Designed an AG recipe - your thoughts

[Bum]

Not taking the piss, speedie.

I can see where' you're going but I don't understand the last step. If 10.8 equals 1008 how does 14.5 equate to 1014? I'm not suggesting that this number is unreasonable - it just doesn't add up mathematically.

How does the fermentability of your wort fit in to this calculation?

[rotten]

Not taking piss, your figures weren't making sense.
1014 is good, but I'm @ 1022. How are you working out the read of the hydrometer?
Yeast has flocked out so I think I will rack it.
Cheers

[squirt in the turns]

This forumula doesn't make complete sense to me. It seems to assume that all ingredients that contribute to the SG are equally fermentable. If unfermentable adjuncts and additives are used, these surely add points to the OG. But as the yeast isn't going to ferment them, apparent attenuation is going to appear to be lower and the FG higher than if fermentable sugars were used instead. What am I missing?

[rotten]

I put the brew on my heat pad for a day at 20c, I tasted it and it was too sweet to rack before tht. SG dropped to 1014 so it was racked last night and cc'd straight away. I'm going to rack again next week thanks to B-Saaz flowers, don't throw them in loose, what a nightmare. Cleaned Yeast cake is about to be pitched into Californian Steam Beer to ferment @ 18c. Thanks guys.

[speedie]

check to see what attenuation the manufacture states
So let’s assume that it is for want of a better number 77% attenuation
Sorry for other pissy post
Now if you can get your head around the math side of things subtract the 10 from the reading of 1047
Use the residual of 100% minus 77% = 23%
Take your original gravity say 1047 (use the last two numbers of the reading) and multiply it by .23 to obtain your expected terminal reading
47 x .23= 10.81 now add the 10 back to the equation
to get 1010 as read off the hydrometer

the last brew that I did started @ 1075 finished @ 1019
adopt the same formula remove the 10
subtract 19 from 75 divide the result by 75
yeast attenuation is equal to 74.6%
sorry for last confusing post
hope that this brings some light on brew blackmagic
these are only my observations of readings taken from my brew experience and are only an indicative approach to yeast attenuation from me?
please forgive any other nonfrementables in the brew reading as it will still at the end of the brew be nonfermentable