MichaelBrock
Apprentice
- Joined
- Sep 11, 2011
- Messages
- 14
- Reaction score
- 0
In preparation for the AHA's Big Brew I entered the Belgian Blond recipe into Beersmith:
8.5 lb (3.86 kg) German Pils malt
2.0 lb (0.9 kg) American pale malt
13.0 oz (369 g) dextrose (corn sugar)
White Labs WLP530
(plus hops)
5 gallon batch with 75% brewhouse efficiency. Mash at 152 for 60 minutes.
The recipe indicates an OG of 1.065 and FG of 1.015 for 6.7% ABV
Beersmith estimates an OG of 1.066 and FG of 1.010 for 7.4% ABV. Beersmith is estimating an over-all attenuation of 85%. The yeast WLP530, is listed in Beersmith as having a range of 75-80% attentuation.
In my research on this issue I found an explanation that Beersmith uses the average of the max and min attenuation (which would be 77.5%). It also takes account of the mash temperature but judging from the settings for this that should be less than a 2% adjustment.
Why such a high attenuation estimate? What am I missing?
8.5 lb (3.86 kg) German Pils malt
2.0 lb (0.9 kg) American pale malt
13.0 oz (369 g) dextrose (corn sugar)
White Labs WLP530
(plus hops)
5 gallon batch with 75% brewhouse efficiency. Mash at 152 for 60 minutes.
The recipe indicates an OG of 1.065 and FG of 1.015 for 6.7% ABV
Beersmith estimates an OG of 1.066 and FG of 1.010 for 7.4% ABV. Beersmith is estimating an over-all attenuation of 85%. The yeast WLP530, is listed in Beersmith as having a range of 75-80% attentuation.
In my research on this issue I found an explanation that Beersmith uses the average of the max and min attenuation (which would be 77.5%). It also takes account of the mash temperature but judging from the settings for this that should be less than a 2% adjustment.
Why such a high attenuation estimate? What am I missing?
