Homebrewing beer: Potential Extract Values of Grains and Adjuncts

beer judge certification program logo

BJCP CLASS – we were given a choice of presentation topics, and I chose Malt.  Turns out Malt is one of the very first presentations, so I’ve been scrambling through a very busy week (end of fiscal quarter at work, Baronial At-Home on Wednesday at my house) to get something ready for class tomorrow.  Yoiks.Our instructor, Les White, president of the Free State Brewers Guild Club and BJCP National judge, sent me some more background information to use (I have since posted the basic malt info and copies of the presentations separately – I even talk about how to make your malt).  This info is  about just how much “juice”, how much diastatic power different grains have – which in turn tells us how much they’ll ferment for us.  It’s been really helpful, and I rather think we should all have the list of potential extract values of grains and adjuncts.  I asked if I could post the materials he sent here, and he sent back proper attribution info, so I take that as a yes.

(Postscript:  I’ve posted my own presentation as linked above.  You know me, I love my history, so I’ll slip in some pics of five -thousand-year-old germination pools, and that nifty malting floor in the Nottingham caves.  Just so you know.)

stalks of barley in a field
Barley

Malting is a particular process where you germinate grain then dry it, remove all the germination sprouts, and roast it to obtain particular flavors and color.  The process makes starch, protein, and enzymes available that are advantageous to the fermentation process (yeast likes ’em and does nice things with them).  Great, except then you have various grains with various amounts of protein and starch and enzymes available depending on their nature and how they’ve been processed.  How do you figure out how to balance the load so you get wort that the yeast will make the most of, and that will come out tasting like you want it to?

small canisters of different kinds of malt
From Pale to Roasted Barley: which beers use what?

So here’s a list of the potential extract values of grains and adjuncts that I think every brewer who’s ready to calculate gravities should have.  This comes by way of Beersmith.  By grains, they seem to mostly mean malt.  An adjunct is any fermentable that isn’t a malt – so, corn, molasses, honey, unmalted oats, sorghum, raw wheat, rice or rice grits, stuff like that.

Why do I like this list?  I’ve had a couple of batches of all-grain beer where we just didn’t get much out of the grain – even one batch I made with Misha Suggs, who knows a whole lot about beer and is a very consistent brewer.  It’s time for me to start paying attention to what I should be getting compared to what I do get out of my grain!

There is an excellent bit of calculation at the end of this document that doesn’t copy into this post very well.  If you download the document from the link, you’ll see it just fine, but for those of you using this page to see the list, here you are:

Formula for calculating extraction from grains:

(# of grain x potential extraction / @ of gallons) x efficiency percentage

Example:

2-row malt 6#  6×34=210

Vienna malt 8 oz  .5 x 32 = 16

Caramel 10 malt 8 oz  .5 x 24 = 12

Total = 238/5 gallons = 47.5 x .75 = 35.62

So, at 75% efficiency, expect an original gravity of 1.035-1.036 in 5 gallons of wort.

Here is the document as a link:

Potential Extracts of Grains and Adjuncts Grain_potentialextract

And here is the text, in case this format is easier for you to access:

Potential Extracts of Grains and Adjuncts

Potential extract indicates the theoretical maximum amount of extract available.   The actual extract obtained in a homebrew setting will depend on mash efficiency, and will typically range between 60 and 80% of the potential extract, depending on the procedures used.

Grains, Extracts & Sugars

Name

Origin

Type

Color

Must Mash

Potential SG

Max in batch

Acid Malt

Germany

Grain

3 SRM

Yes

1.027 SG

10.0 %

Amber Dry       Extract

US

Dry       Extract

13 SRM

No

1.044 SG

100.0 %

Amber       Liquid Extract

US

Extract

13 SRM

No

1.036 SG

100.0 %

Amber Malt

United       Kingdom

Grain

22 SRM

Yes

1.035 SG

20.0 %

Aromatic       Malt

Belgium

Grain

26 SRM

Yes

1.036 SG

10.0 %

Barley       Hulls

US

Adjunct

0 SRM

No

1.000 SG

5.0 %

Barley,       Flaked

US

Grain

2 SRM

Yes

1.032 SG

20.0 %

Barley,       Raw

US

Grain

2 SRM

Yes

1.028 SG

15.0 %

Barley,       Torrefied

US

Grain

2 SRM

Yes

1.036 SG

40.0 %

Biscuit       Malt

Belgium

Grain

23 SRM

No

1.036 SG

10.0 %

Black       (Patent) Malt

US

Grain

500 SRM

No

1.025 SG

10.0 %

Black       Barley (Stout)

