No,

It does not - I do not have any empirical data to back up how much fermentable/unfermentables it adds, or what portion on average is actually fermented.

If you have some good references, that would be great.

Cheers!

Brad

I have analysed 60 of my brews and have come up with a pretty accurate formula. In most cases the formula predicts the final gravity within 2 SG points.

The formula is:

Est. Apparent attentuation = 0.00825*MAy+0.00817*MTh-0.00684*MTemp+0.000256*MTime-0.00356*%C+0.00553*%S+0.547

MAy = Maximum apparent attenuation of the yeast as given by the manufacturer

MTh = Mash thickness in liters of water per kg of malt+adjucts

MTemp = Mean mash temperature in Deg. Celcius

MTime = Total mash time in minutes

%C = Percentage of crystal or cara malts in the grist (0-30)

%S = Percentage of simple sugars in the grist (0-30)

The mean mash temperature is calculated as the weighted average over the period the mash was over 60 deg. C.

This formula might only work in my brewing setup and implicitly assumes that enough healthy yeast has been added and the fermentation conditions were optimal.

But as I said, this formula predicts my final gravities within 2 gravity points, unless there is something wrong with my yeast(starter) or fermentation.