So aside from doing a forced ferment test on a batch, is there any good source that discusses the relative impact darker specialty grains (containing unfermentable sugars) has on the FG?
Understood that mash temp has a potentially greater impact, and that malts will vary by maltster, but clearly there is some calculation in brewing software that predicts this. Do darker caramel malts have more unfermentable sugar than lighter caramel malts? Where do roasted grains stand?
Trying to formulate a dubbel with particular attention to FG. Want it to be fully attenuated, but have a good malty body behind it.