Hello
I am designing a recipe for a standard bitter. I am using British 2-row pale and some crystal malt as my grain, and have used quantities to get me to the OG I want and colour I want. I have got a decent hop schedule to get me to the bitterness I want, and I have the ABV I want. However, through this all, I am getting a FG of 1.008 (this is the Est Final Gravity field in BeerSmith 2). I want to increase this to around 1.011 by adding an unfermentable adjunct, like dextrin malt or maltodextrin. When I add this ingredient to the recipe, I am expecting to see my OG change, my colour change slightly, and perhaps my ABV% change slightly, but I am expecting to see my FG change for sure. I don't see a change in my FG. (I am trying to anticipate how much of this adjunct to use)
Any ideas?
I am designing a recipe for a standard bitter. I am using British 2-row pale and some crystal malt as my grain, and have used quantities to get me to the OG I want and colour I want. I have got a decent hop schedule to get me to the bitterness I want, and I have the ABV I want. However, through this all, I am getting a FG of 1.008 (this is the Est Final Gravity field in BeerSmith 2). I want to increase this to around 1.011 by adding an unfermentable adjunct, like dextrin malt or maltodextrin. When I add this ingredient to the recipe, I am expecting to see my OG change, my colour change slightly, and perhaps my ABV% change slightly, but I am expecting to see my FG change for sure. I don't see a change in my FG. (I am trying to anticipate how much of this adjunct to use)
Any ideas?