US

Grain

500 SRM

No

1.025 SG

10.0 %

Brown Malt

United       Kingdom

Grain

65 SRM

Yes

1.032 SG

10.0 %

Brown       Sugar, Dark

US

Sugar

50 SRM

No

1.046 SG

10.0 %

Brown       Sugar, Light

US

Sugar

8 SRM

No

1.046 SG

10.0 %

Brumalt

Germany

Grain

23 SRM

Yes

1.033 SG

10.0 %

Candi       Sugar, Amber

Belgium

Sugar

75 SRM

No

1.036 SG

20.0 %

Candi       Sugar, Clear

Belgium

Sugar

1 SRM

No

1.036 SG

20.0 %

Candi       Sugar, Dark

Belgium

Sugar

275 SRM

No

1.036 SG

20.0 %

Cane       (Beet) Sugar

US

Sugar

0 SRM

No

1.046 SG

7.0 %

Cara-Pils/Dextrine

US

Grain

2 SRM

No

1.033 SG

20.0 %

Caraamber

US

Grain

30 SRM

No

1.035 SG

20.0 %

Carafoam

US

Grain

2 SRM

No

1.033 SG

20.0 %

Caramel/Crystal       Malt – 10L

US

Grain

10 SRM

No

1.035 SG

20.0 %

Caramel/Crystal       Malt – 20L

US

Grain

20 SRM

No

1.035 SG

20.0 %

Caramel/Crystal       Malt – 30L

US

Grain

30 SRM

No

1.035 SG

20.0 %

Caramel/Crystal       Malt – 40L

US

Grain

40 SRM

No

1.034 SG

20.0 %

Caramel/Crystal       Malt – 60L

US

Grain

60 SRM

No

1.034 SG

20.0 %

Caramel/Crystal       Malt – 80L

US

Grain

80 SRM

No

1.034 SG

20.0 %

Caramel/Crystal       Malt -120L

US

Grain

120 SRM

No

1.033 SG

20.0 %

Caramunich       Malt

Belgium

Grain

56 SRM

No

1.033 SG

10.0 %

Carared

US

Grain

20 SRM

No

1.035 SG

20.0 %

Caravienne       Malt

Belgium

Grain

22 SRM

No

1.034 SG

10.0 %

Chocolate       Malt

US

Grain

350 SRM

No

1.028 SG

10.0 %

Chocolate       Malt

United       Kingdom

Grain

450 SRM

No

1.034 SG

10.0 %

Corn Sugar       (Dextrose)

US

Sugar

0 SRM

No

1.046 SG

5.0 %

Corn Syrup

US

Sugar

1 SRM

No

1.036 SG

10.0 %

Corn,       Flaked

US

Grain

1 SRM

Yes

1.037 SG

40.0 %

Dark Dry       Extract

US

Dry       Extract

18 SRM

No

1.044 SG

100.0 %

Dark       Liquid Extract

US

Extract

18 SRM

No

1.036 SG

100.0 %

Dememera       Sugar

United       Kingdom

Sugar

2 SRM

No

1.046 SG

10.0 %

Extra       Light Dry Extract

US

Dry       Extract

3 SRM

No

1.044 SG

100.0 %

Grits

US

Adjunct

1 SRM

No

1.037 SG

10.0 %

Honey

US

Extract

1 SRM

No

1.035 SG

100.0 %

Invert       Sugar

United       Kingdom

Sugar

0 SRM

No

1.046 SG

10.0 %

Light Dry       Extract

US

Dry       Extract

8 SRM

No

1.044 SG

100.0 %

Maple       Syrup

US

Sugar

35 SRM

No

1.030 SG

10.0 %

Melanoiden       Malt

Germany

Grain

20 SRM

Yes

1.037 SG

15.0 %

Mild Malt

United       Kingdom

Grain

4 SRM

Yes

1.037 SG

100.0 %

Milk Sugar       (Lactose)

