william_shakes_beer

Recipes 

Where would one find the potential sugar in a given malt? I looked through the malt analysis sheets here: http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_2RowBrewersMalt.pdf
but the only thing I see is extract potential, expressed as a percentage. Looking for the value I can use to calc an OG, something like 35 GP/LB/Gallon. Perhaps I'm blind?

Shaneoco1981

Recipes 

For 2 row, it is 1.036 according to Beersmith, with a yield of 79%.

dcp27

Recipes 

the HBT wiki lists this for most grain: http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

BigBlueDog

Recipes 

The calculation to determine the extract potential of the malt is based on a comparison to sucrose as a reference standard. Sucrose yields 100% of its weight as soluble extract when dissolved in water, giving a SG of 1.046 (or 46 ppg).

According to your malt sheet, a coarse grind of that malt (Extract CG) yields 79.5%. So, 79.5% of 46, or 36.6.