Calculating PPG values?

I did a bit of searching but couldn't find anything, so sorry if this is a really basic question. The software I use (BrewPal) uses PPG values to determine gravity. Most malt analysis sheets don't seem to include this information at all. I would assume there is a way to get this from the course grind extract values that are listed, but I haven't been able to come up with a formula, either on my own or through the wonders of google.

Is there an easy way to do this? Do the two actually relate?

Thanks for any advice y'all can provide.

The percent is relative to sucrose (46 ppppg) AFAIK.

+1.... 100% = 46 ppg

This means a malt with 80% DBCG would have a max yeild of 36.8 ppg (80% of 46), and used in a brewing system with 80% efficiciency it would ideally yield 29.4 ppg (80% of 36.8).

Awesome, the relativity to sucrose was the element I was missing. Thanks!!

You need Promash.
It translates the typical malt analysis data into pppg, and costs nothing unless you want to save more than x recipes (I can't remember what x is).

-a.

If it worked on a mac, I would use it, but I'm not buying an emulator just to run one program. Brewpal works pretty good, cost like $3, goes with me everywhere (always have recipes on hand if sharing homebrews) and stores as many recipes as I want. It's far from the most sophisticated thing, so I supplement with BrewMath (which I believe is the sampe people as ProMash) for some of the calculations.