US

Sugar

0 SRM

No

1.035 SG

10.0 %

Molasses

US

Sugar

80 SRM

No

1.036 SG

5.0 %

Munich       Malt

Germany

Grain

9 SRM

Yes

1.037 SG

80.0 %

Munich       Malt – 10L

US

Grain

10 SRM

Yes

1.035 SG

80.0 %

Munich       Malt – 20L

US

Grain

20 SRM

Yes

1.035 SG

80.0 %

Oats,       Flaked

US

Grain

1 SRM

Yes

1.037 SG

30.0 %

Oats,       Malted

US

Grain

1 SRM

Yes

1.037 SG

10.0 %

Pale       Liquid Extract

US

Extract

8 SRM

No

1.036 SG

100.0 %

Pale Malt       (2 Row) Bel

Belgium

Grain

3 SRM

Yes

1.037 SG

100.0 %

Pale Malt       (2 Row) UK

United       Kingdom

Grain

3 SRM

Yes

1.036 SG

100.0 %

Pale Malt       (2 Row) US

US

Grain

2 SRM

Yes

1.036 SG

100.0 %

Pale Malt       (6 Row) US

US

Grain

2 SRM

Yes

1.035 SG

100.0 %

Peat       Smoked Malt

United       Kingdom

Grain

3 SRM

Yes

1.034 SG

20.0 %

Pilsner (2       Row) Bel

Belgium

Grain

2 SRM

Yes

1.036 SG

100.0 %

Pilsner (2       Row) Ger

Germany

Grain

2 SRM

Yes

1.037 SG

100.0 %

Pilsner (2       Row) UK

United       Kingdom

Grain

1 SRM

Yes

1.036 SG

100.0 %

Pilsner       Liquid Extract

US

Extract

4 SRM

No

1.036 SG

100.0 %

Rice       Extract Syrup

US

Extract

7 SRM

No

1.032 SG

15.0 %

Rice Hulls

US

Adjunct

0 SRM

No

1.000 SG

5.0 %

Rice,       Flaked

US

Grain

1 SRM

Yes

1.032 SG

25.0 %

Roasted       Barley

US

Grain

300 SRM

No

1.025 SG

10.0 %

Rye Malt

US

Grain

5 SRM

Yes

1.029 SG

15.0 %

Rye,       Flaked

US

Grain

2 SRM

Yes

1.036 SG

10.0 %

Smoked       Malt

Germany

Grain

9 SRM

Yes

1.037 SG

100.0 %

Special B       Malt

Belgium

Grain

180 SRM

Yes

1.030 SG

10.0 %

Special       Roast

US

Grain

50 SRM

Yes

1.033 SG

10.0 %

Sugar,       Table (Sucrose)

US

Sugar

1 SRM

No

1.046 SG

10.0 %

Toasted       Malt

United       Kingdom

Grain

27 SRM

Yes

1.033 SG

10.0 %

Turbinado

United       Kingdom

Sugar

10 SRM

No

1.044 SG

10.0 %

Victory       Malt

US

Grain

25 SRM

Yes

1.034 SG

15.0 %

Vienna       Malt

Germany

Grain

4 SRM

Yes

1.036 SG

90.0 %

Wheat Dry       Extract

US

Dry       Extract

8 SRM

No

1.044 SG

100.0 %

Wheat       Liquid Extract

US

Extract

8 SRM

No

1.036 SG

100.0 %

Wheat       Malt, Bel

Belgium

Grain

2 SRM

Yes

1.037 SG

60.0 %

Wheat       Malt, Dark

Germany

Grain

9 SRM

Yes

1.039 SG

20.0 %

Wheat       Malt, Ger

Germany

Grain

2 SRM

Yes

1.039 SG

60.0 %

Wheat,       Flaked

US

Grain

2 SRM

Yes

1.035 SG

40.0 %

Wheat,       Roasted

Germany

Grain

425 SRM

Yes

1.025 SG

10.0 %

Wheat,       Torrified

US

Grain

2 SRM

Yes

1.036 SG

40.0 %

White       Wheat Malt

US

Grain

2 SRM

Yes

1.040 SG

60.0 %

Source: http://www.beersmith.com/Grains/Grains/GrainList.htm

 

 

 

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