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I assume any flaked adjunct is non-fermentable when calculating alcohol.
I read these posts and maybe I'm just confused.set your flaked adjuncts to "non-fermentable".
Is the trouble with the beer low attenuation or is a conversion problem?
Why would you set the flake adjunct to non-fermentable?
I guess you would want them to be set to non-fermentable only if they were never mashed, but then again, why would you put them in the recipe if it wasn't mashed? Converted flake adjuncts are fermentable and will add to ABV.
The recipe is really heavy with specialty malt, which will lead to lower attenuation and lower alcohol. It looks like the base malt is only 55% of the total malt bill. That is extremely low and will reduce overall amylase enzymes available for conversions. Typically the specialty malts don't need any conversion, but the flaked adjunct (rice, corn, oats) will need to be converted in the mash.
I must be missing something.