I always assumed it does. But now I am less sure. I always thought that a dark malts/grains which have a poor convertion (or none at all) to sugars would leave a compound in the brew which would factor in the gravity.... meaning the FG would be higher. I could test it out by boiling up some chocolate malt and measuring the gravity once its cooled, but thats a bit of a waste. So instead I put 5kg of black malt in to Beer Engine. I expected around a SG of around 1020 because I though the malt would be so burnt that it wouldnt convert easily and a FG of around 1015 because there is little sugars to ferment and the rest of the compounds would just be colour and burnt starch. But it gave a beer which starts at 1043 and finishes at 0991. I dont get this at all.
Have I got it completely the wrong way around?