william_shakes_beer
Well-Known Member
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?
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?