Re: Custom Attenuation for Fermentables This is great, thank you. I use maltodextrin and lactose quite a bit myself as I'm trying to perfect a sweet pumpkin amber and cherry graff (lactose), and I use maltodextrin when I want to boost the mouthfeel without touching ABV. I would run some...

Re: Calorie count I'd like to see it in the recipe editor personally.

I've seen calorie counts offered in a few other calculators. This is usually per 12oz but it should be easy to offer size customization once the base calorie calculation is implemented. The details of how I would approach the formula is below. All that is needed is the ABV, the volume of...

Re: Custom Attenuation for Fermentables Those are the main two I know of. Maltodextrin isn't current on the built-in fermentables list (40 PPG and 1L).

Re: Custom Attenuation for Fermentables OK, here's a guide to altering attenuation for unfermentables using only the yeast attenuation. First calculate the percentage of gravity the unfermentables contribute to OG. Suppose you are adding 1 pound of lactose to a 1.082 beer. As without the...

Re: Custom Attenuation for Fermentables Kai, a principle issue is that for things like significant amounts of lactose and maltodextrin, you are guaranteed to have a FG or OG that is way off. A pound of lactose may add 0.013 gravity points to OG and FG both, and there is no way to model this in...

Re: Custom Attenuation for Fermentables I would also like to see this. I'm thinking about doing this with a locally hosted html and javascript file, though of course I can't save the results without writing the backend webapp. Looking into this, it's obvious that you'd need to edit the...