Originally Posted by kehaar
Alternatively, if you know the grain's extraction percentage from the manufacturer
I would rather know that, because I avoid using lobotomized units (i.e specific gravity) for brewing. I can back-calculate extraction percentages from the PPG info, but does anyone know of a more generic chart or guide for extraction percentages (e.g. lab efficiency)? Can I just assume 80% for base malt, 75% for toasted malts, etc?
Weyermann lists the extract % of their vienna at 79% in the datasheet on their website. http://www.weyermann.de/downloads/sp..._Crop_2012.zip
My new calculation: (21 kg of wort)(13% plato) = 2.73 kg of extract = 6.0 lb extracted.
6lb/[10lb(.79)lb] = 76% which sounds reasonable.