Butters: I must admit I've never taken a SG reading but based on Cooper's info on their BE2 pack (not all of which is fermentable) a kit plus a kilo of BE2 at 23 litres should - according to the Coopers Gods - produce a brew of 4.6 abv. Translating this to the toucan which is like a kit plus about 1.3 kg of adjunct (a convoluted way of saying an extra kit with the water theoretically removed) I was always under the impression that a plain toucan would come out at nearer to or a bit above 5%??
Never believe everything you read.
I'm fairly sure you've got my spreadsheet, if not I'll repost it. But, lets work on 75% apparant attenuation of yeast for the final figures. The OG's of course are unrelated to yeast, and purely relate to fermentables added (which for dry ingredients will vary slightly depending on what it is, but not much more than a point either way at a kilo). Lets look at some differences. ABV is post-primary, pre bottling.
1.7kg liquid malt, and any 1kg of dry adjunct, irrespective of if it is dex, maltodextrine or ldm, will give OG of 1.039 in 23L, ie 2.36kg extract weight.
for 100% dex, then fg would be 1.007 with ABV of 4.25%
for 100% ldm, then fg would be 1.010 with ABV of 3.88%
for BE2, then fg would be 1.012 with ABV of 3.65% (with BE2 being 250g ldm, 250g maltodextrin, and 500g dextrose).
Changing to liquid malts, in 1.7 kg tins, toucan would give extract weight of 1.36x2, ie 2.72Kg. In 23L this would give OG 1045, with fg 1.011 and abv of 4.47%. (the figure in my previous post used an average of 70-75% Atten. This one uses 75%.)
For an extract brew, 2x1.5kg tins, this would give an extract weight of 2.4kg, OG of 1.040, and a fg of 1.010 and abv of 3.94%....add a 250g crystal steep to this, and it would push the OG and fg up by about a point or 2...starting to get into familiar teritory here......
Some brewing software will give figures higher than this (beersmith, for one.) But other software gives the same results as what I get (eg brewsta). One thing I do know, I always, always, even to this day, take an OG. and when I did my sheet up, I went back through my logs,crunched the numbers, and compared it to the empirical data. And it all matched within a couple of points, over the course of about 20 brews in the log. (I gave up logging every last detail at this point, as my next 20 or so brews were pretty much unchanged, then I went to AG, which is obviously a different kettle of fish)
