1.078. However, the measured reading came in at 1.072. The question is how does Beersmith 3 handle the additions of sugars post boil? Is that calculated in the post fermentation FG or was it added into the post boil?