It would be great to be able to indicate the Fermentability of extracts. Briess lists their extracts as 80% fermentable (with a SG of 1.100 you may achieve a FG of 1.020 with the right yeast etc.) and I read that Laaglanders is somewhere around 55-60% fermentable. Obviously Laaglanders could easily have a place in something like a Scottish Ale or a Wee Heavy.
Fred Bonjour
Fred Bonjour