I’ve noticed that when you add lactose to a recipe in beersmith it automatically raises the OG and[\i] the estimated ABV. Since it is unfermentable it should raise the OG and FG by the same amount and have no affect on the ABV.
Anyone have an idea for how to fix this?
I’ve noticed that too. I just look at the OG/FG/ABV before the lactose addition, and go by that instead. As for a fix, I have not idea, but you might want to email the creator of Beer Smith. I emailed once about including a parti-gyle calculator and he responded pretty quick.
Maybe decrease the attenuation % in the yeast to raise the FG by the same number of points that the OG goes up. Not exactly an elegant solution but it should work.
I’ll contact Brad and see what he says.
I do the delete/add thing and it works but isn’t ideal.
When you contact Brad you might recommend adding a percent fermentable to all the malt type ingredients. It would be useful for different type of malt extracts that are more or less fermentable than the others.
I assume right now if you mark something as sugar it assumes 100% efficiency but if it is marked as a malt then it is based on your configurable efficiency.
Lactose is in beersmith as 75% fermentable for some reason.
I heard back from Brad. He said:
[quote] This is a known issue that is on my list to fix. The program does not currently handle “non-fermentable” grains/extracts/sugars well. I do apologize - its high on my list to fix.
[/quote]