Author Topic: residual sugar question  (Read 571 times)

Offline Joe T

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residual sugar question
« on: March 18, 2015, 01:54:07 AM »
Beer A starts at 1.060 and finishes at 1.010
Beer B starts at 1.050 and finishes at 1.010
Whisc beer has more residual sugar?

Offline a10t2

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Re: residual sugar question
« Reply #1 on: March 18, 2015, 02:18:56 AM »
Beer A would have more sugars due to also having more alcohol to cancel out the gravity contribution. Though the real extract would be ~1.019 for A and ~1.017 for B, so most likely you wouldn't even be able to tell the difference.
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Offline Joe T

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Re: residual sugar question
« Reply #2 on: March 18, 2015, 03:42:15 AM »
Thank you. Is there a handy formula for that?

Offline a10t2

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Re: residual sugar question
« Reply #3 on: March 18, 2015, 04:00:47 AM »
Real Attenuation = 0.82 * Apparent Attenuation
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Offline Joe T

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Re: residual sugar question
« Reply #4 on: March 18, 2015, 10:50:04 AM »
Ah-hah! I didn't realize there was that much sugar in my beer. This makes sense of so many things for me, like the thinner body of a small beer and the relationship of bitterness to gravity, especially when scaling down a recipe such as a session IPA.