Steeping Flaked Rye

[whitnes10]

Okay, that makes sense. So why might the numbers change when I simply change the recipe from partial to extract on BeerSmith? I feel that since the numbers change, it must be converting something. no?

I don't remember exactly how much the numbers (IBU's and ABV) changed but I remember playing around with it on Tuesday and it was fairly significant. I'll have to take another look when I get home.

So on the noble grape website: http://noblegrape.ca/beertype/grains/" onclick="window.open(this.href);return false; <--- those base grains are where I'd be getting the sugars and enzymes from? The specialty grains would be more for flavour profiles?

[whitnes10]

So just taking a look at the recipe now on my beersmith app and currently it is set as a Partial Mash and the SG is 1.054 and the Bitterness is 15.4 IBU. When I simply change the recipe type to extract the SG is 1.042 and the bitterness is 17.7 IBU.

So I would assume that I must be extracting some sugars from the Partial Mash to bring the SG up the amount. Thoughts?

[darciandjenn]

Interesting... I'm not totally sure how Beersmith is handling this. There would perhaps be some unconverted starches remaining in the Crystal malts that would theoretically be converted to sugar if there is enough diastic power in the mash. I'm honestly not sure if mashing crystal malts without a base malt would provide that power... I think I might be a little out of my depth here