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Special B malt, Dextrin

dsrobbins

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A couple things here.  In the Beersmith grain list http://www.beersmith.com/Grains/Grains/GrainList.htm, Special B malt is listed as must mash, and it seems to be pretty well accepted that it is a crystal malt and can be steeped (see the references posted in this forum post http://beeradvocate.com/forum/read/3095028#3095100)  Also I noticed that Dextrin is used in your program but when added in a recipe it does not contribute gravity points.  I love your program and find it highly functional but it concerns me that these issues are there and hope you take steps to rectify or at the least address these issues.
 
Thanks,
  I will correct the Special B in a data update shortly.  Do you have a potential/data for Dextrin?  I would prefer to add it as a grain if you have the corrected data.

Brad
 
Malto Dextrin is largely non-fermentable, so while it does add to the OG, it also adds to the FG, b/c it largely remains.  I saw 33 PPG on a Coopers site, and Palmer says 40 here:  http://www.howtobrew.com/section2/chapter12-4-1.html

So, MDextrin should contribute gravity points, but not much to ABV or calorie calcs. 

Same chart also differentiates typical PPG of various grains including Special B, giving a maximum, typical, and a lower number from steeping. 

Since the crystal grains' starches are converted in the kernal in their malting process, I am guessing Palmer calculates a still lower PPG from steeping due to the less efficient sparge/lautering to get the sugars into the wort. 

Brad - I don't know if BSmith uses these different (lower) numbers for steeping, but since you have the "extract" option under Types, you certainly could. 

 
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