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This is a good question, and I've talked to a few people that agree. I think it's just the nature of the recipe definition/creation process (especially historically): we control most directly the OG, not the FG, even if we're able to anticipate/estimate it. But, yes, we're really trying to control the bitterness:sweetness ratio in the consumed beer, and FG ...


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Re: malty For me, malty is one of those kind of 'irreducible' qualities, i.e. it's hard to describe exactly what else it tastes like besides malt, in the same way that it's hard to say exactly what 'grape-y' tastes like, aside from 'like grapes'. A very large part of maltiness as a distinct flavor is melanoidins, the product of Maillard reactions between ...


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I don't think so. FG by itself doesn't tell much about sweeterness. FG info combined to mash temperatures info on the other hand can give us much clearer clue about "sweeteness level", but still an oriented guess. Ph, mash thickness, water and mash temperature also influence it. In general, higher mash temperatures will produce dextrinous (heavy-bodied ...



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