Knowing that sugar (sucrose or dextrin, cane or corn) has a higher potential to produce alcohol than malt, it is corretly to consider ABV increase in beer, but the attenuation of OG should not be calculated using this higher potential. That is, when I add sugar in the recipe, the FG gets too low. The correct way is to calculate attenuation of the OG only with the percentages that the yeast is able to attenuate, disconsidering, in this calculation, the greater potential that the sugar has to produce alcohol. In the picture, I created a recipe to demonstrate and, calculating correctly, the FG would be between 1.012 and 1.013
